German cuisine · Meat & Kebab

Stuffed Cabbage Rolls

Cabbage rolls with a ground beef filling in a light sauce.

Ingredients · for 4 servings

• 8 white cabbage leaves
• 500 g ground beef
• 1 bread roll
• 1 onion
• Broth
• Potatoes

Instructions

1. Core the cabbage with a pointed knife and blanch in salt water for 5–8 min until the leaves are pliable; separate the leaves and let cool.
2. Cut the thick leaf ribs flat so the leaves can be rolled.
3. Soak the bread roll, squeeze it out and knead with the ground beef, finely diced onion, salt and pepper.
4. Put 1–2 tbsp filling on each leaf, fold in the sides and roll up tightly; secure with toothpicks or twine.
5. Brown the roulades in hot oil all over until they take color.
6. Pour in broth halfway up and braise covered at gentle heat for 45 min.
7. Remove the roulades, thicken the sauce with a little cornstarch if needed, season and serve with potatoes.