Raisinenkind`s Cabbage Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 head white cabbage
- 1 kg ground beef, mixed or ground beef
- 2 onions)
- 150 g ham, diced or mixed bacon
- 2 egg yolks
- 2 rolls, stale, soaked in water
- 1 liter vegetable stock
- 5 dashes soy sauce
- salt and pepper
- Worcester sauce
Print Recipe
Pin Recipe Instructions
- Put on a large saucepan with water and bring to a boil. Remove the leaves from the stalk as far as possible, add the cabbage to the boiling water and blanch. Gradually peel off the cabbage leaves and soak in ice water. Place on spread tea towels to drain.
- Make a dough from mince, 1 onion, egg yolk and the squeezed out rolls seasoned with salt and pepper.
- Preheat the oven to 200 °.
- Prepare a roasting pan, leave out the bacon in it, dice an onion and steam it until translucent and pour the broth over it.
- Now remove some of the minced dough with your hands, shape a small oval roll and place on a cabbage leaf and shape this into a packet. Fold another cabbage leaf around it as well. Now tie up with a piece of kitchen twine and place the cabbage packet in the roasting pan.
- Do the same with the rest of the minced dough and cabbage leaves.
- Cover with a few dashes of soy sauce and Worcester sauce and let simmer for about 2 hours.
- Turn the cabbage rolls over once in between so that they brown evenly. When the cooking time is over, pour off the stock and make a sauce out of it and serve with boiled potatoes and the roulades.
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