Kohlroulade

Ingredients

• 1 whole large green cabbage head
• ½ lb ground beef (80/20)
• ½ lb ground pork
• ½ cup short-grain white rice
• 1 whole medium yellow onion
• 1 whole large eggs
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp ground caraway seeds
• ¼ cup whole milk
• ½ cup crusty white bread or panko
• 2 tbsp unsalted butter
• 2 whole medium carrots
• 2 whole garlic cloves
• 1 can canned crushed tomatoes (28 oz)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 whole bay leaf
• 2 whole fresh thyme sprigs

Instructions

1. 1

   Fill a large pot with 2 quarts of water and bring to a rolling boil over high heat. Carefully remove the core from the cabbage head using a paring knife — cut in a conical shape to loosen the core completely. Lower the entire cabbage into the boiling water and let it cook for 3-4 minutes. You'll see the outer leaves begin to soften and separate from the head. Using tongs, gently peel away 8-10 of the outer leaves and set them on a cutting board. The leaves should be pliable but not falling apart.

2. 2

   Soak 0.5 cup of crusty white bread (torn into small pieces) or panko in 0.25 cup of whole milk for 2 minutes until completely saturated. While the bread soaks, finely mince 1 medium yellow onion (no chunks — they'll disrupt the roll texture). Add 0.5 lb ground beef, 0.5 lb ground pork, the soaked bread mixture, 0.5 cup short-grain white rice (uncooked), 1 large egg, 1 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp ground caraway seeds to a large mixing bowl. Use your hands to combine gently but thoroughly — overworking will make the filling tough. Divide the mixture into 8 equal portions and gently shape each into a compact, roughly 3-inch-long log. Set aside on a plate.

3. 3

   Trim the tough stem end from each cabbage leaf, then gently pound the center of each leaf with the flat side of a chef's knife — this makes them more pliable and less likely to crack when you roll them. Place one log of filling near the base of a leaf. Fold the base up and over the filling, then fold in the left and right sides, and finally roll toward the tip to create a neat bundle about the size of your palm. Set each roll seam-side down on a plate as you work.

4. 4

   Peel 2 medium carrots and cut them on the bias into 1/4-inch-thick slices. Peel and mince 2 garlic cloves finely.

5. 5

   Set a large 12-inch braising pan or Dutch oven over medium heat. Add 2 tbsp unsalted butter and let it melt for about 30 seconds, swirling the pan to coat evenly. Once the butter is foaming and smells nutty (about 1 minute), carefully place the cabbage rolls seam-side down in the pan — you should hear them sizzle on contact. Work in batches if needed, and avoid crowding; the rolls should touch but not overlap. Sear for 2-3 minutes per side until they develop light golden-brown patches. This adds depth of flavor. Transfer the browned rolls to a plate.

6. 6

   In the same pan over medium heat, add the sliced carrots and the minced garlic. Stir and cook for 1-2 minutes until the garlic becomes fragrant — you should smell the sharp, sweet aroma rising from the pan. Add 2 tbsp tomato paste and stir constantly for 30 seconds to toast it slightly and deepen its flavor. Pour in 1 can (28 oz) crushed tomatoes (juice and all), 1 cup beef broth, 1 tbsp apple cider vinegar, 1 bay leaf, and 2 fresh thyme sprigs. Stir everything together and bring the sauce to a gentle simmer, which should take 1-2 minutes.

7. 7

   Nestle the cabbage rolls back into the sauce seam-side down, nestling them so they're at least three-quarters submerged. The sauce should come up the sides of each roll. Reduce the heat to medium-low and cover the pan with a lid. Braise for 25-30 minutes until the rolls are tender and the filling reaches an internal temperature of 160°F on an instant-read thermometer inserted into the center of a roll. You should see gentle bubbles occasionally breaking the surface of the sauce — this is the sweet spot. If the sauce is too thin at the end, remove the rolls to a platter and simmer the sauce uncovered for 3-4 minutes to concentrate it.

8. 8

   Taste the sauce and season with more salt and pepper if needed. Remove the bay leaf and thyme sprigs. To serve, place 2 cabbage rolls in a shallow bowl and ladle the warm sauce with carrots and pan juices around them. The rolls should be tender and yielding, the filling cooked through, and the sauce rich and slightly tangy.

Tools you’ll need

• large pot
• kitchen tongs
• paring knife
• chef's knife
• cutting board
• large mixing bowl
• instant-read thermometer
• 12-inch braising pan or Dutch oven
• lid
• wooden spoon

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