Ingredients
For the cabbage rolls:
1 large green cabbage
1 lb (450 g) ground beef
½ lb (225 g) ground pork
1 small onion, finely chopped
2 cloves garlic, minced
½ cup breadcrumbs
1 large egg
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried marjoram
1 tablespoon chopped fresh parsley
For the sauce:
2 tablespoons butter or vegetable oil
1 small onion, finely chopped
2 tablespoons tomato paste
2 cups (480 ml) beef broth
1 cup (240 ml) tomato sauce or crushed tomatoes
1 teaspoon paprika
Salt and black pepper, to taste
1 teaspoon sugar, optional
1 tablespoon flour mixed with 2 tablespoons cold water, for thickening
Instructions
Prepare the cabbage:
Remove the outer leaves from the cabbage and carefully cut out the tough core. Place the cabbage in a large pot of boiling salted water. As the leaves soften, carefully remove them one at a time and place them on a plate to cool.
Make the filling:
In a large bowl, combine the ground beef, ground pork, chopped onion, garlic, breadcrumbs, egg, salt, pepper, paprika, marjoram, and parsley. Mix until everything is evenly combined, but do not overmix.
Fill the cabbage leaves:
Place one cabbage leaf flat on a work surface. Add a generous spoonful of the meat mixture near the bottom of the leaf. Fold in the sides and roll it tightly into a neat cabbage roll.
Prepare the sauce:
Heat butter or oil in a large skillet or Dutch oven. Sauté the onion until soft and lightly golden. Add the tomato paste and paprika and cook for about 1 minute.
Add the liquid:
Pour in the beef broth and tomato sauce. Season with salt, pepper, and a little sugar if desired. Stir well.
Cook the cabbage rolls:
Carefully place the cabbage rolls seam-side down into the sauce. Cover and simmer gently over low heat for about 45–60 minutes, until the cabbage is tender and the meat is fully cooked.
Thicken the sauce:
Remove the cabbage rolls and keep them warm. Stir the flour-and-water mixture into the sauce and simmer for a few minutes until the sauce becomes slightly thicker and silky.
Serve:
Spoon plenty of the rich sauce onto a serving plate and place the cabbage rolls on top. Garnish with a little fresh parsley and serve hot.
Serving Suggestion
Serve these classic stuffed cabbage rolls with mashed potatoes, boiled potatoes, or crusty bread to soak up all that delicious sauce.
Tip: For the best flavor, let the cabbage rolls rest in the sauce for a few minutes before serving. They become even more tender and flavorful.
Classic German Stuffed Cabbage Rolls (Kohlrouladen)
