A winter classic on German family tables, Kohlrouladen is made by blanching cabbage leaves and wrapping them tightly around a filling of ground beef, rice and pickles. The rolls are browned first, then slow-cooked in beef broth in a pressure cooker. Made a day ahead and reheated the next day, the flavour deepens further, and it also travels well in a lunchbox.
Blanch the cabbage leaves in boiling water for 3 minutes until pliable, then trim down the thick stem sections.
Knead together the ground beef, cooked rice, chopped onion, egg, mustard and chopped pickle, then season with salt and pepper.
Place a portion of filling in the centre of each cabbage leaf and fold the edges in, rolling it up tightly.
Brown the rolls in a little oil in the pressure cooker, turning for 10 minutes until every side is browned.
Add the beef broth and paprika, seal the lid, then reduce the heat once it reaches pressure and cook for 45 minutes.
Remove from the heat and let the pressure release naturally for 15 minutes.
If you didn't use toothpicks or string, place the rolls seam-side down in the pan to keep them from unrolling. Allergens: contains egg.
If you prepare the rolls a day ahead and chill them, the leaves are less likely to fall apart while rolling.
Admin DadaGastro · verified in test kitchenTarifte belirtilen 45 dakikalık basınç süresi benim düdüklümde biraz fazla geldi, 35 dakikada etler zaten yumuşacık olmuştu. Turşu miktarını da bir kaşık artırdım, ailem ekşi tadı sevdi.
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