Stuffed Red Cabbage Leaves (rotkohlrouladen)

Recipe by Connie K
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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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