Name: Oma Kohlrouladen
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: German
Ingredients: 1 large head of green cabbage; 1 pound ground beef; 1/2 cup uncooked white rice; 1 small onion, finely chopped; 2 cloves of garlic, minced; 1 teaspoon paprika; Salt and pepper to taste; 1 can (14 oz) diced tomatoes; 2 cups beef or vegetable broth; 2 tablespoons vegetable oil; Chopped fresh parsley for garnish

Instructions

Fill a large pot with water and bring it to a boil. Remove the core from the cabbage head and place the whole cabbage in the boiling water. Let it simmer for 5-7 minutes until the outer leaves are tender. Remove the cabbage from the water and let it cool slightly.
Gently peel off the softened outer leaves of the cabbage, being careful not to tear them. Trim the thick center vein from each leaf to make them easier to roll. Set the leaves aside.
In a mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Take a cabbage leaf and place about 2-3 tablespoons of the meat mixture at the bottom edge of the leaf. Roll the leaf over the filling, tuck in the sides, and continue rolling to form a tight parcel. Repeat with remaining leaves and filling.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Place the cabbage rolls seam-side down in the pot. Cook for a few minutes until lightly browned on all sides.
Add the diced tomatoes with their juice and pour the beef or vegetable broth over the cabbage rolls, covering them almost completely.
Cover the pot and simmer over low heat for 1 to 1.5 hours, until the cabbage leaves are tender and the rice is cooked through. Check occasionally and add more broth if needed.
Transfer the cooked rolls to a serving dish. Spoon some tomato broth over the rolls and sprinkle with chopped fresh parsley for garnish.

Ingredients

Instructions

Nutrition Facts

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