We Make GERMAN CABBAGE ROLLS for the First Time! (Krautrouladen)

Attempting to make German Cabbage Rolls!! We really enjoyed the Kohlrouladen we had in Leipzig, Germany! We wanted to try and recreate the delicious meal. This was both of our first time trying to make a cabbage roll and it was interesting to say the least! Let us know if you've ever made a cabbage roll before! What are your cooking tips for a Kohlrouladen??
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[@DeanaandPhil]

Have you ever made a cabbage roll before?? 🍳😍 What are your cooking tips for a Kohlrouladen??

[@Germanytourandtaste]

Yeah

[@Germanytourandtaste]

It was VERY tasty no joke 😂

[@keinvm]

in brühe kochen? nicht im ofen :)

[@geneviere199]

I make a light sauce for it (from onions, garlic and broth) and add melting cheese to it. In my eyes that taste the best in combination with the cabbage and the potatoes. I like vegetables - but for me it would be too many different tastes combined with the cabbage.

[@dokusuchtiger3254]

Die kohlrouladen in nen Bräter anbraten bevor die in den Ofen kommen, aber nicht in ner Auflaufform sondern auch in nen Bräter. Kann ja jeder machen wie er möchte aber dann gelingen die besser 😉

[@thomasnoe1193]

Couple of tips for you: 1. Before adding bread crumbs to the ground meat, add a bit of milk to them first and stir to moisten in order to make a "panade". This will help to keep the meat moist. 2. Add some sauce to your baking dish and coat the bottom (like when making lasagne). Place the cabbage rolls on top. Rest of sauce. Then cover the top with more cabbage leaves. Cover with aluminum foil. This will help to braise the cabbage rolls (a gentler form of cooking them instead of baking). This will also prevent the top from getting too brown. 3. I'm thinking 50 minutes at the temperature you cooked them at is too long. Either lower the oven temperature (by 25-50 deg F) to cook them that long or reduce the cooking time by 10-15 minutes. If it were me and I was trying to figure out a new recipe, I'd use an instant read thermometer to check the internal temperature of the cabbage rolls and pull them out when they reached the "cooked" state (in the U.S., the internal temperature of anything with ground beef needs to be a minimum of 160 deg F.). Remember that they will continue to cook even when they come out of the oven (it's called carryover cooking). Happy cooking!

[@DeanaandPhil]

Thanks for the tips!! 🤗💜 We've definitely learned from this cooking trial. Ready to make them better next time! 😍

[@heidicolville4961]

When my Austrian Mom puts cooked rice in her cabbage rolls. Not a lot for how much you made maybe about 1/2 c. She just seasons it with salt and pepper. She also taught me to cut the thick stem out of the leaves after cooking and when rolling the cabbage rolls. We just use tomato soup to cook the cabbage rolls in. My Mom does them in a dutch oven on the stove top. I cook mine in a covered casserole dish in the oven.

[@horstwaldner5688]

OH oh! Rinderfond hätte Euch definitiv geholfen und andere Gewürze. (zB. Kümmel - keinesfalls Oregano) Lecker war es bestimmt, aber Ihr habt da was ganz anderes kreiert. :-) Kohlrouladen würde ich auch immer in einem hohen Topf garen, niemals im Backofen... Der Geschmack muss aus dem Fleisch in die Soße ziehen können. Das ist eher ein Schmorgericht.

[@1Herobrine1]

Rinderfond wäre sicher gut gewesen, aber sie haben ja ne Braune Sauce verwendet. Das macht also nicht so den unterschied. Und gewürze kommt halt immer drauf an, ob man nach dem eigene Geschmack kochen will oder traditionell. Und traditionell ist Majoran sicher auch oft vertreten und Oregano ist nur wilder Majoran - also sehr ähnliches geschmacksprofil. das ist auch nicht das Problem. Hoher Topf oder Backofen ist egal. Es mag ein Schmorgericht sein, aber schmoren ist sowohl am Herd als auch im ofen möglich. Zugedeckt hätte es sein sollen. Der Speck in der rolle, dass er das fett an das fleisch abgibt. Also der Hauptaspekt war Das zudecken und dass zu wenig Flüssigkeit in der form war.

[@mooselodge3881]

I make these all the time

[@muffimufft8576]

100% Kümmel ist ein muss

[@kimberleymiller6746]

Great effort and energy for first time! Cabbage rolls are an Eastern Europen staple. I grew up with them and some small adjustments make huge difference. We add rice to our meat mixture so less dense, and cook with an acid sauce(tomato or sauerkraut) to tenderize.

[@andrewbrenner425]

It’s awesome to see you guys doing some cooking vids of local foods!

[@DeanaandPhil]

🤗💜

[@wtsalive8210]

1st I’ve to say, to see Deana‘s open mind and her curiosity is so amazing always!!! 2nd Kohlroulade(one of my favourite dishes) must be cooked with normal potatoes, because you need them for mashing them with the sauce! Btw sauce, one tip: if you use caraway it will taste better. 3rd Deana, you will really love Rinderrouladen. They are so delicious.

[@DeanaandPhil]

Rinderrouladen sounds good like a good dish for us to attempt! 😍

[@derteeminator9333]

Yep Rinderrouladen - Deana + Phil - use meat from a butcher or an good EDEKA (ask them for special meat for "Rouladen"). Im also with WTS about the potatoes for dishes with much / good souce from good meat(even if im not so in potatoes in regular). You have to use "normal, flourisch" potatoes, Knödel are also a valid option to swoop up the delicous sauce

[@emjayay]

@@derteeminator9333 Yeah, Deanna is a big Knödel fan. Just buy some because all together it would be too much cooking!

[@blueptconvertible]

When my mom would make this dish she'd put the sauce in the pan before putting it in the oven, not midway through. But we're German Americans so what do we know? 🤷‍♂️ Also she'd cover it with foil before putting it in the oven.

[@shevyakamichelle6905]

Deanna & Phil, I love your channel!!!! I'm from Minnesota in US and my husband is from Wurzburg in Germany. We live in MN currently and I'm German heritage, but have learned so much from my husband. I love your perspective and the things you share. I try to cook the things that he talks about and have learned to love German food. I'm going to try the cabbage rolls.

[@DeanaandPhil]

🤗💜

[@S16E1]

It looked really good eventhough I think this is a traditional winter dish for the cold days

[@DeanaandPhil]

Hahaha It would probably taste better on a cold winter day! 😍

[@pinkythechihuahua3156]

I live in the desert and I make them all year long. We really don't have winter.

[@judithbrooks1866]

I'm from America and grew up on cabbage rolls . My grandmother made them alot smaller without the string or bacon . We used half beef half pork onion garlic spices and egg and rice for the filling. Then wrapped in par boiled cabbage layered in a deep pan with tomato sauce and sauerkraut. They are amazing !!!!

[@emjayay]

The sauerkraut is an interesting idea. Could be on the side.

[@r4x2]

I grew up with my Grandma making these. Still a favorite dish, will be forever!

[@lisajohnson3580]

The rinderrouladen is our favorite! A German friend taught me how to make it when we lived in Germany and it has been a family favorite for 22 years. We make it for special dinners like birthdays, Easter, Father’s Day. My 11 year old granddaughter asked me to teach her to make it a year ago and we make it at least once a month now for her to practice.

[@bcmom6137]

Hi Deanna and Phil, Love your videos!! They are hilarious and informative!! It seems to me German sauces are the best and make about anything better. I am not a cooking expert, but might suggest one change if you make the cabbage roles again. You might try baking the cabbage rolls be themselves for half or 2/3rds of the baking time then add the source to finish. Adding everything together and baking is easier, but may take longer for the cabbage rolls to cook through. The oven has to do more work for the heat to get to the cabbage rolls. You could add a shallow pan of water in the oven when cooking the cabbage rolls by themselves (i.e. for the 1/2 to 2/3rds of the baking time). This will add moisture to the cabbage rolls to help keep them moist with out getting squishy or rubbery. Take the pan of water out when you add the saute mixture for the rest of the cooking time for everything to finish cooking and concentrate the sauce. To keep things moister, you might want to stick with pork. I think it add more moisture than beef. If your taste buds are a little different, then experiment with the rolls, some to Deanna's preference and some to Phil's. I personally like doing things in the oven. Less standing over a pan watching things cook. These are personal preferences. Now that you have one attempt under your belt you can experiment again to decide what you both like best. Take care and be well. I appreciate your topics and insights.

[@titokccaa9498]

It was a pleasure to see you cookin before eating...I would like to see you again cookin together. Good job.

[@joyeddlemon798]

That sauce🤣🤣cabbage rolls are a very Southern thing here in USA. Try an American recipe and compare. We usually use rice instead of bread crumbs and tomato sauce instead of paste. Paste is usually used for slow cooked simmered dishes that take a long time. If you love cabbage you would LOVE Cabbage Casserole!!

[@pinkythechihuahua3156]

Ummm nope. I'm from Chicago and everyone makes them here. They are German/polish. I don't know how to spell it, but sounds like, GLUM KEYS.

[@Lucyinthskyy]

@@pinkythechihuahua3156 there are a lot of people of polish and German descent all over the south so

[@summertime9508]

It's not southern. It's huge in the NE United States. I'm in Pennsylvania where there are millions of Germans and Polish. And putting tomato sauce or tomato paste on them it more recent maybe the past 50 years. We always ate them with a beet horseradish sauce in the 1960s 70s.

[@summertime9508]

@@Lucyinthskyy There are millions of Germans and Polish in the NE United States. Millions alone in Pennsylvania.

[@summertime9508]

@@pinkythechihuahua3156 Exactly it has nothing to do with the south. Many millions of Polish and Germans live in the NE United States.

[@latebloomerabroad]

When my Mom went back to work full-time in the early 70's, my Dad took over all the weekday cooking. He had never cooked (only BBQ'd), so maybe the first months weren't great but we ate it. He got a repertoire he was good at, and my Mom (an excellent cook) took over on the weekends. They were way ahead of their time! By the way: I never met a potato I didn't love, but mashed potatoes are always #1!

[@gigih.hammer306]

Loved that the two of you cooked this meal together. My mother never put bacon around the cabbage rouladen, but I will do that the next time I make them. I always make mine on top of the stove. Often I make them in home made tomato sauce, and we have it with rice on the side. Americans put rice into there mix. Sometimes I soak a bread roll in milk, squeeze out the milk, tare it into small pieces and ad it to meat mixture. It keeps the meat juicier in my opinion. I don't always make a tomato sauce. Sometimes I fry the cabbage rolls lightly till the are a little brown. I then ad chicken broth to my pan. Oh I glaze some onions and garlic first before the chicken broth gets added. Then I ad the cabbage rolls, let it come to a boil, then turn heat down and simmer the rolls for about 45 minutes or a little longer. Put a lid on the frying pan. Leave open a little on the edge so the steam can escape . Lay cabbage rolls on a plate, I mix cornstarch with water and thicken my gravy. I also add Knorr chicken granules to the sauce. I don't care much for American bouillons. Knorr tastes so much better. You find Knorr in almost every grocery store in America. After the gravy is thickened, I put cabbage rolls back into the gravy, simmer for about 10 minutes more. We eat this with either with rice on the side, or fried potato's. The way I make my fried potato's. My family love my fried potato's. And I better have enough gravy. My whole family is crazy over home made gravy from scratch. My American husband loved the way I cooked them. BTW, I never put Oregano in my meat mixture. It makes it taste Italian. I love your channel. I'm surprised at how many things I have forgotten about my homeland. When I was there, I asked a waiter for ice tea. The don't have that. Ice cubes are hard to get in Germany. Beer and other beverages are room temperature. My brother-in-law kept his beer in the cellar which is quite cool. Americans have to drink everything ice cold. You two love birds be safe and stay well. I have of course a German name that nobody here can pronounce right. Therefor I ended up being called Gigi.

[@atbeliever1]

My mother is from Germany, and usually made this with just plain tomato sauce over the cabbage, right away before putting in the oven. You made me want this - I haven't had it on ages! Will be asking my mom for her exact recipe this weekend!

[@themariokartlick]

My (German) girlfriend and I love the cooking videos, hope more are coming! Those and travel, but understandably those might be on hold for the time being

[@DeanaandPhil]

Thank you!! 🤗💜 We have one more travel trip to edit that we filmed, but after that it looks like traveling will probably be on hold again. So more cooking! 😋

[@najat2486]

I’m middle eastern and we have a similar recipe to this . In order to have the leaf close and hold itself you have to cut the harder back edges of the cabbage and then stuff the cabbage . You can also cut the cabbage leaves smaller according to your liking . Another tip , putting lots of spices in cabbage makes it tastes a bit bitter so I would recommend lightly seasoning it . I would also put a bit of oil while boiling the cabbage to make the leaves a bit moist. I would love to see you guys make the stove version for this recipe . Great job guys , and thanks for showing us the baked version for this recipe .

[@TheRexHo54]

That's an interesting way to cook Kohlrouladen. :D I learned it by my father: We mix the minced meat with onions, salt, pepper and spices like paprika and a tiny spoon of mustard and then the egg and Brösel. After rolling the meat into the cabbage it gets roasted in a pan with oil or butter and some little onions for the taste. Every side has to be roasted and then we fill it up with stock and cook it for a few minutes until the meat is done. Afterwards the rolls came out of the stock and the stock will be the basis for the sauce. You just have to add some more spices and bind it with farina (or the mondamin). That's pretty much alike the ones in Leipzig, I guess. Maybe it will be better next time. :) And I would not roll it with bacon. :D

[@dagmarhimes7541]

When I make those after I roll mine up I put some oil in a pot to brown them up a little then add beef broth and let them boil on top of the stove for a few hours,then i take them out and fix my gravy that's in the pot!

[@berndb.5097]

Sehr gut, genau so macht man die Sose. Einen Daumen hoch für Dich :-)

[@dagmarhimes7541]

@@berndb.5097 Dankeschön! So habe ich zuhause gelernt...

[@deborahwicks926]

dagmar himes, I put the broth in the baking pan and bake them in the oven. Also, I don’t use any breadcrumbs in the mix.

[@emjayay]

The last time I was in Germany (from the US) I brought back various mustards and ketchups (I found one with curry in it) in tubes for Christmas stocking stuffers. For some reason there has always been a lot of food stuff in toothpaste tubes in Europe. I've seen cheap caviar in a tube, but not lately.

[@stevekrause1556]

I found that when you handle the ground meat too much, the end result will be a very dense and dry meatball.

[@peterbecker4443]

i totaly love this 80s synthesizer-beat starting at 0:13

[@melindar.fischer5106]

I said the same thing to my husband as we were watching the video! The music reminded me of 80s workout/exercise videos 😂.

[@DeanaandPhil]

😂😂😂

[@Basti87b]

Sah schon gut aus, ich mag eure "italienische" Soßen-variante! Vielleicht nehmt ihr statt der Auflaufform das nächste Mal einen Bräter bzw. Schmortopf, damit gelingen solche Gerichte noch besser. Ansonsten vielleicht weniger Semmelbrösel in die Mischung damit das Fleisch nicht zu trocken wird. Mag eure kleinen Koch-shows, gerne mehr davon! Grüße aus dem Werra-Meißner Kreis nebenan :-D

[@thankfulheart4266]

Love your cooking and foodie videos a😋🤙🏼🥬🥒🍅💪🏼🍆🧄🌽🥕🥭💕

[@sylviajustice5013]

I am not an expert cook at all, and don't know about this dish specifically, but I learned a few tricks. Yes probably the meat mixture was too lean. Also I add canned diced tomatoes with the juice to my meatloaf mixture, which helps the moistness. You probably needed more salt, if it had little flavor. As to sauce, there are a few tricks. Add some flour to the heated sauce in pan to thicken it. My secret ingredient is using one or two slices of American cheese as a sauce thickener. You also probably needed to cook the sauce longer to shrink and soften the carrots and such.

[@marenbrekke]

I am the main cook in our house, but my husband is a decent cook, too. It's nice to have a break from making dinner every evening.

[@xeniajenssen5223]

Krautrouladen ist das beste und leckerste das man essen kann oh god YUMMY!! 😋💕

[@ceecay1]

Our family uses rice instead of the bread crumbs, chops the bacon and adds in to the meat mixture, and uses the cabbage water to cook then on the stove. No tomato sauce. They are very juicy and very flavorful. I loved your demonstration. Thank you. 😊

[@kristianakostova7913]

Hi, there! Have you tried with sour cabbage? I'm from Bulgaria and there we prepare them with sour cabbage in the winter. They are very tasty. Also, cook them in a pot. It's much better! 😉👌

[@DanGerRus]

Mmmmm... Sarma!!! Yummy!! 😋

[@sapphirecamui6447]

Same as in Romania! Oh, gosh i want some, now, haha!

[@corpi8784]

Cabbage sarma !

[@pixiefaith89]

My dad taught me to cook, and I'm a good cook that my husband says I do all cooking lol

[@michaelvonfriedrich3924]

Hey Phil and Deana when can I come over for dinner!!!! 😀

[@johncrwarner]

The filling can be made beforehand - it is a flavoured burger mixture and I make my vegan burgers and store them in the fridge or freezer. Krautroulade might work better with a Spitzkohl for the leaves.

[@robinhazen8034]

I loved this! I can't cook at all so watching this is like seeing a miracle performed! I'd love to see more German recipes :)

[@immitable]

Love your 80's background music 😊

[@tellzvision]

It's very interesting to see that many ppl bake them with the sauce. The way my mom made them was baking them by themselves in the oven with a little water and butter in the dish, that way there is moisture inside. The sauce she made as a "Mehlschwitze"....so butter and flour in a pot, and then u slowly add the cabbage water to it so it gets some flavor. Some throw an egg yolk in at that point. Season it with salt and pepper, and pour it over potatoes and rolls once they're done. It gives it a completely different flavor because it's a white sauce. The mondamin would work too instead of the flour because it usually leaves no clumps. Funny that I should watch this video today, since I just bought some cabbage to make exactly this 😅😁

[@DrGlynnWix]

I love Kohlrouladen! I definitely recommend using Maggi in the meat and the sauce, which will help with the meatiness of the filling, and I recommend adding a bit of the tomato sauce into the filling to help it stay moist. EDIT: I always cook mine in a pot on the stove covered with the tomato sauce all the way to the top. I think this helps it stay moist. My grandmother used to make them for us when we were growing up, and she said she'd gotten the recipe from her Polish neighbor. My grandmother's version used rice instead of bread crumbs. Also, she used to trim the hard stem at the base of the cabbage so that they were easier to roll. Also, she used to fold them differently than you did here so that they just stayed close on their own. I don't like dealing with string when I eat, so I try to avoid it when I can. Finally, she didn't add all these vegetables to her sauce. She just had a tomato sauce that she seasoned with salt, pepper, Maggi, and Italian seasonings. Here's a recipe that's pretty similar to my grandmother's, except my grandmother didn't use any sauerkraut or the thickening thing she does with the crisco and she folded them differently, more like a burrito: kzbin.info/www/bejne/q3qyioKgrs6ZnLM

[@davidpflager1180]

Hey you two love your videos I've noticed with both of you how much you share about different foods .and the travel's best of luck

[@mikaelandersson684]

Love Cabbage rolls, they almost spells exactly the same in Swedish as German Kohlrouladen - Kåldolmar. Love you guys btw.

[@BierNot287]

Danke... Diesmal ohne Werbung. Schön. Freut mich sehr. Gibt's auch wieder Daumen hoch. 😁😁👍 Macht weiter so

[@joniheinrich8328]

Yummy! 😋 My Grandma would make these all the time.

[@irenee3062]

Who cooks it's all about being a couple a team, partners and when it comes to cooking that is definitely the fun is experimenting with flavors there is so much to choose from please cook more anything love to see people cooking at home not relying on drive trough take away.

[@cptjfk]

That looks good! Finally someone who likes greens in the mashed potatoes. But (there's always a but) here's a little suggestion: Pan-fry the cabbage rolls before placing them in the oven. It will give the dish the typical "cabbage roll" taste. Use the same pan to brown the veggies for the sauce. Cut them much smaller, let them dry a bit before frying. Same for the cabbage soup you mentioned. If you place some of your ingredients (not everything!) in a pan and brown it a bit - or much, until almost too dark - it will really enhance the flavour. ## And yes, I'm the cook in our family... that may be the biggest reason why my wife married me :D

[@jabba6552]

Phil: 'It's never to much Knoblauch' Me: YESSSS! There's an other type of Kohlrouladen made of savoy cabbage and mainly filled with diced bacon and more chopped savoy cabbage - try it!

[@DeanaandPhil]

😍😍😍

[@pinkythechihuahua3156]

DA BEARZ!!!! American football team. His thumbnail. Chicago Bears.

[@jabba6552]

@@pinkythechihuahua3156 You're almost right. Have a closer look at the thumbnail. It's not Chicago but Cologne Bears (gone but not forgotten)

[@troysims2753]

I put ketchup mixed with brown sugar over top the cabbage rolls and bacon and cover it with stewed tomatoes! I cover it in the oven for an hr and a half then remove foil and cook another 1/2 hr uncovered!

[@SubBoxLover]

Watching your Leipzig video made me want to make Krautrouladen as well! I haven't gotten around to actually doing it yet though lol. I bought a cookbook a while back "German Meals at Oma's" that has a recipe for them in it, so I'll probably try that recipe. It's a really cool cookbook, because it has popular german recipes from each region.

[@UlieWalksWithTheKing]

I bake mine but I use veggie stock, tomato paste and corn starch for thickening. I don't use strings. They are amazing. Cut back on paprika and chop the leftover cabbage and mix it into the meat. Su l er juicy results. And mashed potatoes on the side is a must.

[@pinkythechihuahua3156]

I've been making these for years. Get a combo of beef and pork. I add the egg but I use par boiled rice, but drain the water off. The meat should be looser than what you made. Onions, celery, garlic and you can loosen the meat up by adding a bit of milk. As for the cabbage. I love it so I want more than just as a meat holder. I cut my cabbage up and add it to the dish I'm going to cook it in. I basically have meat balls with cabbage tucked in between the meatballs. I use a can of tomato soup for the sauce. I add celery salt, and whistashir (sp?). Mix it up and pour it over the cabbage rolls. You don't have to heat it up first. Its on the sweeter side because the soup has sugar in it. My kids LOVE these and they are all adults, so I've been making them forever. You can also make these in a crockpot.

[@erikschleicher9624]

Ich hab den ersten Kommentar wuhu! Macht weiter so! ihr seid total sympathisch!

[@VengefulChip]

Does anyone know the title for the first song that was used as background music? Gotta love that retro sounds with the Linn drums, and retro synths 😁

[@jordan390a]

Use rice as your binder and canned diced tomatoes....You can use toothpicks to keep them closed...cover them with the canned tomatoes which the rice will absorb and keep the filling moist while baking...I lay bacon over the top ....Serve with sour cream....!

[@tubekulose]

To make the meat mixture fluffy and moist you have to cut buns from some days ago in little pieces, soak them in a bowl of water or milk right before you start cooking, then squeeze them and blend them in. Bread crumbs are rather counter-productive. Also a too "brutal" mixing method can lead to a bad result (The meat will become felted). Just gently blend in all of your ingredients by stiring them together. Don't knead the mixture as it was a dough! 🙂👍

[@Driftjp]

Im a guy and a cook as well but my girl likes to cook and experiment in the kitchen as much as me and we basically share the cooking experience 50:50

[@lisao7600]

We make cabbage rolls a lot in my family. We mix rice in the meat mixture though, and bake them in a stewed tomatoes type sauce. Yummy. We don't use bacon, but I bet that was so good. I've always used a toothpick to hold the cabbage closed. I kind of weave it through once, and it holds. Now I'm hungry for stuffed cabbage. It's funny you said it smells Italian. My grandfather is Italian, and that's the side of the family I learned to cook it from. 😁

[@rureal7742]

My mom was a great cook. My husband is a real good cook though we took turns cooking depending on whose job was more demanding. Will try to make those - thank you for the food network.

[@BearStar1]

My Step-Mom who was 1/2 German made Cabbage Rolls and poured Tomato Sauce mixed with Tomato Paste over the tops of the Cabbage Rolls after placing the Cabbage Rolls in the glass casserole dish prior to baking .

[@charlesh7021]

Did you guys ever make the beef ones you talked about in the end of video?

[@ToniosPlaylist]

Awesome video!! :D

[@Miximixos]

When i eat "Kohlrouladen" i always have two cups of "Sauerrahm" beside me! ;) Your meal look very tasty!

[@gigglemonster2013]

"Yeah, that's normal" I died lmao!!!!!

[@philsaunter1956]

Probiert mal Königsberger Klopse. Auch ein Klassiker und ein bisschen einfacher.

[@randyhoran8244]

Great job looks good y'all

[@Steve24071979]

These 80s pop music is so great!

[@brambleberry7814]

The same tomato paste cap with the pointy thing is on my Garnier hair color 😁

[@richardjohnson4365]

I've made Golumpki, Polish rolled cabbage. You roll the filling like a burrito, partial roll, fold in ends, and finish rolling cabbage. Put in greased pan, with sauce, open side down. Then cover with sauce and bake..... I'm gonna make kohlroladin your way next time.

[@JurasPriest]

Cabbage rolls turn out best in a "Römertopf". ;-)

[@traceypotter7669]

Make bubble and squeak. Sliced cooked cabbage, crush, don't mash, boiled potatoes. Salt and pepper, and fry in a pan with butter. Make sure you get it browned before stirring so you get some yummy crunchy bits too.

[@markuswalsh3122]

you started out really well ... blanching etc. My suggestion is to stack the rouladen tightly in a dutch oven and cook them on the stovetop rather than in the oven. Pre-prepare the sauce and stick blend it, until you get something that looks like spagh sauce. Then cook everything together for 45-60 min at gas mark 3-4. You can always add a little white wine or light stock when things get too sticky. This is one of my favorite meals :)

[@patrickw123]

The bread crumbs dried up the juiciness but it still looked very good! My Polish grandmother made this all the time.

[@danielholm9584]

Probiert mal Wirsing-Kohlrouladen, die sind noch n Tick aromatischer als die normalen Kohlrouladen.

[@michellevonjaeger5743]

Tip for getting the core out of the cabbage.. Once you cut around the core turn it over and give the whole thing a good whack on the counter.. When you turn it back over the core should pop out... 😎 plus it a little stress relief lol

[@kevincryan7220]

To save time 1 potato dish and there is no need to use the string. You can sear the cabbage with the bacon in a pan and the bacon will set. Braise the cabbage rolls in a casserole dish with beef stock half way up the roll so it stays moist. Maybe 300' and then turn it high 425' in the end so bacon crisps up. In same pan where you seared bacon cook your veggies in bacon fat (extra if you have it) and make a sauce based on tomato paste and demi glaze or beef stock. Thicken with roux if needed. I am going to make this dish soon with potato dumplings (like you had in Vienna). Bon Appetit

[@bobbyhood101]

My family makes a variation of this with a onion, tomato, bell pepper gravy, a blend of shallots, green and red tomatoes, bell peppers pureed and mixed with a vegetable broth small amout of flour let it simmer while you cook the rolls. Love to cook used to do it with my wife it gives you a stronger marriage, i like to see that you have already discovered this, cheers to you both from Tennessee p.s. to help with the moisture add tomato ketchup to your meat mixture

[@melsax73]

Wir braten die Kohlrouladen auch erst in der Pfanne/Bräter an, dadurch bekommt man auch den Soßenansatz, den man mit Wasser oder Brühe ablöscht, dadurch bekommt man erst den typisch leckeren Kohlrouladengeschmack. Für das Gehackte halb und halb nehmen wir Pfeffer, Salz und Zwiebeln und lieber ein eingeweichtes Brötchen, anstatt Paniermehl. Mit Wirsing finden wir es sogar noch besser. Aber super erster Versuch! 👍👏

[@GermanDaniel]

It's cool that you love the "Sächsische Kohlroulade" 👍

[@corpi8784]

If you use ginger and garlic you have something like Kimchi cabbage rolls

[@Harzer37520]

Preparation cabbage roll ( German Version) Remove the outer leaves from the cabbage, cut out the stalk in a wedge shape. Place cabbage and caraway seeds in a large pot with plenty of salted water, cover, bring to a boil, and simmer over mild heat for about 20 minutes. Add at least 3 quarts of water to the cabbage so it is completely covered when cooked, and there is enough water left for the sauce mixture. Lift cabbage out of water with a slotted spoon and let cool for about 10 minutes. Pour cooking water through a sieve, collect and set aside. Meanwhile, for the filling, soak roll in water until completely soaked. Cut onion into very fine cubes. Squeeze roll well. Knead minced meat with rolls, onions, egg and ground caraway seeds, season with salt and pepper, set aside. Carefully peel 12 large leaves from cabbage, drain on kitchen towel and pat dry with paper towel. Carefully remove adhering caraway seeds. Cut out thick midribs from leaves. Place 2 leaves at a time, slightly overlapping. One leaf should rest with the top edge 2-3 inches wide on the bottom edge of the other leaf so that the stuffing can be easily rolled up in it. Set aside remaining cabbage. Divide mince mixture into 6 portions, place 1 portion in the center of each lower third of cabbage leaves, leaving a little space on each side. Fold cabbage over filling from bottom, then fold sides over filling and roll up leaves from bottom. Tie cabbage rolls crosswise with kitchen twine. Heat 3-4 tbsp oil in a large skillet, brown cabbage roulades in it for 4-5 minutes per side over medium heat. Remove roulades from pan and place in a roasting pan. Deglaze the pan with 500 ml of the cooking water from the cabbage, cook for 2 minutes over a gentle heat and pour into the casserole dish with the roulades. There should be enough liquid in the baking dish so that the roulades do not become dry during cooking. Braise cabbage roulades in preheated oven at 180 degrees (gas 2-3, convection oven 160) for 2-2:30 hours, turning every 30 minutes. For the sauce, cut the remaining cabbage into approx. 3 cm pieces, sauté in 3-4 tbsp. oil until dark brown and season with pepper. Add tomato paste and fry for 2-3 minutes. Fill up with 1.5 l cooking water from the cabbage and let it boil down for about 1 hour at mild to medium heat. (This will yield about 1 l of sauce mixture). Remove cabbage rolls from casserole dish and set aside on a plate. Pour the roast stock from the casserole dish into the sauce mixture. Pour sauce mixture through a sieve into a pot, press through and drain well. Bring sauce to a boil and thicken with starch mixed in a little cold water. Reheat the cabbage rolls in the sauce, then spread on plates and pour 3-4 tablespoons of sauce on top. Serve with parsley potatoes 1 White cabbage (approx. 1.2 kg) 2 tbsp. caraway seeds salt 1 bread roll (stale, approx. 40 g) 1 onion (approx. 90 g) 500 g minced meat (mixed) 1 egg (class M) 1 tsp. caraway seeds (ground) pepper 8 tbsp oil (neutral) 1 tbsp tomato paste 3 Tbsp cornstarch

[@sebw3964]

7:39 I absolutely agree with you😂

[@TTMHEST]

Coole Sache was ihr da gemacht habt. Jedoch werden die Rouladen angebraten und dann dort das Gemüse zu den Rouladen dazu gegeben. Die Röstaromen kommen durchs braten vom Fleisch und Gemüse in einem Gefäß. Das anschließende schmoren bzw Durchgaren findet dann zum Schluss im Ofen statt. Aber schön wenn es euch geschmeckt hat.

[@Rocky712_Livestream]

I never heard about cabbage roll / Krautrouladen despite being living here since birth.

[@ashtonmcdaniel139]

Y'all are so cute! I love your videos, maybe next time Phil could try and make Chicken n' Waffles or Tamales?

[@emjayay]

I'm sorry but the idea of chicken and waffles does not sound good to me. But I'm not a (US) Southerner.

[@bigfunanAmericaninGermany]

hey! THE BACON! lol.... btw I mentioned you guys in my last video.... I figured spread the news about you guys as I dig your channel! have a great Sunday! and I prefer mashed taters. and I think you did a good job! looks great!

[@DeanaandPhil]

Ahh thanks so much! 🤗💜 And totally with you on those mashed taters!! 😍

[@buchertante4708]

My mom sometimes made it with red cabage. The sauce became really dark then. (The sauce turns out the best, when you fry the rolls in a bis pan of pott) Sie called it "Dreckige Kohlroulade" (dirty cabageroll). It Was really good.

[@GoliathAngelus]

In Poland they have almost the same dish. They also have a patato version

[@kimkay1472]

I saw you used a pork/beef mix. If the beef is a really lean type, adding it with the pork makes for a very dry protein. If you want to do the beef/pork split, get beef that is less lean and it should fix some of the "dry" problem. Also, don't use 'canned' bread crumbs. Hand tear some pieces of bread, add bread and egg to meat first, then spices (a good mix of spice is pepper/salt/parsley/cayanne/thyme/paprika) and make sure to not PACK the meat into a tight ball. Lastly, the sauce... use diced veggies, add diced whole tomato (no paste) and a small amount of balsamic vinegar at the end of cooking. Then add that mix over the top of your rolls before heating in oven. Oh yeah, low and slow for the cooking (example, here in America I would cook them on 300 farenheit for about the same amount of time that you cooked them, fifty minutes). Good luck and enjoy.

[@emjayay]

A bit of balsamic vinegar to amp up the acidity of the tomatoes and add flavor is an interesting idea. I've had really cheap and expensive versions. Quite different, but for this kind of cooking if you want to be cheap the cheapest version is OK. Using fresh tomatoes, even with the paste or sauce is a good idea too.

[@einfachBina]

At our household, my b/f and me both are pretty passionate cooks. We both like cooking very much, maybe i do a littlebit more^^ But i think in the past ten years we never made cabbage rolls by ourself. Ok, we made "Wirsingrouladen". That's pretty similar i think. :D Since we stopped eating meat, we're making more "exotic" dishes like indian, chinese, japanese and stuff or italian. We just like to try out new things :) And that's what cooking is about: Trial and error. That's how we're learning :) Oh and some tipps in german: Normalerweise rollt man die Kohlrouladen und brät sie dann in einer tiefen Pfanne oder einem Bräter von allen Seiten scharf an, gießt das Ganze dann mit etwas Flüssigkeit auf und lässt sie bei geschlossenem Deckel eine ganze Weile (ich glaub circa eine Stunde) bei niedriger Temperatur schmoren. Dann werden sie auch nicht trocken.

[@LythaWausW]

"The binding stuff." You guys, I scheiss you not, I made Kohlrouladen my very first time last week! And your faces and exclamations when you first tasted them, that was *exactly* my reaction. I laughed so hard the neighbors heard me, I'm sure, at your disappointed faces. 100% Mittelmaessig. FAD. I used zero bread crumbs so that wasn't it. TWO HOURS, exactly, it's just so much work for something so boring in the end (but like Phil said, the sauce was good!). I think you may have inadvertently inspired me with your Leipzig video, so I watched a Calle Kocht video and did it exactly as he said, and I can promise you I'll never do it again. He had an on-camera "food-gasm" when he tried his Kohlrouladen, and now I'm sure he was faking. The instructions say, "Remove the Strunk (stem) in a KEILFOERMIG shape." That blew my mind (keil?) and then I almost disemboweled myself trying it. Perhaps it needs even more garlic, I don't know, I'll never know. You know what I did? A few days later I made Gefulltepaprika (stuffed red bell peppers) and they are SO much easier and tastier. I was also toying with the idea of Rinderrouladen but where do you get the thin sliced meat? It seems our German lives have synchronized: )

[@lonelywolf8388]

I'm sorry that I can't be more helpful, but at least I know from experience that Kohlrouladen (if done correctly) can taste awesome and are definitely worth the work! I think it's all about the spices and the broth. "Keilförmig" just means the form of a shim or an axe-head, or one of these wooden door stops. Just cut around the stem diagonally towards a point in the center of the cabbage. Doesn't matter though, as long as you get it out. "The binding stuff" is a mixture of potato starch, lactose and malt sugar. Very popular here in Germany, because it makes creating sauces so much easier and it's still just natural ingredients. Deana & Phil used wayyyyy too much liquid, plus they should have puréed their vegetables. I'm also pretty sure that the meat can be roasted in the pan before filling it into the Rouladen to damatically increase flavour - cooking time is decreased then, of course. Authentical German Kohlrouladen video made by real German grandma! She uses the same technique, and believe me, German grandmas know their shit... kzbin.info/www/bejne/ZnbdpaeQaduAZ5I For Rinderrouladen, I think you can buy a whole piece of meat and then cut it into thin slices yourself. As far as I could find out, we use the "Oberschale" part of the cow for Rinderrouladen. (Upper part of No. 6 in this picture: www.fleischexperten.de/images/wordpress/2010/12/rind-12-15.gif)

[@sonkeschluter3654]

i don't know where you are from but in germany you just go to the butcher and say: 4 (or how much you want) rouladen bitte. its a cut they normaly just have there

[@LythaWausW]

@@sonkeschluter3654 I wonder if the Fleischteke at Edeka has it - I'll take a look. We do have a butcher in town but they overcharge and are inept. They screwed up my order of deboned chicken thighs. Apparently they don't know how to do it, I had pieces of bone in every thigh. (I wish I could buy chicken thighs at the grocery store - just the thigh.) But thanks for the info, that's good to know.

[@LythaWausW]

@@lonelywolf8388 Thanks, the Oma video was very helpful - she put Speck in the meat mixture! That's got to really help the flavor. And frying the meat, and then the rolls in a pan until brown seems critical. My attempt, with raw frikadelle balls stuffed into steaming hot leaves is a health code violation, I'm sure *lol* Maybe I will give it another try.

[@anitamcgrath906]

You are correct Deana, as long as it taste good that is all that matters.

[@marieschlatter9245]

They look really good! I've made something like this but don't stuff the cabbage. I us shredded cabbage instead cuz I'm really lazy.

[@emjayay]

In British cooking it's called bubble and squeak, except I don't make it with mashed potatoes so it ends up not so much in a blob but more separate things. Chop up cabbage, sauté it, throw in any kind of other chopped up stuff (traditionally leftovers) you want. Maybe I'll try seasoning with paprika or caraway seeds next time and throw in some kind of tomato sauce (like leftover spaghetti sauce or whatever is around) for a more similar taste to the stuffed cabbage.

[@bearwoody]

Use toothpicks (zahnfleischpickern???) instead of string. It's more fun pulling them out and setting them on your plate than keeping a pair of scissors at the table. Then, you can use the toothpicks after the meal! Also cook the vegetables with a can of chopped tomatoes and add tomato paste to thicken it. I like to use a big can of whole tomatoes with the juice from the can, then squish them into smaller bits with my hands, then add the paste. When you squish the tomatoes by hand and tear them apart, the dish looks more chunky and homemade. And the squishing feels kind of cool as well when it goes between your fingers. (Watch out for squirting!) If you have more sauce you can pour it on your mashed potatoes, like a sort of gravy. Maybe the meat filling was too dry because there wasn't enough fat in the meat. Get a ground meat with more fat, and the rolls might be juicier. I'd prefer to see you try making potato dumplings like I had with the Christmas goose when I visited Koln a couple of winters ago. I have no idea how to make them. Finally, doesn't some version of traditional German cabbage rolls use a slightly sweet and sour sauce? I'd love to know how you make that as well. Maybe the sweet/sour sauce is for the potato dumplings, though. I'm not quite sure.

[@S_Black]

Yeah, much easier with toothpicks. There are also very thin metal skewers for this

[@iliasschulz9625]

Ok, I gotta comment haha. First of never use sauce thickener when the sauce is not cooking haha. Also next time try using Savoy Cabbage (Wirsingkohl) instead I think its more flavorful. Also add some mustard to the meat mix. Brown the cabbage rolls on the pan in butter and when brown on both sides add bacon and get that fried a little, then water to almost cover the rolls and keep it on low for like 40-60mins. The rolls should be cooke now, take out and now add the sauce thickener to the sauce and cook till its nice and saucy. Also add salt and pepper to sauce till it tastes great (you can also add some brown gravy mix instead of thickener). Im from Berlin living in the US making this every now and then, its so good! Also I love you guys! Especially how everything is super authentic!

[@42nazgul]

YES, we have cabbage rolls in Denmark.

[@manxkin]

I love cabbage rolls. Haven't had them in a long time. Time to cook! Thanks for the inspiration. My cabbage rolls usually have some rice mixed with the meat. Then cook the rolls in a tomato based sauce (you can use tomato juice and stock) with sauerkraut and kielbasa. Mashed potatoes on the side are good too. I don't tie mine. Just rolled like giant egg rolls. Thin out your sauce with some low sodium stock. That powdered stuff is too salty. Anyway, good effort and it looks good. Looks like your sauce could have been thinner so your rolls can braise. 👍

[@lesyanikitin2738]

The culinary is a sister to chemistry, in a way. When you combine ingredients certain way, the end result could vary depending on how you do it. I use rice instead of bread crumbs, fresh made tomato juice inside the rolls and also in the sauce. Dont forget about oil and/or butter. Trust me, it will intensify the flavor and will ensure the juiciness. Bacon in this case would be unnecessary plus it's powerful aroma usually blocks other flavors from this great dish. If you cut the big leafs, you would make twice as more layering them up. The sauce is really much more simple than you think. All you need is chicken stock combined with shredded pan roasted vegetables like carrots, onions and some tomato juice. I like adding sour cream as well. If you really want to be a rockstar, fill one or two bell peppers with staffing and see the difference. And last but not least, try cooking your cabbage rolls in a Dutch oven with a lid on covering the rolls to the top. The chemistry here comes from giving enough time for all the ingredients to marry each other and release all the flavors for one to enjoy this wonderful dish. I hope it helps.😉

[@derteeminator9333]

Moin you two, as always an entertaining video. I´m totally on Horst Waldners side. Would have been better to use "traditional" spices like "Kümmel, Lorbeerbläter, Kapern", also i know this dish also as typically prepared in an pot with low temperature and not in the oven. The trick with these "traditional" dishes is that there are mostly less intregents / spices are used than you think to get the taste. More important than what you use is how to prepare the dishes (there are some "tricky" parts on most of the traditional dishes which you heve to know, for excample the Mondamin works best when you mix it in a seperate cup with water / some of the sauce before you give it in the pot). If you and Deana want to go deeper in the traditional dishes / cooking in general (as you, for sure, would enjoy as you are both foodies;)) i would strongly recommend to buy some "Landfrauenküche" cooking books. (additional Infos for Phil and other people in Germany interested in traditional dishes, unfortunally these books are rarly to get in other languages than German: Rezeptsammlungen, gibt es für fast jede Region in Deutschland, werden in der Regel von den "Landfrauen" in kleineren Gemeinden etc zusammengetragen (Kulturvereine, Heimatvereine), dort werden neben generellen Eigenarten der entsprechenden regionalen Rezepte (Zubereitungsarten, Gewürze) die klassischen Rezepte so beschrieben das mann die Gerichte gut mit Sachen aus dem Supermarkt nachkochen kann)

[@jan-philippstickan9348]

Ich liiiiiieeeeebeeee Kohl Rouladen 🤤🤤🤤 früher hab ich immer das Hack raus gegessen aber mittlerweile steh ich weit mehr auf den Kohl 😅

[@christinahulskamp284]

I think you should have bought „better“ meat. Maybe meat from a farm or so. And if you bake it in the oven you should but a lid in so it‘s more moisturised. I would rally like to see videos where you cook German food.