Kohlrouladen für faule

40 mins
Serves 1
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Directions

  1. 1Remove the outer leaves from the pointed cabbage, cut in half and cut into fine strips.
  2. 2Remove the outer leaves from the pointed cabbage, cut in half and cut into fine strips.
  3. 3Remove the outer leaves from the pointed cabbage, cut in half and cut into fine strips.
  4. 4Peel and dice the onion.
  5. 5Peel and dice the onion.
  6. 6Peel and dice the onion.
  7. 7Cut the garlic into small pieces.
  8. 8Cut the garlic into small pieces.
  9. 9Cut the garlic into small pieces.
  10. 10Heat clarified butter in the pot. Add the onion and sauté until translucent.
  11. 11Heat clarified butter in the pot. Add the onion and sauté until translucent.
  12. 12Heat clarified butter in the pot. Add the onion and sauté until translucent.
  13. 13Add the ground meat, break it apart and fry well.
  14. 14Add the ground meat, break it apart and fry well.
  15. 15Add the ground meat, break it apart and fry well.
  16. 16Season with salt, pepper, paprika and tomato paste.
  17. 17Season with salt, pepper, paprika and tomato paste.
  18. 18Season with salt, pepper, paprika and tomato paste.
  19. 19Mix everything well and continue frying.
  20. 20Mix everything well and continue frying.
  21. 21Mix everything well and continue frying.
  22. 22Add the garlic and stir briefly.
  23. 23Add the garlic and stir briefly.
  24. 24Add the garlic and stir briefly.
  25. 25Now add the sliced cabbage little by little and let it fry.
  26. 26Now add the sliced cabbage little by little and let it fry.
  27. 27Now add the sliced cabbage little by little and let it fry.
  28. 28Don't forget to add the caraway seeds.
  29. 29Don't forget to add the caraway seeds.
  30. 30Don't forget to add the caraway seeds.
  31. 31Let everything fry for a really long time. Before it burns, deglaze with broth.
  32. 32Let everything fry for a really long time. Before it burns, deglaze with broth.
  33. 33Let everything fry for a really long time. Before it burns, deglaze with broth.
  34. 34You can now let the whole thing simmer for 20 minutes or mix the gravy with cold water and add. Let the whole thing simmer for 20 minutes.
  35. 35You can now let the whole thing simmer for 20 minutes or mix the gravy with cold water and add. Let the whole thing simmer for 20 minutes.
  36. 36You can now let the whole thing simmer for 20 minutes or mix the gravy with cold water and add. Let the whole thing simmer for 20 minutes.

Ingredients

  • 600 Gr Rinderhackfleisch
  • 600 Gr Rinderhackfleisch
  • 600 Gr Rinderhackfleisch
  • 2 Spitzkohl
  • 2 Spitzkohl
  • 2 Spitzkohl
  • 2 Zwiebeln
  • 2 Zwiebeln
  • 2 Zwiebeln
  • 2 Knoblauchzehen
  • 2 Knoblauchzehen
  • 2 Knoblauchzehen
  • 1 Teelöffel Salz
  • 1 Teelöffel Salz
  • 1 Teelöffel Salz
  • 1 Teelöffel Pfeffer
  • 1 Teelöffel Pfeffer
  • 1 Teelöffel Pfeffer
  • 1 Teelöffel Paprika Edelsüß
  • 1 Teelöffel Paprika Edelsüß
  • 1 Teelöffel Paprika Edelsüß
  • 2 Esslöffel Tomatenmark
  • 2 Esslöffel Tomatenmark
  • 2 Esslöffel Tomatenmark
  • 0.5 Teelöffel gemahlener Kümmel
  • 0.5 Teelöffel gemahlener Kümmel
  • 0.5 Teelöffel gemahlener Kümmel
  • 1 l Brühe Rinderkraftbrühe
  • 1 l Brühe Rinderkraftbrühe
  • 1 l Brühe Rinderkraftbrühe
  • 2 Esslöffel Bratensaft
  • 2 Esslöffel Bratensaft
  • 2 Esslöffel Bratensaft
  • Butterschmalz
  • Butterschmalz
  • Butterschmalz
  • Wasser
  • Wasser
  • Wasser

Equipment

knifecutting boardpot

Tips

  • The whole thing can now be cooked for 20 minutes or mix gravy with cold water and add. Let the whole thing simmer for 20 minutes.