Cabbage Rolls Old German Recipes

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

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.

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.

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.

CABBAGE ROLLS

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.