Grandma Marianne`s Cabbage Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg white cabbage or savoy cabbage
- 750 g minced meat, mixed or just beef
- 1 egg (s)
- 1 roll, from the day before
- 1 medium onion (s)
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 1 teaspoon caraway seeds
- 3 tablespoon ham, diced raw ham
- Oil or clarified butter for the pan
- 1 liter meat broth or vegetable broth
- Sauce thickener or cornstarch
Print Recipe
Pin Recipe Instructions
- For the meat dough:
- Peel the onion and cut into small cubes. Soak the rolls with a little water. Squeeze out well after a few minutes. Both ingredients together with the minced meat, egg, salt,
- Work the pepper into a smooth dough. If necessary, season with salt and pepper. Then put in a cool place.
- Remove the outer leaves from the cabbage and remove the stalk with a sharp knife - as far as possible.
- Now put the cabbage in a saucepan and pour enough water over it until it is almost covered. Bring to the boil once, then turn off the heat and let it steep for a few more minutes.
- Take out the cabbage and remove the outer leaves as needed. Place the leaves on a kitchen towel. Cut the thick leaf veins flat.
- Repeat this until there are as many leaves as are needed. I take 2 sheets per roulade.
- Place 1 large and a small cabbage leaf on top of each other and roll up about 2 heaped tablespoons of minced meat dough per roulade and roll up into a small package. Seal with a string or toothpick.
- Heat the fat in a pan and brown the diced ham, caraway seeds and cabbage roulade on all sides. Remove the roulades and place in a large saucepan.
- Cut the remaining cabbage into pieces and fry just like the roulades. Top up with the meat stock and add to the cabbage rolls.
- Bring to the boil and then stew on a low flame for about 45 minutes.
- Take out the cabbage rolls, reduce the stock in the pot a little and thicken with cornstarch or a sauce thickener.
- It should be a creamy sauce, now add the roulades and let them steep in the sauce.
- Boiled potatoes go very well with this.
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