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Cabbage Rolls with Kohl Filling

These cabbage rolls filled with kohl offer a nutritious and comforting twist on a classic dish, perfect for meal prep and busy weeknights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 500 g ground beef (85% lean) Protein-rich filling
  • 1 small onion, finely diced
  • 1 small bread roll (soaked and squeezed) Alternatively, use 1/2 cup gluten-free breadcrumbs
  • 1 egg Acts as a binder
  • 1 tsp paprika
  • 1 tsp dried marjoram
  • Salt and pepper, to taste
For Assembly
  • 1 large white or green cabbage Leaves used for wrapping
For Cooking
  • 100 g bacon lardons Adds flavor
  • 250 ml beef broth For simmering
  • 150 ml heavy cream For richness
  • 1 tsp cornstarch Optional thickener
  • 1 tbsp water To mix with cornstarch
  • Parsley (for garnish)

Method
 

Preparation
  1. Blanch the cabbage leaves by boiling them for 2 to 3 minutes. Drain and pat dry.
  2. Prepare the filling by mixing together ground beef, breadcrumbs, egg, onion, paprika, marjoram, salt, and pepper in a bowl.
  3. Place a portion of the filling onto a blanched cabbage leaf, roll it tightly, and secure it with butcher’s twine or toothpicks.
Cooking
  1. In a pan, cook the bacon lardons until crispy, then use the bacon fat to brown the cabbage rolls on all sides.
  2. Add the beef broth to the pan, cover, and let it simmer for 30 minutes.
  3. Stir in the heavy cream and simmer for an additional 10 minutes. If desired, thicken the sauce with cornstarch mixed with water.
  4. Garnish with parsley and serve hot, ideally with potatoes or Spaetzle.

Notes

These rolls can be enjoyed on their own or served alongside a healthy salad for a balanced meal. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze before cooking for up to three months.