Prep 25 mins
Cook 40 mins
From 'Best of German Cooking'. Posted in response to a requst. Times are estimates.
- 1 small red cabbage
- 2 tablespoons margarine
- 2 onions, finely chopped
- 1 cup dry breadcrumbs
- 1⁄2 lb ground pork
- 1⁄2 lb ground beef
- 1 egg
- salt and pepper
- 3 tablespoons cooking fat or 3 tablespoons vegetable shortening
- 1⁄4 lb mushroom, if desired
- 3 -4 tablespoons all-purpose flour
- 2 cups meat stock
- 1⁄3 cup half-and-half
- Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water.
- After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed.
- Melt margarine in a small skillet; add half the onion; saute until transparent.
- In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
- Divide stuffing into 8 portions.
- Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other.
- Spread one portion of stuffing over surface, stopping well short of edges.
- Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing.
- Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently.
- Add remaining onion and mushrooms, if desired.
- Dissolve flour in stock; add to skillet.
- Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend.
- Place on a warm serving dish; spoon sauce over cabbage rolls.
- Serve with creamed potatoes and a salad.
I wanted a nice German dish to serve this weekend so I chose this one. It got mixed reviews. Personally, I feel it needs more seasoning, however others liked it. I think that it depends pretty heavily on the seasoning of the broth you use. Next time I would use sausage instead of pork and a stronger flavored broth.