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.

CLASSIC CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.

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.