As of: February 25, 2024, 5:19 a.m
By: Sandra Keck
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Cabbage rolls are also often called cabbage wraps in southern Germany and both refer to a classic braised dish recipe made from minced meat and white cabbage.
© Simply Tasty
The hearty home cooking dish is a real classic that was not only served at grandma's table, but also continues to delight young and old alike today.
There are numerous dishes in German kitchens that not only warm the stomach, but also the heart.
From tender goulash to hearty beef roulades to braised cabbage with minced meat – hearty, spicy and rich dishes are often associated with German home cooking.
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Speaking of cabbage and minced meat: Cabbage rolls are another classic that cannot be missing from this series.
After all, the idea of steaming roulades filled with hearty ingredients and wrapped in tender cabbage leaves inevitably brings back memories of cozy Sunday dinners at Grandma's.
And the traditional dish is prepared quicker than you might think.
Grandma's classic cabbage rolls are very easy, like this:
For hearty roulades with cabbage and minced meat you need these ingredients:
1 roll from the day before
100 ml milk
800 g minced meat, mixed (these vegetarian alternatives also work)
100 g onions, diced
0.5 tsp pepper
1.5 tsp salt
1 egg
1 head of white cabbage
2 tbsp cooking oil
1 tbsp tomato paste
3 tbsp butter
1 tsp flour
1 l meat or vegetable broth
1 tsp caraway
Preparation is easy thanks to these step-by-step instructions:
Cut the roll into cubes and then soak it in the milk.
Knead the minced meat, onions, egg, salt, pepper and the softened bread roll well in a bowl.
Cut out the stalk of the cabbage head in a wedge shape.
Add the white cabbage to boiling salted water and cook until the outer leaves begin to peel off.
If necessary, remove the woody core of the individual leaves.
Form the minced meat mixture into golf ball-sized meatballs and place each in the middle of a cabbage leaf.
Fold in the sides of the cabbage and roll up tightly.
Secure the cabbage rolls with kitchen twine or wooden skewers.
Heat the oil in a roasting pan and fry the cabbage rolls on all sides.
Remove and set aside.
Roast the tomato paste in the roasting pan.
Add butter and flour and fry for another minute.
Deglaze with broth and bring to the boil while stirring.
Season the sauce with salt, pepper and caraway.
Add the cabbage rolls to the sauce and cover and let them braise in the oven at 190 °C for an hour.
Serve grandma's cabbage rolls with boiled potatoes, pasta, rice or carrot and potato mash as desired.
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Cabbage rolls are also often called cabbage wraps in southern Germany and both refer to a classic braised dish recipe made from minced meat and white cabbage.
© Simply Tasty
Easy Tasty Tip:
Usually only the outer, large cabbage leaves are needed for the cabbage rolls.
The remaining head of cabbage can either be cut into small pieces, braised and then pureed into the gravy, or used for a minced cabbage pan with potatoes or a crispy coleslaw.
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