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Kohlrouladen with Mushroom Sauce
Three German classics: cabbage, mushrooms, and sauerkraut. | Viviana Blihoghe

Kohlrouladen with Mushroom Sauce

Kohlrouladen are cabbage rolls are filled with potatoes. This recipe serves them with a mushroom sauce and homemade sauerkraut.

Kohlroularden, cabbage rolls, is a typical dish in Germany. This recipe reminds me of Sunday nights sitting on the terrace of a rustic restaurant with a big ice cold beer. It’s pure soul kitchen.

Kohlrouladen with Mushroom Sauce

30 mins to prep
40 mins to cook
Yields 2
Vegan

Ingredients

Kohlrouladen

  • 1 package LikeMeat Like Hack  
  • 2 small russet potatoes
  • 4 medium cabbage leaves
  • 3 tablespoons canola oil, divided
  • 1 medium yellow onion, finely chopped
  • 1/3 cup 50 grams all-purpose flour
  • 1 tablespoon 10 grams potato starch
  • 3 tablespoons parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons margarine

Mushroom sauce

  • 2 tablespoons canola oil
  • 2 medium carrots, finely chopped
  • 1 small leek, sliced
  • 2 large stalks celery, finely chopped
  • Salt, to taste
  • 2 tablespoons margarine, divided
  • 3 bay leaves
  • 3-6 juniper berries, optional
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 tablespoon sugar
  • Fresh ground black pepper, to taste
  • 1 tablespoon all-purpose flour
  • 1/2 cup 100 milliliters red wine
  • 1 1/2 cups 350 milliliters vegetable stock
  • 1 tablespoon vegan soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 small yellow onion, finely chopped
  • 5 ounces 150 grams mushrooms, sliced

Ricky’s sauerkraut

  • Half large head 100 grams white cabbage, thinly sliced
  • 1 teaspoon  5 grams sea salt
  • 1 bay leaf
  • 3-4 juniper berries (optional)
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground cumin

Preparation

    KOHLROULADEN

    • 1
      Preheat the oven to 180°C/350°F. Place potatoes on a sheet pan and bake until fork tender, 25-30 minutes. When cool enough to handle, remove skin and pass flesh through potato masher. Set aside.
    • 2
      Fill a large bowl with iced water and set aside. Bring a large pot of salted water to a boil. Drop cabbage leaves into boiling water and cook until tender, but not falling apart, about 2 minutes. Carefully remove cabbage leaves and dunk into prepared ice water to immediately stop cooking.
    • 3
      In a large frying pan over medium heat, add 2 tablespoons oil, onions, and Like Hack. Cook until golden brown, about 4 minutes.
    • 4
      Add mashed potatoes, flour, potato starch, parsley, salt, and black pepper. Stir well to combine.
    • 5
      Place the cabbage leaves between two clean kitchen towels and flatten them with a rolling pin so that the leaves become more elastic.
    • 6
      Divide the Like Hack mixture among the cabbage leaves. Fold sides of cabbage leaves over filling then roll up to enclose. Secure with a toothpick or kitchen twine.
    • 7
      In a large frying pan over medium heat, heat 1 tablespoon oil and margarine. Cook cabbage rolls until golden brown all around.
    • 8
      Serve with sauerkraut and garnish with mushroom sauce.

    MUSHROOM SAUCE

    • 1
      In a medium pot over high heat, add oil, carrots, leeks, and celery. Cook until tender, about 5 minutes. Lower heat to medium heat and add a pinch of salt. Continue to cook for 3-4 minutes.
    • 2
      In a medium pot over high heat, add oil, carrots, leeks, and celery. Cook until tender, about 5 minutes. Lower heat to medium heat and add a pinch of salt. Continue to cook for 3-4 minutes.
    • 3
      Add flour and stir continuously to coat the vegetables and avoid sticking to the bottom of pot, about 2 minutes.
    • 4
      Add red wine while stirring and scraping the bottom of pot.
    • 5
      Stir in vegetable stock, soy sauce, vinegar, and mustard. Lower heat to simmer for 20 minutes, stirring occasionally, without covering pot with lid.
    • 6
      Carefully strain mixture through a fine sieve. Set aside.
    • 7
      In a large frying pan over medium high heat, add 1 tablespoon margarine, onions, and mushrooms. Cook until golden brown.
    • 8
      Pour strained mixture in and allow the sauce to reduce for a few minutes until the desired consistency is reached.
    • 9
      Season with salt and black pepper to taste.

    RICKY’S SAUERKRAUT

    • 1
      Clean the jar by carefully dunking it in a pot of boiling water. Cool.
    • 2
      In a large bowl, add cabbage, salt, bay leaf, juniper berries, black pepper, and cumin. Massage with hands until cabbage releases some water.
    • 3
      Transfer cabbage into jar and press down firmly. There should be as little air as possible in the jar. Cover cabbage with released water. Clean the rim and outside of the jar with a cloth and seal tightly.
    • 4
      Place jar in a large bowl or on a sheet pan wrapped with a kitchen towel to absorb any leaked liquids.
    • 5
      Allow jar to sit at room temperature for one week. If bubbles start to rise, the fermentation process has begun. It is ready when no more bubbles form. After 3-4 days, the sauerkraut is ready to eat. Transfer jar into a cool dark place for up to one year. It will continue to ripen and change flavors as it sits.

Chef's Notes

Start by cooking the potatoes. While potatoes are cooking, make the mushroom sauce, which is cooked in two parts: 1) Vegetables are cooked in wine and vegetable stock and then strained.  2) Onions and mushrooms are cooked. Both are then combined to complete the sauce. The first part can be made ahead while the second part should be done right before serving. 

Feel free to use store-bought mushroom sauce or sauerkraut in a cinch.