Author Notes
This recipe has been in the family for years and never fails to be a favorite at the dinner table. This traditional german dish of stuffed cabbage rolls doused in a tangy sauce is healthy, hearty, and delicious. —The Gersamé Table
Ingredients
- For the kohlrouladen:
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1 pound
Ground beef
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1
Head of cabbage
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1
Green chili pepper (chopped)
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1
medium onion (chopped)
-
a pinches
Salt and black pepper (to taste)
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1/8 teaspoon
Gersame Spice (combination of mace, cloves, garlic powder and ginger powder)
- For the sauce:
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2 tablespoons
Olive oil
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1/2
Medium-sized onion
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3
Bay leaves
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3
Cloves of garlic (chopped)
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1 teaspoon
Corn Starch
-
1
Can beef broth (or vegetable broth)
Directions
-
For The Kohlrouladen:
In a bowl, mix the ground beef.
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Add in the green chili, chopped onions, Gersamé Spice™, salt and pepper to the ground beef.
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Depending on how large the cabbage leaves are, make 4-6 balls of ground beef. These should be medium size relative to the cabbage leaves.
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In a large pot, boil water with a table spoon of salt.
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Once boiling. lower the heat and place cabbage inside. Turn the cabbage continuously. At the same time, remove each layer, one by one. You should have 3-4 leaves for each meatball.
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To make the roll, take one cabbage layer and place a meatball inside. Begin to wrap it as you would a spring roll or burrito. Add another layer and wrap again. Repeat this process another 1-2 times.
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Use toothpicks wherever needed to hold the shape together. If you don't have toothpicks, an alternative is butter.
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Take a pan and fry them until brown. Keep aside.
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For the Sauce:
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In another pan, put in 2 tbsp. of oil.
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Fry the onion, garlic and bay leaves.
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Put in the corn starch and fry until onions are golden brown.
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Add the beef broth (or vegetable).
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Then, place the cabbage rolls in and let cook for 20-30 minutes on low heat.
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