bavarian stuffed cabbage rolls with onion sauce

Categories
None
Yield
6 -8 serving
MeasureIngredient
1 medium Head Cabbage
1½ cup Soy meat; (beef flavor) finely chopped
1 small Onion; diced
Egg
2 slices White bread
⅓ cup Milk
1 cup Rice; (brown or white), cooked
1 pinch Pepper
  Salt to taste; ( approximately 1/3 tsp.)
3 tablespoons Butter or margarine
Big onion; (1 cup diced)
2 tablespoons Flour
2½ cup Cabbage stock
½ teaspoon Caraway seeds
1 pinch Pepper
⅓ teaspoon Salt or to taste
 2 hours to prepare.

FILLING

SAUCE

Cut the core out of the cabbage. Fill a large pot half-full with water and bring to a boil. Put the cabbage with the core-side down into the water.

Boil for a few minutes, then turn head around so core-side is up. Start to carefully remove the outer leaves with a pair of tongs. Try to leave the leaves as whole and undamaged as possible. The stem of the leaves should be soft enough to roll. Remove about 16-18 leaves and set aside on a plate.

Leave the rest of the cabbage simmering for about 20 minutes to get the stock for the sauce.

Filling: Soak the bread in the milk. Combine soy meat, rice, egg, soaked bread, onion, salt and pepper in a blender and mix well to get a thick paste. Spread one cabbage leaf out on the table in front of you with the stem end towards you. Take 1-2 tablespoons of the filling and place it on the stem end. Carefully roll up the cabbage leaf folding in the sides as well. Put seam facing down in a baking dish. Roll up all the cabbage leaves this way and place tightly next to each other in the dish. Set aside.

Sauce: Melt margarine or butter in a heavy saucepan. Add onions and saut=82 until golden brown. Add flour and stir continuously until the flour is roasted and a light brown color. Add the cabbage stock and the spices and bring to a boil. Simmer for a few minutes. The consistency should be thin.

If needed, add more stock. Pour this sauce over the cabbage rolls in the baking dish. Put in a preheated oven at 300=F8F. Bake until the cabbage is tender and golden brown. Serve with parslied potatoes and apple sauce.

Source: Zorba the Buddha Cafe at Posted to MM-Recipes Digest by "Kathleen Weber" <momqat@...> on May 04, 98

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