Cabbage Rolls German Recipe 455 Recipes

CABBAGE ROLLS-GERMAN RECIPE - (4.5/5)

Steps:

• Prepare cabbage head by removing the stalk. See below*** Cook head in a large pot of boiling, salted water for about 10 minutes until the leaves loosen. Remove leaves. (Use remainder of cabbage for another meal.) Prepare meat mixture by mixing together the beef, pork, eggs, onion, bread crumbs, salt, steak spice and pepper. Put about 1 heaping tbsp meat mixture on end of cabbage leaf. Roll up tightly, tucking in sides. Fasten with a wooden toothpick. In a large saucepan, over high heat, add oil and butter. In batches, carefully brown cabbage rolls on all sides. When all have been browned, return all cabbage rolls to pan and add beef broth so that the liquid almost covers the rolls. Simmer gently for about 1 hour. Carefully remove cabbage rolls unto a platter, removing the toothpicks. Keep rolls warm while you make the gravy. Mix corn starch with a bit of cold water. Add as much as needed to the liquid in the saucepan until it is the desired consistency. Season with salt and pepper if needed. Serve cabbage rolls with potatoes (boiled or mashed) and a green salad on the side. *** the process of removing the leaves from the raw cabbage head. Put the cabbage head into a large pot of water and fill with water until the cabbage is submerged. This helps you estimate how much water to use so that the boiling water won't spill over once you add the cabbage. Remove cabbage and put water on to boil. Meanwhile carefully cut out the center core of the cabbage so that the leaves will loosen easily once boiled. Carefully put the cabbage into the water and let boil gently for about 10 minutes. You should be able to loosen the leaves, one after the other and remove from the pot. Set leaves aside until you have removed as many leaves as you need.

STUFFED CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
• Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

GERMAN CABBAGE ROLLS (KOHLROULADEN)

Steps:

• Remove core from cabbage.
• In deep pot or bowl, place cabbage and pour boiling water directly into hollow of core, then cover completely with boiling water.
• Let stand a few minutes until leaves are supple.
• Drain, then separate leaves carefully.
• Trim hard rib at bottom of each leaf.
• Set leaves aside.
• Line bottom of 12 cup casserole with cabbage trimmings and any torn or tiny leaves.
• In saucepan, combine rice, stock and salt.
• Bring to boil and cook for 1 minute.
• Cover and remove from heat; let stand for 20 to 30 minutes or until liquid is absorbed.
• In skillet, heat butter.
• Saute onion until tender but not brown, about 4 minutes.
• Add beef and cook, stirring occasionally, until meat is lightly browned.
• Stir into rice and let stand until cool.
• Stir in egg.
• Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up, tucking in ends.
• In casserole, arrange rolls in layers, seasoning each layer with pepper.
• In saucepan, combine remaining ingredients.
• Bring to boil, stir well and pour over cabbage rolls.
• Cover and bake in 350 F.
• (180 C) oven for 2 hours or until tender.
• (If rolls seem too dry, add a little hot water to casserole during baking.) Makes about 24 cabbage rolls.
• Canadian Living Cooks.

GRANDMA'S GERMAN CABBAGE ROLLS

Steps:

• Core the cabbage and put in a large microwave-proof bowl. Add 1/3 cup water and cover with plastic wrap. Microwave on high for 20 minutes, remove soft leaves and continue microwaving until all the usable leaves are soft. Stack the leaves as you remove them and cover.
• Mix the filling ingredients in a separate bowl and get your large casserole dish out. (You may need another small casserole dish).
• Place filling near the base of each cabbage leaf and roll up, placing seam side down in the casserole. Crowd the rolls as much as possible. Continue until you are out of filling.
• Spoon the tomato soup over the rolls evenly.
• Bake at 300-325 degrees for at least 2 hours, covering when they start to brown.
• I've guessed at the serving sizes since Grandma didn't tell me! And cabbage rolls do take a long time but are worth it all.

CABBAGE ROLLS (OLD GERMAN RECIPE)

Steps:

• 1. Season the hamburger well with salt, pepper and add the egg.
• 2. Mix well.
• 3. Mix in rice.
• 4. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion.
• 5. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.
• 6. Wash the cabbage leaves and boil until tender.
• 7. Put 2 tablespoons of meat mixture in each leaf and roll tightly.
• 8. Secure each roll with a toothpick.
• 9. Place in a saucepan and pour sauce over rolls.
• 10. Cover pan tightly and cook slowly for 3 hours.
• 11. Serve very hot.

GERMAN CABBAGE ROLLS

Steps:

• Prep - cook the rice until half done. Set aside to cool.
• Sour cabbage is just that, sour. Very tangy, soaking the head in cold water will tone down tang. Separating the leaves and soaking the leaves will mellow the taste even more.
• Allow all meat come to room temperature. Or at least till the chill is off.
• Mince onion, garlic and bacon. Keep these separate and divide the garlic in half.
• In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired.
• Gently mix vegetable and spices with meat.
• To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll.
• Place rolls in a roaster or dutch oven. Add the tomatoey stuff and enough water to just cover the rolls.
• While the rolls can be cooked at 350f for a couple of hours and turn out quite edible, cooking at 250f for 5-6 hours will produce a mellower flavour and more tender cabbage and is recommended.