2 hrs 30 mins
This is a good recipe to serve for Oktoberfest.
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Units: US | Metric
- 1Remove core from cabbage.
- 2In deep pot or bowl, place cabbage and pour boiling water directly into hollow of core, then cover completely with boiling water.
- 3Let stand a few minutes until leaves are supple.
- 4Drain, then separate leaves carefully.
- 5Trim hard rib at bottom of each leaf.
- 6Set leaves aside.
- 7Line bottom of 12 cup casserole with cabbage trimmings and any torn or tiny leaves.
- 8In saucepan, combine rice, stock and salt.
- 9Bring to boil and cook for 1 minute.
- 10Cover and remove from heat; let stand for 20 to 30 minutes or until liquid is absorbed.
- 11In skillet, heat butter.
- 12Saute onion until tender but not brown, about 4 minutes.
- 13Add beef and cook, stirring occasionally, until meat is lightly browned.
- 14Stir into rice and let stand until cool.
- 15Stir in egg.
- 16Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up, tucking in ends.
- 17In casserole, arrange rolls in layers, seasoning each layer with pepper.
- 18In saucepan, combine remaining ingredients.
- 19Bring to boil, stir well and pour over cabbage rolls.
- 20Cover and bake in 350 F.
- 21(180 C) oven for 2 hours or until tender.
- 22(If rolls seem too dry, add a little hot water to casserole during baking.) Makes about 24 cabbage rolls.
- 23Canadian Living Cooks.
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Nutritional Facts for German Cabbage Rolls (kohlrouladen)
Serving Size: 1 (121 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 105.9
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 1.8 g
- Cholesterol 23.1 mg
- Sodium 255.4 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 1.7 g
- Sugars 3.7 g
- Protein 5.4 g