German-style Stuffed Cabbage Rolls

Ingredients

In this German adaptation of the Greek dish Roxakia, we replace the traditional Greek flavors with German ingredients and spices. Instead of using Mediterranean herbs like oregano and mint, we incorporate fragrant German herbs such as parsley and thyme. The filling is made with a combination of ground meat, rice, and onions, which is a departure from the Greek version that typically uses ground lamb or beef. Additionally, the cooking method is modified to simmer the cabbage rolls in a flavorful broth, which is a common technique in German cuisine. We alse have the original recipe for Roxakia, so you can check it out.

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 250g (0.55 lb) ground beef 250g (0.55 lb) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool slightly.
3. 3.
   In a large bowl, combine the ground pork, ground beef, cooked rice, chopped onion, minced garlic, parsley, thyme, salt, black pepper, and ground nutmeg. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Gently separate the cabbage leaves, being careful not to tear them. Place a spoonful of the meat and rice mixture onto each cabbage leaf and roll it up tightly, tucking in the sides as you go.
5. 5.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium heat. Add the cabbage rolls, seam side down, and cook until they are lightly browned on all sides, about 5 minutes.
6. 6.
   Pour the beef broth over the cabbage rolls, cover the pot, and transfer it to the preheated oven. Bake for 1 hour, or until the cabbage rolls are tender and the flavors have melded together.
7. 7.
   Serve the Savory Krautwickel hot, spooning some of the cooking broth over each roll. Enjoy!

Treat your ingredients with care...

• Cabbage — Be careful when separating the cabbage leaves to avoid tearing them. If a leaf tears, you can still use it by overlapping the torn edges when rolling the cabbage rolls.
• Ground pork and beef — Make sure the ground meat is well combined with the other ingredients to ensure a uniform texture in the filling.
• Rice — Use cooked rice that has cooled down before mixing it with the other ingredients. This helps prevent the filling from becoming mushy.

Tips & Tricks

• To save time, you can blanch the cabbage leaves in advance and store them in the refrigerator until you're ready to assemble the rolls.
• If you prefer a lighter version, you can use ground turkey instead of pork and beef.
• For added flavor, you can sprinkle grated cheese on top of the cabbage rolls before baking them.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day. They often taste even better after the flavors have had time to meld together.

Serving advice

Serve the Savory Krautwickel hot, spooning some of the cooking broth over each roll. Accompany it with a side of boiled potatoes or mashed potatoes for a traditional German meal. A dollop of sour cream or a sprinkle of fresh herbs on top of the rolls can add a touch of freshness and creaminess.

Presentation advice

Arrange the Savory Krautwickel on a platter, placing them seam side down to showcase their neat rolls. Pour some of the cooking broth over the rolls to keep them moist and add a glossy finish. Garnish with a sprig of fresh parsley or thyme for an elegant touch.