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
For the kohlrouladen:
pound Ground beef
Head of cabbage
Green chili pepper (chopped)
medium onion (chopped)
pinches Salt and black pepper (to taste)
teaspoon Gersame Spice (combination of mace, cloves, garlic powder and ginger powder)
For the sauce:
tablespoons Olive oil
Cloves of garlic (chopped)
teaspoon Corn Starch
Can beef broth (or vegetable broth)
- For The Kohlrouladen: In a bowl, mix the ground beef.
- Add in the green chili, chopped onions, Gersamé Spice™, salt and pepper to the ground beef.
- 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.
- In a large pot, boil water with a table spoon of salt.
- 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.
- 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.
- Use toothpicks wherever needed to hold the shape together. If you don't have toothpicks, an alternative is butter.
- Take a pan and fry them until brown. Keep aside.
- For the Sauce:
- In another pan, put in 2 tbsp. of oil.
- Fry the onion, garlic and bay leaves.
- Put in the corn starch and fry until onions are golden brown.
- Add the beef broth (or vegetable).
- Then, place the cabbage rolls in and let cook for 20-30 minutes on low heat.
- This recipe was entered in the contest for The Best Thing You Ate This Year