German Cabbage Rolls

Stuffed Cabbage Rolls with Tomato Cream Sauce Recipe

Classic Stuffed German Cabbage Rolls recipe, filled with grass-fed beef, heritage pork, rice and veggies and served in a tomato cream sauce with bone broth. A delicious meal for a party or meal prep.

Course Appetizer, Main Course

Cuisine german

Prep Time 20 minutes

Cook Time 1 hour 7 minutes

Total Time 1 hour 27 minutes

Servings

Calories 337kcal

Author Alicia Pope

Ingredients

Cabbage Rolls

2 large heads of cabbage heads or 3 medium heads of cabbage
1/2 lb grass-fed ground beef
1/2 lb ground heritage pork
1/2 cup white rice
1/2 cup dice white onion about 1 small onion
3 tbsp minced fresh parsley
2 cups finely diced cauliflower
2 ribs celery, diced
1 tsp real salt
2 tbsp ghee or bacon grease

Cabbage Roll Tomato Cream Sauce

3 cups bone broth
1 small onion
10-15 cloves
2 tbsp tomato paste
1/4 cup coconut cream

Instructions

Preheat oven to 375 degrees.
Peel off the large outer layers of the cabbage, being careful not to let them tear or rip. When you get to the inside of the cabbage, you can stop peeling the leaves. You will use the inner cabbage for the filling and likely have some leftover for future use.
Cover the cabbage leaves in water and boil for 6-7 minutes. This will make the cabbage leaves soft enough to wrap around the filling. Remove from heat, drain, and set aside.
Finely dice the inner cabbage until you have about 1 1/2 cups of minced cabbage.
Add the minced cabbage and all other cabbage roll ingredients except the bacon grease to a mixing bowl and mix until well combined. The rice should be raw at this point.
Fill each cabbage leave with an equal amount of the prepared filling. Wrap the soft side of the cabbage leaf around the filling first, then roll the rest of the cabbage leaf around like you are wrapping a mini burrito.
Heat the ghee or bacon grease in medium-high on the stovetop and sear the cabbage rolls. Then place them face down into a large casserole dish.
Pour the bone broth over the cabbage rolls in the casserole dish, making sure the rolls are fully submerged.
Peel the skin off of the small onion and then stud the cloves into the onion flesh. Set in the bone broth with the cabbage rolls, making sure it is submerged int he broth.
Bake in the oven at 375 for about an hour or until the rolls are firm.
Once cooked, remove from the oven. Compost clove-studded onion. Pour the broth into a skillet and simmer until reduced to 2/3 the original volume.
Stir tomato paste and coconut cream into the reduced bone broth.
Using tongs, plate the cabbage rolls and the generously spoon the tomato cream sauce on top of the cabbage rolls. Serve and enjoy!

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