German stuffed cabbage rolls recipe (krautwickel) is so full of flavor. This delicious dinner is a perfect home cooking recipe. Video techniques included!
Provided by @MakeItYours
Number Of Ingredients 22
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.
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