German Cabbage Rolls

This classic German-inspired dish features tender cabbage leaves wrapped around a savory filling, baked until soft in a rich tomato-based sauce. The sauce is brightened with lemon juice and sweetened with brown sugar, creating a perfect balance of flavors that complements the earthy cabbage. Ideal for family dinners or meal prep, these rolls are comforting and hearty. While traditional versions often include meat, this recipe highlights the vegetable components and spices, making it a versatile option for various dietary preferences. The addition of parsley and bay leaf adds aromatic depth, ensuring every bite is flavorful and satisfying.

Cooking Method: Baking, Boiling, Stewing

Cuisine: German

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 144.9

Dietary: Vegan

Description

This classic German-inspired dish features tender cabbage leaves wrapped around a savory filling, baked until soft in a rich tomato-based sauce. The sauce is brightened with lemon juice and sweetened with brown sugar, creating a perfect balance of flavors that complements the earthy cabbage. Ideal for family dinners or meal prep, these rolls are comforting and hearty. While traditional versions often include meat, this recipe highlights the vegetable components and spices, making it a versatile option for various dietary preferences. The addition of parsley and bay leaf adds aromatic depth, ensuring every bite is flavorful and satisfying.

Directions

1
In a medium saucepan, combine the canned tomatoes, tomato sauce, brown sugar, lemon juice, chopped onion, bay leaf, celery salt, allspice, pepper, and water.
2
Bring the sauce mixture to a simmer over medium heat, then reduce heat to low and let it simmer for 30 minutes to meld the flavors.
3
Meanwhile, fill a large pot with water and bring to a boil. Add the head of cabbage (or separate leaves if available) and blanch for 3 minutes until tender enough to peel.
4
Remove the cabbage from the water and carefully peel off 16 leaves. If leaves are stuck, dip the head back into hot water briefly to loosen them.
5
In a large bowl, mix the ground beef, cooked white rice, finely chopped onion, parsley, sage, salt, and pepper until well combined.
6
Pack the meat mixture tightly into the bowl to form a compact cylinder, then cut it into 16 equal wedges, similar to slicing a pie.
7
Lay a cabbage leaf flat on a clean surface. If the core is too thick to fold, trim it slightly with a knife.
8
Place one wedge of the meat mixture at the base of the leaf. Fold the sides over the filling and roll up tightly to encase the meat.
9
Place each roll seam-side down in a large baking dish, ensuring they are snugly arranged.
10
Pour the prepared tomato sauce evenly over the cabbage rolls.
11
Sprinkle crushed gingersnap cookie crumbs over the top of the rolls and sauce.
12
Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 1 hour.
13
Remove the foil after the first 30 minutes of baking to allow the tops to brown slightly, then continue baking covered for the remaining 30 minutes.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 144.9kcal

% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 133.7mg6%
Total Carbohydrate 35.2g12%
Dietary Fiber 7.7g31%
Sugars 13.7g
Protein 2.8g6%

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

Read it online: https://www.chefs-mate.com/recipe/german-cabbage-rolls/