Ingredients with Measurements:
- 8 large cabbage leaves
- 8 slices of bacon
- 1 cup of grated cheese (cheddar or Swiss)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of cooked rice
- 1 egg
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling cabbage leaves
- Skillet for cooking bacon and onions
- Baking dish for roasting kohlroulade
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the cabbage leaves and cook for 5 minutes, or until tender. Drain and set aside.
3. In a skillet, cook the bacon until crispy. Remove from the skillet and chop into small pieces.
4. In the same skillet, sauté the onion and garlic until translucent. Add the cooked rice and chopped bacon. Mix well.
5. In a bowl, beat the egg and add the grated cheese. Mix well.
6. Lay out the cabbage leaves and divide the rice mixture evenly among them. Roll up the cabbage leaves, tucking in the sides to form a neat package.
7. Place the cabbage rolls seam-side down in a baking dish. Brush with olive oil and sprinkle with salt and pepper.
8. Bake for 25-30 minutes, or until the kohlroulade is golden brown and the cheese is melted.
9. Serve hot with your favorite side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Instead of cabbage leaves, you can use collard greens or Swiss chard.
- Instead of bacon, you can use ham or prosciutto.
- Instead of cheddar or Swiss cheese, you can use any type of cheese you like.
Variations:
- Add chopped mushrooms to the rice mixture for extra flavor.
- Use ground beef or pork instead of bacon for a heartier filling.
- Top the kohlroulade with tomato sauce or gravy before baking.
Tips and tricks:
- To make rolling the cabbage leaves easier, cut out the thick stem at the bottom of each leaf.
- If the cabbage leaves are too small, you can overlap them to make a larger surface area for rolling.
- Use toothpicks to secure the kohlroulade before baking.
Storage instructions:
Store leftover kohlroulade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat kohlroulade in the microwave or oven until heated through.
Presentation ideas:
Serve the kohlroulade on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with fresh parsley or chopped scallions.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the cabbage leaves are too tough, blanch them for a few minutes longer.
- If the kohlroulade is falling apart, use toothpicks to secure it before baking.
Food safety advice:
Make sure the kohlroulade is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kohlroulade is a traditional German dish that dates back to the 19th century. It is typically made with cabbage leaves filled with a mixture of ground meat, rice, and spices.
Flavor profiles:
Savory, smoky, cheesy, and slightly sweet.
Serving suggestions:
Serve hot with your favorite side dishes.
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Region: German