STUFFED CABBAGE WITH SAUERKRAUT
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.;
CREAMY CREAMED CABBAGE
A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!
Provided by Michele O'Sullivan
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
- In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
- In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
- Bake approximately 30 minutes, until sauce and cheese are bubbly.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g
KRAUTWICKEL: GERMAN STUFFED CABBAGE LEAVES
Krautwickel, stuffed cabbage leaves, is another popular dish in Bavaria. Cabbage leaves filled with a mixture of chopped cabbage, ground meat, eggs, onion and spices and simmered in soup stock.
Provided by Olha7397
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash cabbage and cut out center stem.
- Put about 2 inches of water in a cooking pot and some salt.
- Put cabbage head upright in water, cover and steam.
- As the outer leaves become tender, remove cabbage from pot and peel off the tender leaves.
- Set leaves aside to drain.
- Return cabbage to pot and repeat until all the leaves are removed.
- Make six piles of two to three of the large outside cabbage leaves.
- Finely dice the remaining smaller cabbage leaves from the heart.
- This should give about two cups.
- Finely dice the onion.
- Add the diced cabage leaves, onion, parsley, marjoram, caraway, salt, some pepper and the eggs to the ground meat and mix well.
- Divide the meat mixture into six equal portions.
- Form each of the portions in the shape of a small meat loaf and wrap in the large cabbage leaves.
- Make sure that the meat is completely wrapped with two or three layers of cabbage leaves.
- Tie well with thread.
- Note: (Thin out the thick vein from the cabbage this way it will be easier to roll the leaves.) Melt lard in frying pan and brown, but do not burn, the Krautwickel on all sides.
- Pour fat from frying pan into a roasting pan, add Krautwickel and boiling soup stock.
- Cover.
- Place pan across two burners of the stove and simmer slowly for 1 to 1 1/2 hours.
- This can also be done in the oven, however if cooked in the oven the krautwickel must be basted from time to time.
- Sprinkle lightly with pepper immediately before serving.
- Miller's German Cookbook.
Nutrition Facts : Calories 411.4, Fat 24.6, SaturatedFat 9.5, Cholesterol 164.8, Sodium 743.5, Carbohydrate 14.4, Fiber 5.9, Sugar 7.5, Protein 33.2
GERMAN CABBAGE CASSEROLE RECIPE - (4.6/5)
Provided by carolync
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Brown meat, onion and garlic until meat is no longer pink and onion has turned clear. Drain grease from pan and discard. Add cabbage and cover. Cook until cabbage is clear. Add cheese, caraway seeds and sour cream mixing well. Pour all into greased casserole and top with bread crumbs. Bake 40 min
CREAMED CABBAGE- NORWEGIAN STYLE
I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom.
Provided by Mamas Kitchen Hope
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil cabbage until tender, approximately 30 minutes and drain well.
- Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
- Add cabbage, salt, pepper and nutmeg and stir to mix together.
- Serve.
Nutrition Facts : Calories 115.6, Fat 6.5, SaturatedFat 4, Cholesterol 19.7, Sodium 79.4, Carbohydrate 11.5, Fiber 1.9, Sugar 2.8, Protein 3.9
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