Hearty cabbage rolls: The perfect treat for the whole family!
Savoy cabbage (approx. 1.2 kg, or alternatively white cabbage)
Ingredients · Servings 6
- 1 Savoy cabbage
- 2 tbsp Caraway seeds
- Salt
- 1 bread roll
- 1 white onion
- 500g minced meat
- 1 Bio-No
- 1 tsp. Kümmelsaat
- Pfeffer
- 8 Kill
- 1 tbsp tomato paste
- 3 tablespoons cornstarch
Method · 4 h
- Remove the outer leaves from the cabbage and cut out the core in a wedge shape. Place the cabbage and caraway seeds in a large pot with plenty of salted water, bring to a boil, cover, and simmer gently for about 20 minutes. Add at least 3 liters of water to the cabbage so that it is completely covered while cooking, and enough water remains for the sauce base. Remove the cabbage from the water with a slotted spoon and let it cool for about 10 minutes. Strain the cooking water through a sieve, collect it, and set it aside.
- Meanwhile, for the filling, soak the bread rolls in water until completely saturated. Finely dice the onion. Squeeze the bread rolls well. Knead together the ground meat, bread rolls, onions, egg, and ground caraway seeds, season with salt and pepper, and set aside.
- Carefully remove 12 large leaves from the cabbage, let them drain on a kitchen towel, and pat dry with paper towels. Gently remove any adhering caraway seeds. Cut out the thick midribs from the leaves. Place two leaves slightly overlapping each other. The top edge of one leaf should overlap the bottom edge of the other by 2–3 cm so that the filling can be easily rolled inside. Set the remaining cabbage aside.
- Divide the minced meat mixture into 6 portions. Place one portion in the center of the lower third of each cabbage leaf, leaving some space on the sides. Fold the bottom of the cabbage leaf over the filling, then fold the sides over the filling and roll up the leaves from the bottom. Tie the cabbage rolls together crosswise with kitchen twine.
- Heat 3-4 tablespoons of oil in a large frying pan and brown the cabbage rolls on each side for 4-5 minutes over medium heat. Remove the rolls from the pan and place them in a roasting tin. Deglaze the pan with 500 ml of the cabbage cooking water, simmer for 2 minutes over low heat, and pour over the cabbage rolls in the roasting tin. There should be enough liquid in the tin to prevent the cabbage rolls from drying out during cooking. Braise the cabbage rolls in a preheated oven at 180°C (gas mark 2-3, fan 160°C) for 2-2.5 hours, turning them every 30 minutes.
- For the sauce, cut the remaining cabbage into approximately 3 cm pieces, sauté in 3–4 tablespoons of oil until dark brown, and season with pepper. Add the tomato paste and sauté for another 2–3 minutes. Add 1.5 liters of the cabbage cooking water and simmer over low to medium heat for about 1 hour. (This will yield approximately 1 liter of sauce base.)
- Remove the cabbage rolls from the casserole dish and set aside on a plate. Pour the pan juices from the casserole dish into the sauce base. Strain the sauce base through a sieve into a saucepan, pressing it through and letting it drain well. Bring the sauce to a boil and thicken it with cornstarch dissolved in a little cold water. Reheat the cabbage rolls in the sauce, then arrange them on plates and spoon 3-4 tablespoons of sauce over each. Serve with potatoes.
Bread roll (stale, approx. 40 g)
white onion (approx. 90 g)
gg minced meat (mixed)
Bio-No (Class M)
The El Öl (neutrals)
