Prep 20 mins
Cook 30 mins
German Cookery by Hans Karl Adams NOTE: measurements not given for anything but the meat mixture and boiled onion. I can't remember how many this made, but I think 8. 1 lb. of each meat might be way too much. I used turkey instead of beef and it was very tasty.
- white cabbage
- caraway seed
- parsley, chopped
- chives, chopped
- dill, chopped
- 3 tablespoons boiled onions, chopped
- lean bacon
- 1 lb ground pork
- 1 lb minced beef (or turkey)
- 1 beaten egg
- 1 carrot, sliced
- 1 onion, sliced
- 1 garlic clove, sliced
- 1 stalk celery, sliced
- 2 cups meat stock or 2 cups beef broth
- cream cheese
- Remove stem from cabbage leaves and place on a board well sprinkled with salt and caraway seed so that for each roulade, three or four leaves overlap. Sprinkle salt and caraway on top.
- Heap chopped parsley, chives, and dill with 3T of chopped, boiled onion and bacon on top.
- Combine the minced pork and beef or turkey and season with salt, pepper, and nutmeg; then blend with a beaten egg. Shape 5 oz of this mixture into a cigar form and place in the roulade. Close the cabbage leaves.
- Melt lard in a large pan or pot with a flat bottom and scatter sliced carrot, onion, garlic, and celery on the bottom. Lay the roulades on top, packed closely together. Pour meat stock or beef broth over the roulades and place a thin slice of lean bacon on top of each. Cover and simmer for about 30 minutes.
- Take out the roulades and keep them hot. Thicken the sauce a little with cornstarch and stir in some fresh cream cheese. Add more seasoning and cover the roulades with the sauce. Sprinkle the tops with more fresh chopped herbs, including dill, parsley, chives, and borage. Serve with steamed potatoes and a light white wine.