December 2, 2014

Cabbage rolls – not really a traditional christmas dish. But savoy cabbage is like the winter vegetable. Cabbage meat rolls are a traditional Bavarian [German] dish that is quite strong in taste and will give you lots of energy! This recipe is a mixture of several different recipes I found on the internet and my boyfriends childhood memories of the cabbage rolls his mother used to make. In the end it turned out quite differently – but perfectly yummy! It’s not exactly a quick dish to make – but not rocket science either. At some stages it is handy to have a second pair of hands to assist – and at all times it is more fun with two.


  • 1 savoy cabbage [8 large outer leaves]
  • 1+½ teaspoon caraway seeds
  • 400g ground meat [just beef or mixed]
  • 1 medium onion
  • 1 clove garlic
  • 1 egg
  • pinch nutmeg
  • 1 to 2 tablespoons mustard
  • 50g bacon [cubed]
  • 500ml broth
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • hand full bread crumbs
  • 1 to 2 teaspoons cornstarch


_ remove outer [dryer] leaves of the cabbage

_ pick 8 good looking, large leaves

_ cut out the hard bottom part of the leaves

_ in a large [seriously large] pot bring water with a good pinch salt and 1 teaspoon caraway to a boil

_ add cabbage to the boiling water and boil for 4-5 minutes

_ immediately pour into a sieve and rinse with ice cold water [to stop the cooking process]


_ place on a board and cut of the top of the center rib [so the leave is flat]


_ finely chop onion and garlic

_ with a little oil fry the meat [just until most of it has turned its color]

_ combine onion, garlic, meat, nutmeg, egg, mustard and ½ teaspoon caraway

_ season with salt and pepper

_ add bread crumbs until mixture comes together [like a very smooth dough – or raw meat paddies]

_ place ⅛ of the mixture in the center of one of the cabbage leaves [spread evenly – leaving a 2cm boarder on all sides]


_ fold in the sides and roll shut [starting from the leave tip]


_ keep the roll from opening up with a kitchen yarn


_ heat bacon in a large pot

_ once it starts to loose some fat add the cabbage rolls

_ slightly brown from all sides


_ deglaze with broth

_ reduce temperature, cover and simmer for 30 minutes [turning rolls once in a while to keep from burning to the bottom]

_ remove rolls from pan

_ bring remaining liquid to a boil [season with more salt and pepper if needed]

_ thicken sauce with 1 to 2 teaspoons corn starch [depending how much liquid is left]

_ serve cabbage rolls with potatoes [or mashes potatoes] and drizzle with sauce


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