STUFFED RED CABBAGE LEAVES (ROTKOHLROULADEN)

Stuffed Red Cabbage Leaves (rotkohlrouladen) image

Provided by Connie K

Categories Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

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.