German Cabbage Rolls Kohlrouladen Traditional Food

GERMAN CABBAGE ROLLS (KOHLROULADEN) - TRADITIONAL

Steps:

• Cabbage alert! One important thing upfront in case you are cooking cabbage the first time: It smells, and nobody likes that smell as good as the result may taste! If you don't have the privilege of a complete outdoor or basement kitchen, you want to make sure that the doors of all bedrooms are closed, all other doors and windows are open, the vent is on highest speed and you store the pot with the leftovers in the oven or the garage, Tools and Dishes A big bowl to prepare the dough for the rolls A large pot (larger than the cabbage) to blanche the cabbage A large frying pan A large pot (ideally turkey roaster size), ideally Enameled Cast Iron Dutch Oven, rather avoid stainless steel A medium pot for the chicken broth Cooking twine for the rolls A large slotted spoon for the cabbage Two large plates or cutting boards (for the cabbage and rolling the rolls) A sharp small kitchen knife (for onions and bacon) A big kitchen knife for cutting the the cabbage A blender A meat thermometer Measuring cups and spoons Preparation of the rolls Preparation of the cabbage leafs Put the cabbage in a large pot full of water so that the cabbage is covered Heat the water until it broils Let it simmer for 15 minutes (you can start now the preparation of the dough rolls) Take 6 large leaves; they should be easily removable from the cabbage Store the rest of the cabbage on a cutting board Preparation of the dough for the rolls Mix ground meat, eggs, onion cubes, bread crumbs, salt, pepper, paprika, mustard in the bowl Stir and mix it until it forms one homogeneous dough Form six rolls out of the dough adjusted in size to the width of a leave minus the room you need to fold the leave around Preparation of the rolls Distribute the caraway seed on the inner side of the leaf; the caraway seed does not only add flavor, it makes the cabbage more digestible Roll the leaf around the the dough rolls so that the sides are covered Tie the rolls with the cooking twine Preparation of the sauce - Chop the remaining cabbage in small pieces - Chop the bacon in small pieces - Mix the flour in the blender with water to produce sauce thickener Cooking Heat the butter and bacon in the large sauce pot until the butter melts, and reduce the heat accordingly to low to medium Add salt and pepper Add the chopped cabbage Let it simmer, constantly stirring, for 15 minutes Heat the chicken broth in a separate pot, until it broils Heat the butter in the frying pan until it melts (avoid that it is getting dark), and adjust the heat accordingly to low to medium Add the broiling chicken broth Add the syrup Keep stirring everything Add the flour sauce thickener Make sure that the sauce does not broil, and keep it simmering with a closed lid on low to medium heat so that not much steam evaporates Slowly fry the rolls in the pan from both sides, avoid that it burns Place the rolls in the sauce Turn the rolls after 45 minutes in case they are not fully covered by sauce Let it simmer with a closed lid for 90 minutes Final preparation Control the inner temperature of the rolls and let it cook until a temperature of 160° F (71° C) is reached to make sure that the ground meat is well done The rolls can be easily reheated in the same sauce and are even tasting better the next day A beer is better pairing than any wine

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.