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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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German Cabbage Rolls
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Difficulty Level: Medium
Recipe Id: GER108

German Cabbage Rolls

Sauce:

  • 1 28 oz can tomatoes
  • 1 8 oz can tomato sauce
  • 3 tablespoon brown sugar
  • 3 tablespoon lemon juice
  • 1 small onion; chopped
  • 1 bay leaf
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon all spice
  • 1/2 teaspoon pepper
  • 1 cup water
  • 1/4 cup chopped parsley (fresh)

Rolls:

  • 16 cabbage leaves
  • 2 lb ground beef
  • 1 cup cooked white rice
  • 1 large onion, chopped fine
  • 1/2 cup chopped parsley
  • 1 teaspoon sage
  • salt and pepper to taste
  • 12-14 crushed gingersnaps

  1. Mix sauce ingredients in saucepan and simmer 30 min.
  2. Blanch large head of cabbage in boiling water for 3 min. Peel off 16 leaves. (May have to dip in water again to get all leaves off).
  3. Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Cut into 16 portions(like cutting pie).
  4. Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff to fold.
  5. Place seam side down in pan.
  6. Pour sauce over all. Top with crushed gingersnap crumbs. 
  7. Bake covered at 350 for 1 hour. Take cover off after first half hour.

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