Kohlrouladen (German Cabbage Rolls)
Rather than boiling, cabbage leaves can also be softened by freezing and thawing. Serve cabbage rolls with mashed potatoes or noodles and the pan sauce.
1 large head cabbage
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 white onion, diced small
2 garlic cloves, minced
4 anchovies, minced
1 pound ground beef
1 pound ground pork
1/2 cup bread crumbs
1/2 teaspoon freshly ground pepper
1 tablespoon kosher salt
1/2 teaspoon Maggi seasoning
1 teaspoon marjoram leaves
5 slices thick-cut bacon, cut into matchstick pieces
2 cups unsalted beef stock
1 cup dark beer
2 bay leaves
Put a big pot of salted water on to boil. Using a small paring knife, cut the core out of the cabbage, and pull off 12 large leaves. Place them in the boiling water to cook until softened; set aside to drain.
Heat oil and butter in a skillet over medium heat. Cook onion, garlic and anchovies until onions are translucent, about 5 minutes. Set aside to cool.
In a large bowl, mix ground meats, bread crumbs, eggs, pepper, salt, Maggi and marjoram. And cooled onion mixture, and mix to incorporate.
Lay each cabbage leaf out on a cutting board. Place about 1/2 cup meat filling on each and roll up like a burrito. Place rolls in a casserole large enough to hold them in a single layer along with the sauce.
Heat oven to 350 degrees. To make sauce, brown bacon over medium heat in a saucepan. Drain off fat. Add stock, beer and bay leaves. Bring to a boil, and pour over cabbage rolls. Cover pan tightly with foil. Bake 1 hour. Remove foil, and bake 30 minutes more. Makes 12 rolls.
Per serving: 233 calories (52 percent from fat), 13.2 g fat (4.6 g saturated, 5.8 g monounsaturated), 86 mg cholesterol, 18 g protein, 9.3 g carbohydrates, 2.2 g fiber, 690 mg sodium.