One-pot cabbage rolls (without rolling)

Name: One-pot cabbage rolls (without rolling)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: International
Ingredients: 1 head pointed cabbage; 14 oz mixed ground meat; 0.75 oz parsley; 9 oz mushrooms; 1 onion; 1 clove garlic; 1.75 lbs waxy potatoes; 1 tbsp tomato paste; 0.5 cup red wine; 0.75 cup vegetable broth; 3 tbsp soy sauce; 1 tbsp mustard; 1 tsp unsweetened cocoa powder; 1 sprig thyme; 1 tbsp corn starch; salt; pepper; oil (for frying)

Based on 10 ratings

In app

Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"Everyone knows a good cabbage roll from their childhood – and most of us love the stuff! For me, slightly charred, browned at the top cabbage rolls are the best ones hands down. However, let’s all be honest and admit they are too much work with all the rolling sometimes. So, I took the matter into my own hands and developed a recipe that brings the delicious cabbage roll vibe to your plate - minus the rolling. The grilled cabbage tops, juicy filling, and the cozy dinners are all still in the game. Give it a try, the team here at Kitchen Stories already loved it!"

Difficulty

Easy 👌

Preparation

60 min

Baking

30 min

Resting

0 min

Ingredients

2Servings

MetricImperial

½ head

pointed cabbage

200 g

mixed ground meat

10 g

parsley

125 g

mushrooms

onion

½ clove

garlic

400 g

waxy potatoes

½ tbsp

50 ml

100 ml

1½ tbsp

½ tbsp

½ tsp

unsweetened cocoa powder

½ sprig

thyme

½ tbsp

corn starch

salt

pepper

oil (for frying)

Utensils

oven, large pot, cutting board, ladle, knife, peeler, roasting pan (large), cast iron pan (optional), cooking spoon, bowl (small), pastry brush

Nutrition per serving

Cal574

Fat26 g

Protein57 g

Carb57 g

Step 1/4
- ½ head pointed cabbage
- 10 g parsley
- 125 g mushrooms
- ½ onion
- ½ clove garlic
- 400 g waxy potatoes
- salt
- oven
- large pot
- cutting board
- ladle
- knife
- peeler
Preheat the oven to 220°C/428°F. Fill a large pot with water, add salt and bring to a boil. Cut out the core from pointed cabbage and blanch until the outer leaves are soft for approx. 10 min. so they are easier to remove. Take cabbage out of the water and after it cools, remove some leaves for the top layer of the dish. Cut remaining cabbage into bite-sized pieces. Chop parsley and quarter mushrooms. Peel and dice onion. Peel and finely chop garlic. Peel and cut potatoes into 2 cm./¾ inch pieces.
Step 2/4
- oil (for frying)
- 200 g mixed ground meat
- roasting pan (large)
- cast iron pan (optional)
- cooking spoon
Heat some oil in a roasting pan or a large, cast iron pan. Add the mushrooms and ground meat walnut-size chunks and sauté until golden brown on all sides, being careful not to break them apart. Add chopped cabbage, garlic, and onion. Season with salt and pepper and sauté for approx. 3–5 more min.
Step 3/4
- ½ tbsp tomato paste
- 50 ml red wine
- 100 ml vegetable broth
- 1½ tbsp soy sauce
- ½ tbsp mustard
- ½ tsp unsweetened cocoa powder
- ½ sprig thyme
- ½ tbsp corn starch
- pepper
- bowl (small)
Add tomato paste and sauté briefly. Deglaze with red wine, let the alcohol cook off, and then add vegetable broth, soy sauce, mustard, cocoa powder, and thyme. Season with salt and pepper. Mix cornstarch with some water, then add to the pan while stirring constantly to thicken your sauce. Stir well and bring to a boil until the sauce thickens.
Step 4/4
- pastry brush
Add potato pieces to the pan and mix well. Place cabbage leaves over the mix in the pan. Lightly brush with some oil. Bake in the preheated oven for approx. 30–35 min., until the cabbage on top has plenty of dark spots. Take out the oven and serve!
Enjoy your meal!