Krautwickel German Stuffed Cabbage Leaves Recipes

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KRAUTWICKEL: GERMAN STUFFED CABBAGE LEAVES



Krautwickel: German Stuffed Cabbage Leaves image

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

2 lbs ground beef
1 large white cabbage, about 10 inches in diameter
2 eggs
1 medium onion
1 1/2 teaspoons finely chopped parsley
1 teaspoon ground marjoram (not powdered)
2 teaspoons caraway seeds
1 1/2 teaspoons salt
pepper
lard
2 -3 cups soup stock

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

SARMA, STUFFED CABBAGE LEAVES FROM DALMATIA



Sarma, Stuffed Cabbage Leaves from Dalmatia image

This is from Saveurs de Croatie and is highly recommended by my dear friend in Serbia who says "We always want to take big pot home" when her mother in law makes it and invites the family.

Provided by Annacia

Categories     Pork

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 pickled cabbage (you may also use kale for wraping)
2 tablespoons oil
60 ml smoked bacon, in small pieces (1/4 cup)
1 onion, minced
1 head garlic, mince the cloves
450 g ground beef (1 lb)
450 g ground pork (or ham,1 lb)
450 g diced tomatoes (1 lb, not drained)
250 ml uncooked rice (1 cup)
2 teaspoons paprika
1 egg
salt and pepper, to taste

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.

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Top Asked Questions

How do you cook cabbage rolls in Germany?
These Traditional German Cabbage Rolls are called Kohlrouladen or Krautwickel in Germany. Using a sharp knife, remove the bottom core of the cabbage. Place the cabbage in a large saucepan of boiling water and cook for 2–3 minutes. The leaves will loosen. When done, place the cabbage in a colander and rinse with cold water.
How to make German Krautwickerl?
Impress your friends and family with a favourite German Krautwickerl recipe. First blanch the head of cabbage in boiling salted water. Before blanching remove the hard cabbage trunk. Blanch for 3-4 minutes. While in the water carefully remove 4 cabbage leaves. Drain them on kitchen paper.
What is stuffed cabbage called in German?
Today stuffed cabbage is one of the national dishes of many European countries. How are Cabbage Rolls called in German? Cabbage rolls are called “Krautwickel” or “Kohlrouladen”. How to pronounce “Krautwickel” and “Kohlrouladen” in German?
What to do with cabbage when you move to Germany?
Something I hadn’t done with cabbage until I moved to Germany was to fold the leaves into parcels and stuff them with meat and/or vegetables. Kohlrouladen (cabbage roulades) are a classic German winter dish, the leaves blanched before being wrapped snugly round a mixture of ground beef and herbs.

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