Kohlrouladen Recipe

About this recipe

Kohlrouladen is a classic German dish that brings hearty flavors to your plate with its garden-fresh cabbage leaves stuffed with spiced ground meat, all cooked to perfection. This recipe is ideal for fitness enthusiasts, offering high protein content while being diabetic-friendly and gluten-free. A mix of aromatic spices and fresh dill add a delightful kick, making it perfect for spice lovers and meat enthusiasts alike. Kohlrouladen is a street-style comfort food that feels like a warm hug in every bite, ideal for a satisfying lunch that fuels your day.

Ingredients

• NaN Fresh Halal British Beef Steak (Prime) Mince - Lean Only 5% Fat
• 120 G Blue Dragon Panko Breadcrumbs 120g
• 85G Oriental Hot Mustard Powder, 85G
• - Schwartz Paprika
• 50G Pepper Black Ground BWFO
• 750 G Top-Op Table Salt Drums
• NaN Filippo Berio Classico Pure Olive Oil
• 1 Bunch Fresh Dill (Bunch)
• - Potts Beef Stock Can
• 1 Pc Gopuff Morrisons Cabbage
• - Longley Farm Freshly Soured Cream

Instructions

1. 1. Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable, then drain and set aside to cool.
2. 2. In a mixing bowl, combine ground beef, egg, gluten-free breadcrumbs, mustard powder, paprika, black pepper, salt, and chopped dill. Mix thoroughly until well incorporated.
3. 3. Place a portion of the meat mixture onto the center of each cabbage leaf, roll tightly, and tuck the edges to form neat parcels.
4. 4. Heat olive oil in a large skillet over medium heat. Sear the cabbage rolls on all sides until lightly browned, about 4-5 minutes.
5. 5. Pour beef stock into the skillet, cover, and let the rolls simmer on low heat for 20-25 minutes until fully cooked and tender.
6. 6. Remove the rolls from the skillet and stir sour cream into the remaining sauce. Cook for 2 minutes to create a creamy, flavorful gravy.
7. 7. Serve the Kohlrouladen hot, drizzled with the sour cream gravy, and garnish with extra dill if desired.