Krautwickel German Stuffed Cabbage Leaves Food

GERMAN CABBAGE ROLLS (KRAUTWICKEL)

Steps:

• MAKE THE MEAT FILLING:
• Saute chopped Onion in bacon grease over medium heat until glossy and transparent,
• Soak the bread in enough water to thoroughly wet it and make it soggy and waterlogged. Then squeeze out the excess water and set aside.
• In a large bowl set the meat, maggi sauce, eggs, cooked onion, and soaked bread crumbs.
• Pour all the dry meat filling ingredients over the meat and mix by hand like a meatloaf.
• TEST THE FLAVOR:
• Pan fry a small bit of meat until done to test for flavor. If you need to adjust the seasonings do it now and mix again by hand.
• Set a large pot on the stove 2/3 Full of water. Bring to boiling while shaping the meat rolls.
• Shape into 3 x 2 inch sausage shapes. Set Aside. You should get about 18 to 20 meat rolls.
• COOK CABBAGE LEAVES:
• Set the cabbage into the boiling water and as the leaves soften and get tender.
• GENTLY pull the leaves off with tongs one at a time as the cabbage cooks.
• USE ONLY THE BIG LEAVES. (you may need two heads of cabbage to keep the leaf size large.)
• Lay the leaves on a large paper towel to drain.
• Soften the large tough vein of the leaves with a meat mallet so the leafs will roll.
• FOLD THE CABBAGE ROLLS:
• Lay the leaf out on a large flat surface like a table or cutting board.
• Set a meat roll INTO THE CENTER of the leaf.
• Fold the cabbage leaf up from the bottom to cover the meat roll.
• Bring each side of the leaf up and over the meat.
• Now roll the cabbage roll up to the top of the cabbage leaf.
• Repeat for all leaves until the meat rolls are used.
• TIE THE CABBAGE ROLLS
• Using Kitchen Twine tie the rolls up and knot them on each end (per Video).
• This is all done with one continuous piece of twine as shown so the rolls can be evenly browned without falling apart. So make sure they are well secured.
• BROWN THE CABBAGE ROLLS:
• Set your frying pan on medium heat
• Add 2 Tablespoons of Peanut oil (or your favorite high heat safe oil).
• Brown the cabbage rolls on ALL sides for best flavor.
• Simmer the cabbage rolls 40 minutes with 4 cups of beef broth and 4 cups of water.
• MAKE THE GRAVY:
• Remove cabbage rolls to serving platter or large casserole dish leave the broth in the pan.
• Whisk together the dry ingredients and add water to make a loose paste.
• Pour into the beef broth and whisk over medium high heat until boiling.
• Boil while whisking two minutes or until thick as you like.
• SERVE:
• Cut the strings and remove from the cabbage rolls.
• Pour 2 cups of the gravy over the cabbage rolls.
• Pour the remaining gravy into a gravy server and serve on the side.

STUFFED CABBAGE LEAVES (KAALDOLMER)

Steps:

• Cut the core from a large cabbage and cook in salted water for 15 minutes. Drain, cool slightly, and remove 24 large outer leaves.
• Simmer 2 tbsp rice in 2 cups milk for 40 minutes. Cool.
• Mix 1/2 lb ground pork, 1/2 lb ground veal or sirloin, and 1 tsp salt. Gradually beat in 5 eggwhites, one at a time, beating vigorously after each addition. Slowly add the rice mixture to make a smooth creamy filling. Stir in 1/4 tsp ground white pepper and 1 medium onion, minced.
• Preheat the oven to 375 degrees.
• Cut the heavy thick part of the stalks from the cabbage leaves. Take one leaf at a time and overlap slightly to close up the opening left by removing the stalk. Put a tablespoon of the meat filling on each leaf. Roll leaf over once, turn sides over filling, then roll to the end of leaf, completely enclosing the filling.
• Arrange the rolls in a buttered baking pan (9x12 1/2 inches). Add 1 10 1/2 oz can of beef consomme and spread each roll with 1/2 tsp molasses. Bake in the moderately hot oven for 30 minutes. Turn each roll and bake for 30 minutes longer.
• Arrange the cabbage rolls side by side in a warm serving casserole.
• For the sauce:.
• Stir into liquid remaining in pan: 1/2 tsp cornstarch mixed with 1 tbsp water. Cook over direct heat, stirring, for 2 minutes. Pour the sauce over the cabbage rolls.

SARMA, STUFFED CABBAGE LEAVES FROM DALMATIA

Steps:

• Remove any wilted or bruised leaves from the cabbage and cut out the center core.
• Pour boiling water over the cabbages to soften.
• Meanwhile, in the oil, sauté the bacon and onion until the bacon is cooked.
• Add minced garlic.
• Beat the egg and add the salt, pepper, paprika, Worcestershire sauce, ground beef, pork or ham and half the tomatoes.
• Add the bacon mixture and rice and combine thoroughly.
• Separate the cabbage leaves and drain.
• Place a heaping tablespoon of stuffing at the core end of each cabbage leaf and roll up carefully, tucking in the ends.
• Layer the rolls in a Dutch oven or heavy kettle.
• Chop up the small unused leaves and place on top.
• Pour the remaining tomatoes and juice over top and add enough water to cover the rolls.
• Cover and simmer for 2 to 2-1/2 hours.