Can be served with mashed or boiled Potatoes. Options: Instead tying the stuffed cabbage with kitchen yarn, it could be squeezed in a clean cotton towel to keep the form. Instead of pan frying, the stuffed cabbage (wrapped in bacon) can be baked in the oven with the broth at 330F for about 45 minutes.
1 pound beef ground and/or pork ground mixed
1 tbsp Salt
1 tbsp Pepper
1 tbsp Paprika
1 tsp Nutmeg
1/2 onion, minced
Juice of a half Lemon (incl. zest)
1 tbsp Sour cream
Mix all above ingredients with clean hands or spatula:
1 whole cabbage
2 tbsp Olive oil
3 cups Beef Broth
2 tbsp tomato puree
1 Beef cube
Red wine (optional)
Bring a big pot of water to boil, turn on medium.
Add the whole cabbage to the hot water and cook a couple minutes, remove and rinse with ice cold water. Leaves should easily come off.
Mix the ground beef with the first 9 ingredients.
Take two or more leaves, lay the meat mixture on top, roll it and tie with kitchen yarn
Heat a pan ion high and add the Krautwickel until they get color an a few brown spots.
Pour in the beef broth, add beef cube and tomato puree, stir and cover.
Cook on low/medium heat for 30 minutes.
If you like it thicker, mix some flour with water and combine with the liquid with a whisk. Bring it to a boil to thicken.
Season gravy with salt and pepper to taste
Add some dry red wine at the end (optional)
Remove and place on a hot serving plate.
Season gravy to taste. I always add a shot of white wine.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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