How to Make German Cabbage Rolls - Kohlrouladen ✪ MyGerman.Recipes
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- Опубліковано 31 січ 2020
- Recipe for German Stuffed Cabbage Rolls - traditional.
Recipe Link: mygerman.recipes/cabbage-roles
Blog: www.mygerman.recipes
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Thank you for sharing your recipes. Reminds me of all the great home cooked meals my mother used to make growing up in the Wiesbaden area. I live in New Mexico now and miss Germany so much. My mom is originally from Bad Schwalbach in the Taunus area.
Looks wonderful. Oma never made this when I was there to visit but I'm sure she must have made it. She was a wonderful cook and grew almost all her produce.
I made rouladen tonight for my very southern husband . He loves it
The only way I'm going to eat cabbage from now on. Danke.
My mother made this, she was from Upper Silesia. Your recipes are all spot on, and well delivered. We all appreciate you making these video's.
❤❤❤
Looks Delicious! My Great Grandmother made them like this but always added tomato paste and a lil brown sugar.
i love your kitchen your are a real chef
Thank you :-)
@@MyGermanRecipes pls can we do it with the red cabbage this roll??
Your videos are great good volume, lighting, recipes explained well, and even as a batchelor I feel like I could it a try!!!!
There are some older videos that don’t have that quality though. I might redo some if them one day.
I have been looking for the ingredients and how Kohlrouladen are made ever since the last time I watched my Mom make them over 45 years ago; everyone loved them in the Sates. This one looks like the winner. I will try it. (Mom was originally from East Prussia, lived in West Germany, and we moved to the US in the 60's. when I was a child.) She also made the most amazing potato salad. Our church's summer pot-luck picnics during the 70s, 80s, with over a dozen potato salad mixes, hers was first bowl completely empty. People (Midwestern Americans) used to ask her to bring her salad to parties, etc. The only thing I know about how she made it is that she starting 2 days before it was finished. No one in our family has been able to reproduce it. Anyone have any ideas?
I just recorded a video for German potato salad but it will take a while until it is finished with post production. However, it will come up within the next 4 to 6 weeks and it might tell you the secret ... :-)
Looks really yummy!
Great video! Thank you...I'm cooking this today ...your a natural for videos
Thank you!
These are prepared quite differently, than the way I've been making them for years. I've used a little rice mixed in with the meat. Your recipe contains no rice. I roll individual cabbage leaves, you combine a few leaves together for each roll. Your cabbage rolls were very large compared to the ones I make. I have never browned them after rolling. Yours were seared. I have simmered mine in chicken broth, you simmered yours in vegetable broth. (I've also made cabbage rolls baked with a tomato sauce.) You thickened the simmering liquid to use as a gravy, I've used the broth the rolls simmered in as a soup and the cabbage rolls being almost a meaty dumpling served in the soup. There are so many differences, I'm sure they taste different. I will have to give this recipe a try.
Your way sounds delicious, too!
@m p Thank you for the explanation. My grandmother was from Bickensohl, Germany. She loved to cook, but I don't remember her ever making cabbage rolls. My mother also never made cabbage rolls. Growing up, I had only eaten them, when they were prepared by our Polish neighbor. It has been that neighbor's Polish recipe, which I have used.
Another variation of cabbage rolls!
I have always used rice as a binder, these are like little meatloafs wrapped in cabbage... very interesting!
Wonderful channel by the way, just found it and subscribed after a couple videos. Look forward to seeing more!!
My mom used to incorporate dry oats even. Not sure if that was from Germany or influence here in States, but i really like it in hamburgers with onion, meatballs or meatloaf. :) i want to try this way though with the mustard, bread soaked in milk etc.
Rice is good also; have had that also with a more tomato tasting sauce
Wunderbar!
I looove your top!
I never made them that big only palm of hand size portions and wilted or blanched the cabbage so it was very limp and made cabbage balls and put together in casserole dish and covered with ketchup and yes lot of mashed potatoes too
Very nice 👍🙂❤
Danke sehr!
it tates sooooooooo goooooooooood. like my grannie made them.
I discovered your chanel today, I will watch more videos. Maybe I'm a bit late, but have you tried savoy cabbage instead of normal cabbage?
Your hair looks so beautiful down like that.
Do you also know the Rezept that requires the use of Essig?(Vinegar)? My Oma always used a broth that included it, and I can't find anything that even comes close.
Sorry, I‘m not familiar with a recipe like that. I know that vinegar (and also lemon juice) is used in cooking to increase the taste. My grandmother made a lentil dish with a lot of vinegar in it.
Maybe I am a bit late but in many regional recipes of this dish the sauce at the end is made with the addition of some kind of acid (vinegar included). Basically you stew your cabbage rolls in the oven and afterwards reduce the liquid on your stove into a sauce (here you can add 1-2 teaspoons of either soure cream, vinegar or for example red wine). It also depends a bit on the region what kind of cabbage is prefered for this recipe. In my family for example we prefer savoy cabbage (german: Wirsing) to white cabbage.
YUMMM.
Try this easy recipe just once please. Prepare cabbage like she did. Mix equal amounts of cooked rice and ground meat. Roll this mixture in cabbage leaves. Take a large can of tomato juice and cover bottom of casserole dish. Layer the rolls . Put the rest of the juice and one to two cans of Campbells tomato soup, depending on how much you make. If you have extra cabbage leaves lay on top to prevent burning. Bake on 350 degrees Fahrenheit for at least 1hour. Depends on your oven and the cabbage. Could take up to 2 hours. Simple, easy, and simply delicious. Ofc if you feel the need for onions and/ or garlic, that’s up to you.
Thank you for sharing your recipe.
Just like my Mother used to make it, Vielen Dank!
Krautwickel are prepared in a cream sauce.
What's that got to do with this video? Seeing how the title calls it something else
you don't tell us clearly how long too boil the cabbage leaves. ;(
Boil until the outer leaves are loose enough to easily come off. Then bring it back to a boil until the next layer is loose enough to peel off. Repeat until you're out of leaves. It's pretty simple
Biggest difference that I see is no rice.
Blind pigeons