Gefullt Krautroladen (Stuffed Cabbage Rolls)

This comforting German-inspired dish features tender cabbage leaves filled with a savory mixture of brown rice, onions, garlic, and fresh herbs. The filling is wrapped securely in cheesecloth and simmered in a rich tomato and vermouth sauce until the flavors meld beautifully. These rolls offer a hearty, satisfying meal with a balance of earthy grains and bright acidity from the tomatoes. Perfect for a cozy weekend dinner or a special family gathering, this recipe delivers rustic, home-style warmth with aromatic depth from dill and marjoram.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: German

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 1111.3

Description

This comforting German-inspired dish features tender cabbage leaves filled with a savory mixture of brown rice, onions, garlic, and fresh herbs. The filling is wrapped securely in cheesecloth and simmered in a rich tomato and vermouth sauce until the flavors meld beautifully. These rolls offer a hearty, satisfying meal with a balance of earthy grains and bright acidity from the tomatoes. Perfect for a cozy weekend dinner or a special family gathering, this recipe delivers rustic, home-style warmth with aromatic depth from dill and marjoram.

Directions

1
Soak the brown rice in hot water for 3 hours, then drain.
2
Combine the soaked rice, water, and half the salt in a saucepan; simmer covered for 40 minutes until liquid is absorbed.
3
Stir the dillseed, marjoram, and half the pepper into the cooked rice.
4
Sauté the chopped onion in vegetable oil until soft, about 6 to 8 minutes.
5
Add the paprika and garlic to the onions; cook and stir for 2 minutes.
6
Mix the rice mixture, beaten eggs, bread crumbs, and parsley into the onion-garlic mixture.
7
Core the cabbage and blanch it cored-side-down in boiling salted water for 5 minutes until softened, then drain.
8
Remove 12 leaves and trim one fourth of the base from each leaf.
9
Place a leaf curved-side down on a square of dampened cheesecloth.
10
Place 3 tablespoons of rice mixture in the center of the leaf.
11
Wrap the leaf around the filling and twist the corners of the cheesecloth to form a secure roll.
12
Repeat with remaining filling and leaves to make all rolls.
13
Chop the remaining cabbage and place it in the bottom of a large pot.
14
Arrange the cabbage rolls on top of the chopped cabbage.
15
Combine the canned tomatoes, vermouth, beef broth, tomato paste, sugar, and remaining salt and pepper; pour over the rolls.
16
Cover and simmer gently for 2 to 3 hours until the cabbage is very tender.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1111.3kcal

% Daily Value *
Total Fat 43.1g67%
Saturated Fat 9.0g45%
Cholesterol 279.9mg94%
Sodium 1366.0mg57%
Total Carbohydrate 148.3g50%
Dietary Fiber 24.0g96%
Sugars 29.9g
Protein 43.2g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: german, cabbage rolls, stuffed cabbage, braised, comfort food, vegetarian, rice filling, dill, herbs, simmered, tomato sauce, hearty, traditional, meal prep, healthy, gluten free, dinner, family style, slow cooked, aromatic

Read it online: https://www.chefs-mate.com/recipe/gefullt-krautroladen-stuffed-cabbage-rolls/