Sig's German style stuffed cabbage rolls with creamy mash

How to Making Recipes Sig's German style stuffed cabbage rolls with creamy mash using 14 ingredients and 4 steps

Sig's German style stuffed cabbage rolls with creamy mash - Great recipe for Sig's German style stuffed cabbage rolls with creamy mash. This also works well with chorizo bits instead of the bacon, though the cabbage rolls will take on a different colour and the sauce flavour is different. See great recipes for Sig's German style stuffed cabbage rolls with creamy mash too! German Beef Stuffed Cabbage Rolls Served With Mashed Potatoes. This Is A Sponsored Post That Contains Affiliate Links.

Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup.

Works great in the oven or a slow cooker.

You can cook Sig's German style stuffed cabbage rolls with creamy mash using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients make Sig's German style stuffed cabbage rolls with creamy mash

1. You need 1 medium to large Savoy or white cabbage.
2. It's 1 large pot of water.
3. Prepare 1 1/2 teaspoon salt or salt substitute.
4. It's 450 gr minced mix of beef and pork.
5. You need 1 good pinch of salt and fresh ground black pepper each.
6. It's 1 good sprinkling of thyme.
7. Prepare 1 good sprinkling of paprika powder (sweet if you have).
8. You need 1 large egg.
9. Prepare 1-2 tablespoons dried breadcrumbs/panko.
10. You need 150 gr bacon bits (I prefer smoked gives better flavoured gravy).
11. You need Cabbage water.
12. It's Gravy powder to thicken to your liking.
13. It's 3 tablespoons butter.
14. You need Pinch grated nutmeg for leftover cabbage.

Sig's German style stuffed cabbage rolls with creamy mash instructions

1. First, with a sharp knife cut away outer leaves that are not to your liking. Then make incisions into stalk to cut out a cone from stalk. Put the cabbage into a large pot of water with the 1 1/2 teaspoon of salt. The cabbage should be almost covered with the water. Bring to boil, turn off and leave cabbage to stand for about 5 minutes in the water. Drain the cabbage very well. Set aside cabbage water. You need a little to simmer meatrolls and to make gravy later. (You can drink the rest.).
2. In the meantime mix your meat mix (you can use leaner lamb, just not so lean beef or lean pork) with the thyme, egg, paprika, breadcrumbs or panko and salt and pepper and make 8 or 10 thin meat rolls. Don't knead to badly or the meat will become tough. Heat the bacon bits until crispy, remove from pan set aside, keep the pan with the fat, so you can cook the cabbage rolls in them..
3. Carefully remove leaves from cabbage. Put a single roll of meat sideways over each stalk end (cut a little from stalk if it is to thick) then roll a little, tack the sides in and roll over. Do this with all meatrolls you have.You can secure the rolls with string. Put all the rolls into bacon pan with 1 tablespoon of butter. Very slightly brown, add a little cabbage water to simmer for 15 to 20 min until meat is cooked. Remove from pan, keep warm. In meantime make mashed potatoes to your liking..
4. Shred up the leftover cabbage, heat through with the remaining butter, season with nutmeg. Serve aside the cabbage.To make the gravy use the juices in the pan, add some of the cabbage juice and thicken with gravy powder. Pour gravy over mash and garnish with the bacon bits..

Sig's German style stuffed cabbage rolls with creamy mash - These Traditional German Cabbage Rolls are called Kohlrouladen or Krautwickel in Germany. If you crave more spice, try caraway , mustard or tomato sauce in the meat or the sauce. You can increase the dish's spicy factor by adding additional caraway, mustard, or tomato sauce to the meat sauce of this recipe. This cabbage rolls recipe is SO German. Stuffed with meat and served with a brown gravy, this really is a family favorite. These Kohlrouladen are the ones I grew up with. Meat and just meat fills these. Thank you and good luck