Instant Pot recipe: Sear the filled cabbage rolls in the Instant pot. Remove, add 2 cups beef broth or water and a beef cube, 2 tbsp tomato puree and onions. Place the cabbage rolls on a trivet. Close the top and turn on high pressure for 13 minutes with 5 minutes slow release. Open lid, season, and thicken the gravy with the sear function, press cancel and add some cream and white wine, salt and pepper.
German cabbage rolls are traditional comfort food. In the Northern parts of Germany, they are often called Kohlrouladen. But in the Southern accent, it’s really uncommon to use the word ‘Kohl’ for cabbage. For me, cabbage will always be called ‘Kraut’ thus the Southern name of this dish “Krautwickel”.
I like to add a few drops of Maggi seasoning sauce to my filling. However, it’s up to you if you like to use it or not. This is more of an old school recipe so that I think a little Maggi is appropriate. In contemporary German cuisine, the Maggi seasoning sauce has lost a lot of its former popularity but I think it still adds a nice depth of flavor to a lot of dishes.
Once the cabbage rolls come out of the oven, the only thing left to do is to cook the sauce. You could serve them directly in the braising liquid. However, I like to thicken it with a roux to make it thicker. Just make sure to let the sauce simmer for at least 10 minutes to cook out the raw flour taste. You can keep the cabbage rolls hot in the oven. The residual heat will be enough to keep them warm.
You should sear the cabbage rolls before braising because a light sear will give you a better flavor. The sauce is also going to profit from the fond at the bottom of the pan after searing. I like to braise my cabbage rolls in the oven. That way they cook very evenly and form a nice crust on top.
It’s very simple to prepare cabbage rolls. You don’t even need to use toothpicks or kitchen twine for my recipe. If you blanch the cabbage properly before wrapping and then squeeze it together tightly around the filling it will hold its shape just fine.
Traditional Ukrainian stuffed cabbage rolls! Original Holubtsi recipe
FAQ
Where does Krautwickel come from?
What is the difference between Polish and Ukrainian cabbage rolls?
What are German cabbage rolls made of?
Why is sarmale so popular?
What is krautwickel?
Krautwickel means “cabbage wrap” when translated from German to English. This dish has been popular for years in Europe. This dish is traditionally eaten warmed up, but it can also be eaten cold. Krautwickel makes great leftovers and is filling meal.
Why are German cabbage rolls called krautwickel?
German cabbage rolls are traditional comfort food. In the Northern parts of Germany, they are often called Kohlrouladen. But in the Southern accent, it’s really uncommon to use the word ‘Kohl’ for cabbage. For me, cabbage will always be called ‘Kraut’ thus the Southern name of this dish “Krautwickel”. It’s very simple to prepare cabbage rolls.
What to eat in German krautwickel?
Cabbage rolls, or in German Krautwickel, is a traditional home cooked meal. Leaf by leaf filled with spiced minced meat and tied into small packs See recipe
Can you eat krautwickel cold?
This dish has been popular for years in Europe. This dish is traditionally eaten warmed up, but it can also be eaten cold. Krautwickel makes great leftovers and is filling meal. These cabbage rolls are filling and can be eaten as a main dish or served as a side for a large dinner.