EatSen · Recipes
Traditional German cabbage rolls. Soft white cabbage leaves are stuffed with a spiced minced meat filling and cooked slowly in stock. A classic winter dish of Northern and Central Germany.
Explore recipes and cook for free.
per serving
Separate the cabbage from its outer leaves. Using a sharp knife, cut out the tough core in a cone shape. Bring a large pot of salted water to the boil. Submerge the cabbage in the boiling water and blanch for 6–8 minutes, until the outer leaves are soft and pliable.
Remove the cabbage from the pot and cool under cold running water. Carefully peel off the softened outer leaves. Using a sharp knife, flatten the thick vein running through the centre of each leaf. Prepare approximately 8–10 leaves.
Break the bread rolls into small pieces and soak in milk. Leave for 5 minutes, then squeeze out the excess milk with your hands.
In a mixing bowl, thoroughly knead together the minced meat, squeezed bread, finely chopped onion, egg, mustard, salt, black pepper, and nutmeg until a uniform filling is obtained.
Place a tablespoon of filling on the wide base of each cabbage leaf. Fold in the sides and roll up tightly like a cigar. Secure with a cocktail stick to prevent unrolling.
Melt the butter in a wide, deep pan. Add the chopped bacon and fry for 2 minutes.
Arrange the rolls seam-side down in the pan, side by side. Add the stock and bay leaf. Cover the pan and cook on a low heat for 60–70 minutes. Carefully turn the rolls halfway through cooking.
Remove the rolls from the pan with a slotted spoon and keep warm. Thicken the sauce in the pan by stirring in a slurry made from the flour and a tablespoon of cold water. Boil for 3–4 minutes. Serve the sauce poured over the rolls.
Save and cook for free