Stuffed Red Cabbage Leaves (rotkohlrouladen) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From 'Best of German Cooking'. Times are estimates. Ingredients:
1 small red cabbage |
2 tablespoons margarine |
2 onions, finely chopped |
1 cup dry breadcrumbs |
1/2 lb ground pork |
1/2 lb ground beef |
1 egg |
salt and pepper |
3 tablespoons cooking fat or 3 tablespoons vegetable shortening |
1/4 lb mushroom, if desired |
3 -4 tablespoons all-purpose flour |
2 cups meat stock |
1/3 cup half-and-half |
Directions:
1. Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water.
2. After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed.
3. Melt margarine in a small skillet; add half the onion; saute until transparent.
4. In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
5. Divide stuffing into 8 portions.
6. Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other.
7. Spread one portion of stuffing over surface, stopping well short of edges.
8. Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing.
9. Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently.
10. Add remaining onion and mushrooms, if desired.
11. Dissolve flour in stock; add to skillet.
12. Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend.
13. Place on a warm serving dish; spoon sauce over cabbage rolls.
14. Serve with creamed potatoes and a salad.
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