Krautwickel is a lovely German dish using beef, pork and cabbage with lovely soft mushrooms. The dish involves braising the cabbage roll and then using the braising liquid to make the gravy. It is so full of flavour and is often served with boiled potatoes or rice. Used as a main dish, side dish and starter.

Krautwickel

Not a well known dish in some parts of the world but it should be.

4.37 from 33 votes

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Course: Appetizer, Main Dish, Side Dish, Snacks

Cuisine: German

Keyword: Beef, Dairy, Fry, Pork, Vegetables

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: People

Calories: 487kcal

Ingredients

For the cabbage rolls:

1 large white cabbage
6 oz beef mince
6 oz pork mince
1 tbsp butter clarified
6 oz button mushrooms chopped
1 large bread roll cubed
1/4 bunch parsley finely chopped
1 tsp hot mustard
1/2 cup whole milk
1 tsp sugar
black pepper to taste
salt to taste

Braising

2 tbsp clarified butter
1 cup beef broth

The sauce:

1 tbsp butter
1 tbsp all-purpose flour
1 tsp soy sauce
salt to taste
pepper

Instructions

Preheat your oven to 220 °C 430 °F.
Place a large pan of water on a high heat. Add salt.
salt
Using a sharp knife, remove the stalk from the cabbage.
1 large white cabbage
When the salted water is boiling, blanch the cabbage for about 1 minute.
Remove the cabbage and carefully peel away the cabbage leaves.
If the leave start to tear as you remove them, return the cabbage to the boiling water for another minute.
You should be able to peel 12 – 14 cabbage leaves which will make 6 – 7 rolls.
Place a small frying pan over a medium high heat and melt the clarified butter. When melted add the chopped mushrooms. Fry/sauté the mushrooms until lovely and brown. Once ready, place them on a warmed dish put to one side.
1 tbsp butter, 6 oz button mushrooms
In a large mixing bowl, add the pork and beef, diced bread, parsley, milk, mustard,sugar and mushrooms and mix thoroughly. I tend to add a few shakes of sweet chili sauce for a little kick.
6 oz beef mince, 6 oz pork mince, 1 large bread roll, 1/4 bunch parsley, 1/2 cup whole milk, 1 tsp sugar, 1 tsp hot mustard
Add the salt and pepper.
pepper
Time for the messy but best bit.
Flatten a cabbage leaf and place about 3 tablespoons of the meat mixture moulding it into a sausage shape. Fold the leaf around the mixture.
Using a second cabbage leaf, wrap the first leaf so the seam of the first is in the middle of the second leaf. Prevents leakage.
They should hold their shape but if not, wrap a piece of kitchen paper around tightly. Place to one side whilst you finish the rest.
In a large oven proof frying pan, heat the remaining clarified butter over a medium heat.
2 tbsp clarified butter
Carefully add the cabbage rolls seam side down and sear them for about 3 minutes.
Carefully add the beef broth without washing the rolls around.
1 cup beef broth
Place the pan on the middle shelf of your pre-warmed oven.
Braise for about 45 minutes or until cooked and delicately browned.
Turn the oven off.
Remove the cabbage rolls from the pan and keep warm in the oven.
Hint: use the braising liquid to make and flavour the gravy
To make the gravy, add 1 tablespoon of butter in a saucepan and place over a medium-high heat. Add the flour and whisk continuously to create a lovely thickener. Cook until it turns brown but not burnt. We take 5 – 8 minutes.
1 tbsp butter, 1 tbsp all-purpose flour
Add the cabbage braising liquid a little at a time. I use a large spoon or ladle. Stir continuously.
Once fully mixed, bring the gravy up to a simmer and reduce the heat to maintain the simmer. Cook for 15 minutes.
When cooked, add the soy sauce, salt and pepper to your taste.
1 tsp soy sauce, salt, black pepper
Serve with rice or potatoes with the cabbage rolls and lovely gravy.

Nutrition