Saftige Kohlrouladen im Backofen zu machen ist eine köstliche und traditionelle Methode der deutschen Küche. Gefüllt mit würzigem Hackfleisch, Reis und Gemüse, werden sie in Tomatensoße geschmort, bis sie zart und saftig sind. Es ist ein perfektes Essen für kalte Tage und ein Favorit in vielen deutschen Haushalten. Hier ist ein einfaches Rezept, wie man sie zu Hause machen kann.

Saftige Kohlrouladen im Backofen machen

Today we are making delicious cabbage rolls. Let’s get started! First, we need to prepare our cabbage. We set a pot of water to boil and add plenty of salt. Chris starts by removing the core from the cabbage, making it easier to separate the leaves later. We won’t throw away the core pieces; they will be used later for the sauce.

Now we gently lower the cabbage into the boiling water, always starting with the outer leaves and turning the cabbage occasionally until the leaves are softened. If the pot is not large enough, we have to cut off the thickest part of the cabbage to fit it in.

While the cabbage is cooking, we can make some preparations. We soak a bread roll in water, peel and chop onions, and prepare the meat filling. We use mixed ground meat to make the rolls juicier. Chris adds a roughly chopped onion to the core pieces and spices it with salt, nutmeg, and ground caraway seeds. He also adds an egg and a soaked bread roll, and kneads everything together with his hands. We put the mixture in the fridge until the cabbage is done. We can also add some parsley or other herbs, but today we keep it basic.

When the cabbage leaves are softened, we take them out and transfer them into cold water to stop the cooking process. We remove the core pieces and keep them for later. If there’s too little cabbage left to make rolls, we remove it as well.

Now we start making the rolls. We cut off the remaining part of the core and take a bit of the meat filling. We roll it up and wrap it again with another leaf. To secure the roll, we wrap it tightly with a piece of cloth, like a bonbon. We continue making rolls until we run out of cabbage.

We preheat the oven to 220 degrees Celsius and bake the rolls for 20 to 30 minutes until they get a nice brown color. Meanwhile, we prepare the sauce. We dice the remaining cabbage and add it to the core pieces from the beginning. We add some whole caraway seeds, let it brown a bit, and then add tomato paste. We deglaze it with red wine and let it simmer for a while. We add some water and let it simmer again.

At the same time, we fry the diced bacon until it gets crispy, strain the sauce through a sieve, and add it to the bacon. We put the rolls in the sauce and bake them for another 40 minutes at a lower temperature.

Finally, we take out the rolls and thicken the sauce with a mixture of cornstarch and red wine until it reaches the desired consistency. We serve the rolls with parsley potatoes or mashed potatoes. Enjoy your meal!
source.