German Cabbage Rolls Recipe Krautwickel

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GERMAN CABBAGE ROLLS (KRAUTWICKEL)



German Cabbage Rolls (krautwickel) image

This German cabbage roll recipe is full of meaty flavor and includes its own gravy. This delicious dinner is very versatile and freezer friendly. Perfect home cooking.

Provided by Brigitte Cox

Categories     Main Dishes

Time 1h

Number Of Ingredients 22

20 large green cabbage leaves (1 or 2 Large cabbages) you will have leftover cabbage
Meat Filling Ingredients:
2 lb. Hamburger (may mix 50/50 with moose or pork)
1 1/2 Cups crumbled stale french bread (with enough water to soak it)
4 eggs
1 1/2 tsp. salt
1 1/2 tsp. black pepper
2 tsp. nutmeg
1 tsp. Maggi sauce
1 1/4 white onion-diced fine
1 Cup fresh parsley-dice fine
1 Tablespoon bacon grease (or avocado oil) as needed
2 Tablespoons Peanut oil (or avocado oil) as needed
Gravy Ingredients:
4 Cups Beef Broth
4 Cups water
1/4 Cup Brown Gravy Mix
1 tsp. salt
1 Tsp. pepper
1 tsp. paprika
2 Tablespoon Conrstarch
1 1/2 Tablespoon dijon Mustard

Steps:

  • MAKE THE MEAT FILLING:
  • Saute chopped Onion in bacon grease over medium heat until glossy and transparent,
  • Soak the bread in enough water to thoroughly wet it and make it soggy and waterlogged. Then squeeze out the excess water and set aside.
  • In a large bowl set the meat, maggi sauce, eggs, cooked onion, and soaked bread crumbs.
  • Pour all the dry meat filling ingredients over the meat and mix by hand like a meatloaf.
  • TEST THE FLAVOR:
  • Pan fry a small bit of meat until done to test for flavor. If you need to adjust the seasonings do it now and mix again by hand.
  • Set a large pot on the stove 2/3 Full of water. Bring to boiling while shaping the meat rolls.
  • Shape into 3 x 2 inch sausage shapes. Set Aside. You should get about 18 to 20 meat rolls.
  • COOK CABBAGE LEAVES:
  • Set the cabbage into the boiling water and as the leaves soften and get tender.
  • GENTLY pull the leaves off with tongs one at a time as the cabbage cooks.
  • USE ONLY THE BIG LEAVES. (you may need two heads of cabbage to keep the leaf size large.)
  • Lay the leaves on a large paper towel to drain.
  • Soften the large tough vein of the leaves with a meat mallet so the leafs will roll.
  • FOLD THE CABBAGE ROLLS:
  • Lay the leaf out on a large flat surface like a table or cutting board.
  • Set a meat roll INTO THE CENTER of the leaf.
  • Fold the cabbage leaf up from the bottom to cover the meat roll.
  • Bring each side of the leaf up and over the meat.
  • Now roll the cabbage roll up to the top of the cabbage leaf.
  • Repeat for all leaves until the meat rolls are used.
  • TIE THE CABBAGE ROLLS
  • Using Kitchen Twine tie the rolls up and knot them on each end (per Video).
  • This is all done with one continuous piece of twine as shown so the rolls can be evenly browned without falling apart. So make sure they are well secured.
  • BROWN THE CABBAGE ROLLS:
  • Set your frying pan on medium heat
  • Add 2 Tablespoons of Peanut oil (or your favorite high heat safe oil).
  • Brown the cabbage rolls on ALL sides for best flavor.
  • Simmer the cabbage rolls 40 minutes with 4 cups of beef broth and 4 cups of water.
  • MAKE THE GRAVY:
  • Remove cabbage rolls to serving platter or large casserole dish leave the broth in the pan.
  • Whisk together the dry ingredients and add water to make a loose paste.
  • Pour into the beef broth and whisk over medium high heat until boiling.
  • Boil while whisking two minutes or until thick as you like.
  • SERVE:
  • Cut the strings and remove from the cabbage rolls.
  • Pour 2 cups of the gravy over the cabbage rolls.
  • Pour the remaining gravy into a gravy server and serve on the side.

Nutrition Facts : Calories 431 calories, Carbohydrate 10.1 grams carbohydrates, Fat 35.9 grams fat, Fiber 2.4 grams fiber, Protein 16.4 grams protein, ServingSize 1 cabbage roll with gravy

KRAUTWICKEL: GERMAN STUFFED CABBAGE LEAVES



Krautwickel: German Stuffed Cabbage Leaves image

Krautwickel, stuffed cabbage leaves, is another popular dish in Bavaria. Cabbage leaves filled with a mixture of chopped cabbage, ground meat, eggs, onion and spices and simmered in soup stock.

Provided by Olha7397

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1 large white cabbage, about 10 inches in diameter
2 eggs
1 medium onion
1 1/2 teaspoons finely chopped parsley
1 teaspoon ground marjoram (not powdered)
2 teaspoons caraway seeds
1 1/2 teaspoons salt
pepper
lard
2 -3 cups soup stock

Steps:

  • Wash cabbage and cut out center stem.
  • Put about 2 inches of water in a cooking pot and some salt.
  • Put cabbage head upright in water, cover and steam.
  • As the outer leaves become tender, remove cabbage from pot and peel off the tender leaves.
  • Set leaves aside to drain.
  • Return cabbage to pot and repeat until all the leaves are removed.
  • Make six piles of two to three of the large outside cabbage leaves.
  • Finely dice the remaining smaller cabbage leaves from the heart.
  • This should give about two cups.
  • Finely dice the onion.
  • Add the diced cabage leaves, onion, parsley, marjoram, caraway, salt, some pepper and the eggs to the ground meat and mix well.
  • Divide the meat mixture into six equal portions.
  • Form each of the portions in the shape of a small meat loaf and wrap in the large cabbage leaves.
  • Make sure that the meat is completely wrapped with two or three layers of cabbage leaves.
  • Tie well with thread.
  • Note: (Thin out the thick vein from the cabbage this way it will be easier to roll the leaves.) Melt lard in frying pan and brown, but do not burn, the Krautwickel on all sides.
  • Pour fat from frying pan into a roasting pan, add Krautwickel and boiling soup stock.
  • Cover.
  • Place pan across two burners of the stove and simmer slowly for 1 to 1 1/2 hours.
  • This can also be done in the oven, however if cooked in the oven the krautwickel must be basted from time to time.
  • Sprinkle lightly with pepper immediately before serving.
  • Miller's German Cookbook.

Nutrition Facts : Calories 411.4, Fat 24.6, SaturatedFat 9.5, Cholesterol 164.8, Sodium 743.5, Carbohydrate 14.4, Fiber 5.9, Sugar 7.5, Protein 33.2

GERMAN CABBAGE ROLLS (KOHLROULADEN)



German Cabbage Rolls (kohlrouladen) image

Make and share this German Cabbage Rolls (kohlrouladen) recipe from Food.com.

Provided by Olha7397

Categories     One Dish Meal

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 15

1 large cabbage
1 cup uncooked rice
1 cup beef stock
1/2 teaspoon salt
2 tablespoons butter
1 onion, chopped
1 lb ground beef
1 egg, beaten
pepper
1 (14 ounce) can tomato sauce
1/2 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon salt

Steps:

  • 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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