Stuffed cabbage

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    Ingredients for 4 servings:

    1 midsize head of cabbage
    400 g turkey breast, minced
    1/2 teasp. ground caraway
    1 midsize onion
    1/2 teasp. salt
    1/2 teasp. pepper
    1 egg yolk

    Click here to get more info about stuffed cabbage a german traditional recipe.

    enough butcher’s string
    4 tbsp. flour

    Preparation for 4 servings:

    Cabbage:
    1. Cut off the outer leaves of the cabbage. Stick a fork into the stem of the cabbage and place it in a pot with boiling water until the leaves become flexible ( Keep the water for the gravy).


    2. Now place the cabbage in another pot with iced water if you like to keep the green colour of the leaves.

    Stuffing
    3. Mix the minced meat with fine diced onion, salt, pepper, egg yolk and caraway.

    4. Place some of the mixture with a spoon on each cabbage leaf. The stuffing may be enough for about 10 roulades and there will be some of the cabbage left.


    5. Tie each leaf with butcher’s string.

    6. Rest of the procedure: (Attention!: Making a roux may cause trouble.)
    Take a big roasting tin and sear the roulades with some oil until they have browned enough. Now take out the roulades to make a roux. Add some more oil or butter and then add the flour. Let the flour take a little bit coulour and then add some of the boiling water you kept while you mix constantly. When the mash becomes more compact once more add water again. Keep on adding water turn by turn until your gravy has the right consistence.

    7. Replace the roulades in the pan with the gravy and let them simmer  for another 45 minutes.


    Can be served with:
    boiled potatoes
    boiled peas and carrots

     

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