German Cabbage Rolls (kohlrouladen)

Recipe by Olha7397
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READY IN: 2hrs 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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