Kohlrouladen (German Stuffed Cabbage Rolls)

Method

1. 1
   • white cabbage1

   Soften the cabbage leaves — Cut the core out of the cabbage and lower the whole head into a large pot of boiling salted water. Simmer for 10 minutes, peeling off the outer leaves with tongs as they soften; you need 8 large intact leaves. Pare the thick rib of each one flat.

   ⏱10 min
2. 2
   • ground pork300 g
   • onion1
   • egg1
   • breadcrumbs60 g
   • milk5⅓ tbsp
   • paprika2 tsp
   • dried thyme1 tsp
   • salt1½ tsp
   • black pepper1 tsp

   Mix the meat filling — Soak the breadcrumbs in the milk for 5 minutes. Mix them with the beef, pork, onion, egg, thyme, half the paprika, the salt and pepper, kneading with your hands until the filling is sticky and even.

3. 3
   • bacon150 g

   Roll and wrap the parcels — Lay a heaped spoonful of filling on the stem end of each leaf, fold the sides in and roll up tightly into a parcel. Wrap each roll in a rasher of bacon or tie it with kitchen string so it holds together.

4. 4
   • vegetable oil2 tbsp

   Brown the rolls — Heat the oil in a wide casserole and brown the rolls seam-side down first, turning until coloured all over, about 8 minutes. Lift them out onto a plate.

5. 5
   • tomato paste2 tbsp
   • paprika2 tsp
   • beef stock4 dl

   Braise them slowly — Stir the tomato paste and remaining paprika into the fat and let them toast for a minute, then pour in the stock and scrape the base clean. Return the rolls seam down, cover and braise over a bare simmer for 1 hour, turning once.

   ⏱1 hr
6. 6
   • salt1½ tsp
   • cornstarch1 tsp

   Thicken the sauce — Lift the rolls out and keep them warm. Boil the braising liquid hard for a few minutes to concentrate it, whisk in the cornstarch slaked in cold water and simmer until it just coats a spoon. Taste for salt.

7. 7

   Glaze and plate up — Return the rolls to the sauce to glaze them, then serve two per person with boiled potatoes or mashed potato and plenty of the sauce.