Bavarian stuffed cabbage rolls with onion sauce
6 -8 serving
Quantity | Ingredient | |
---|---|---|
1 | medium | Head Cabbage |
1½ | cup | Soy meat; (beef flavor) finely chopped |
1 | small | Onion; diced |
1 | 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 |
1 | 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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