Deutsche Kohlrouladen

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Blanch the cabbage and peel away 8 large flexible leaves; trim the thick ribs.

Ingredients quick view

1 large green or savoy cabbage

12 oz ground beef

12 oz ground pork

1 day-old roll, soaked and squeezed

1 onion, finely diced

1 egg

1 tsp mustard

Salt, black pepper, and marjoram

4 strips bacon

1 tbsp clarified butter

2 cups beef stock

1 tbsp tomato paste

1 tsp cornstarch, optional

Soaked bread is the traditional binder; rice is not required in the German version.

Browning the cabbage rolls builds the gravy's flavor.

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