Krautrouladen (Stuffed Cabbage)

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Portionen: 4

  • 600 g Mince meat (2/3 beef, 1/3 pork)
  • 1 piece Roll
  • 2 cloves Garlic
  • 1 piece Egg
  • 1 piece Onion
  • some Butter
  • 3 tbsp Parsley (chopped)
  • Salt
  • Pepper
  • 1 head Green cabbage
  • 80 g Fat
  • 8 slices Breakfast bacon
  • 1/4 l Soup
  • 1/4 l Sour cream
  • Butter (for greasing)

Preheat oven to 200°C. Prepare the stuffing first: Soak the roll (in milk or water), squeeze out the liquid and strain through a sieve. Peel onion, cut finely and sauteé in a bit of butter. Combine the mincemeat with the roll, the egg and the onion, season with parsley, salt and pepper. Allow to cool.
Trim the stalk and the outside leaves from the green cabbage and boil the head in salt water for about 10 minutes. Remove 8 large leaves, rinse in cold water.
Trim the tough centre rib of each leaf or beat flat. Thinly slice the remaining cabbage head leaves and put into a buttered casserole. Flatten the 8 leaves, salt and pepper. Distribute the minced stuffing into the centre of the cabbage leaves, roll up once, tuck in the sides of the leaves and roll up. Place them onto the sliced cabbage in the casserole, put the bacon slices on top, pour in the soup and bake in the oven for approx. 40 minutes. Whisk sour cream, pour over the stuffed cabbage and bake for further 10 minutes. Season to taste with salt and pepper and serve.


You can also make more stuffing by adding some cooked rice.

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Krautrouladen (Stuffed Cabbage)

  1. ninica_2806
    ninica_2806 kommentierte am 02.09.2015 um 09:59 Uhr


  2. Liz
    Liz kommentierte am 11.07.2015 um 18:30 Uhr


  3. monikalack
    monikalack kommentierte am 17.05.2015 um 18:10 Uhr

    sehr gut

  4. Cookies
    Cookies kommentierte am 17.01.2015 um 14:11 Uhr

    sounds nice :-)

  5. Rose Palfinger
    Rose Palfinger kommentierte am 08.07.2014 um 06:17 Uhr

    sehr gut

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