Kohlrouladen

Prep time: 30 min

Cook time: 60 min

Servings: 14

1 - 100 gram

German cabbage rolls are cooked in a large pan with a lid on the cooktop or stove top. The broth is thickened with tomato paste.

Kohlrouladen are traditionally served with boiled potatoes or mashed potatoes.

Ingredients

1800 grams cabbage

GRUND MEAT

900 grams ground meat

50 grams onions

1/4 tbsp salt

1/2 tbsp ground cumin

1/2 tbsp sweet paprika

1/2 tbsp black pepper

1/2 tbsp garlic powder

1 tsp ground nutmeg

GRAVY

2 tbsp knorr chicken stock

2 tbsp Tomato paste

40 grams bacon

50 grams onions

1 tbsp cumin

1 tbsp agar powder

2 tbsp daisy sour cream

Directions

Cook the cabbage until soft, prepare the ground meat. You need nice large leaves for the filling. Start with the smallest leaf, set in the middle 50 gram of ground meat. Roll it up and roll the small one into a larger one, until you used all the leaves.

Heat pan and brown the cabbage, include the tomato paste and chicken broth, cook until the ground meat is ready. Thicken with agar agar and creme fraiche. Season with salt, pepper and cumin.