German Cabbage Rolls (Stuffed Cabbage)—Kohlrouladen (Krautwickel)

Ingredients:

• 1 large white cabbage about 1800 g (4 lbs)
• 600 g (21.16 oz) of ground beef
• 1 french roll (OR) French bread in the size of a roll
• 1 extra large egg
  
• 1 egg yolk (XL)
  
• 150 g (5.29 oz) of chopped onion for meat
• 150 g (5.29 oz) of chopped onion for gravy
• 1 cube of “Knorr” beef bouillon
• 2 tablespoons of crème fraîche (OR) sour cream
• 2 teaspoons of salt
• ½ teaspoon of paprika (hot)
• ½ teaspoon of black pepper
• 750 ml (25.36 oz) of water
• 2 tablespoons of tomato paste
• 2 tablespoons of sunflower oil
• 3 tablespoons of corn starch
• Baker’s twine

Preparation:

With a sharp knife, remove the bottom core of the cabbage. Place the cabbage in a large saucepan of boiling water and cook for 2–3 minutes. The leaves will loosen. When done, place the cabbage in a colander and rinse with cold water. Carefully separate the leaves and dry them with a paper kitchen towel. If there’s still some of the core remaining, cut it out with a small kitchen knife. Use eight large leaves (if the leaves are not large enough, you can use two leaves) and spread them out on your work surface.

[Click pictures to enlarge.]

In preparation of the meat, start by soaking the french roll in water. Place the ground beef in a bowl and add in the diced onions (150 g—5.29 oz), egg, egg yolk, paprika, pepper, and salt. Wring out the roll with your hands or, to dry it out even more, wrap it in a paper kitchen towel and squeeze out the water. Spread pieces of the french roll over the meat and mix all the ingredients together.

Divide the meat into eight portions (about 125 g—4.4 oz) and place each rounded ball on a cabbage leaf. Wrap the leaves around the meat by folding the right and left sides over the meat so that it cannot escape. Use baker’s twin to hold the rolls together.

Heat up the oil in a large pan and fry the cabbage rolls until slightly brown. Remove the rolls from the pan and set aside. You’ll notice that the rolls will have different colors, because the greener leaves on the outside will turn lighter on the inside.

[Click pictures to enlarge.]

Saute the diced onions (150 g—5.29 oz) in the pan until transparent. Fill the pan with the water and add in the tomato paste. Crumble your bouillon beef cube and add it in the water. Mix with a whisk until tomato paste and beef cube are dissolved. Place the cabbage rolls back into the pan and cover. Boil for about 35–40 minutes. When water evaporates, be sure to refill from time to time. Use kitchen tongs to remove the rolls and place them on a plate. Keep warm.

[Click pictures to enlarge.]

Pass the sauce through a fine sieve (strainer). Place the strained sauce (about 750 ml—25.36 oz) in a pan. Bring back to your stove top and add the crème fraîche (OR) sour cream. While heating, stir with a whisk. Dissolve the corn starch in a cup with a little water and add it slowly to the sauce while constantly stirring. Continue until you’ve reached your desired texture. Season to your liking with salt, pepper, and paprika. DONE!

[Click pictures to enlarge.]

Consider serving your the cabbage rolls with Oma’s mashed potatoes and cucumber salad. It’s my favorite combination and my grandchildren love it, too. They always say, “Oma, mmh schmeckt gut!”