Stuffed Red Cabbage Leaves (rotkohlrouladen)

Submitted by Connie K

"From 'Best of German Cooking'. Posted in response to a requst. Times are estimates."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 8

ingredients

• 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

directions

1. Clean cabbage, removing the main stem; Plunge cabbage in a large saucepan of boiling salted water.
2. After 4 or 5 minutes, carefully remove outer leaves; Repeat 2 or 3 times or until all leaves have been removed.
3. Melt margarine in a small skillet; add half the onion; saute until transparent.
4. In a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
5. Divide stuffing into 8 portions.
6. Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; Place leaves one inside the other.
7. Spread one portion of stuffing over surface, stopping well short of edges.
8. Roll leaves up neatly into a little package; Repeat with remaining leaves and stuffing.
9. Heat fat or shortening in a large skillet; Add cabbage rolls; saute gently.
10. Add remaining onion and mushrooms, if desired.
11. Dissolve flour in stock; add to skillet.
12. Cover and cook gently over low heat 40 minutes, stirring occasionally; Season with salt and pepper; Add half and half; stir to blend.
13. Place on a warm serving dish; spoon sauce over cabbage rolls.
14. Serve with creamed potatoes and a salad.

Reviews

[Mysterygirl]

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.