Stuffed Cabbage (Krautwickel)

 

Best with mashed potatoes

Will take approx. 75 minutes.

Preparation You'll need: A large pot with lid A small pot for mashed potatoes, if you want to do that A bowl A casserole dish A skimmer A small pan
Ingredients (for 2 to 3 persons) 1 head of pointed cabbage - approx. 1.5 to 1.8 kg (White cabbage also works, but there the leaves are more overlapping, with pointed cabbage you can separate the leaves much easier). 250 g minced meat 2 Tbsp breadcrumbs 1 small onion Approx. 750 ml meat stock 20 g butter 1 egg Pepper, salt, nutmeg 1 Tbsp Butaris oder similar frying fat Mashed potatoes
The stuffing with the minced meat Cut off the first 2 leaves of the pointed cabbage and throw them away. Then carefully peel off the next 6 or 8 leaves (depending on how well you can peel them off) and blanch in salted water, you can also take several at a time. Carefully remove from the pot with a skimmer (on the one hand they are hot, of course, and on the other hand the leaves tear easily). Dice 1 small onion and sauté 1 Tbsp. butaris. Put the ingredients in a large bowl: 250 g minced meat, 1 egg, 2 Tbsp breadcrumbs and the sautéed onion. Mix everything well and season with plenty of salt (½ tsp), as well as pepper and nutmeg.
The stuffed cabbage Divide the filling into 6 or 8 parts (see leaves ;-). Cut off as much of the hard stalk as possible from the cabbage leaves. Place some of the filling in the centre of each leaf, then fold the sides of the leaf over and roll up. You can now fry the cabbage rolls briefly in butter in a pan to brown them. But since they can easily rise, I do it this way for simplicity's sake: I put the cabbage rolls in a casserole and set the oven to grill. As soon as the grill snake starts to glow, I put the casserole in the oven and watch the whole thing. As soon as the cabbage rolls turn brown/black on top, I take them out again. You could also turn them over and grill the other side, but I don't usually do that :-). Place in the greased large pot, add 20 g butter flakes on top and pour in enough meat stock so that they are not completely covered. Then cover and simmer gently for about 20 minutes.