GERMAN CABBAGE ROLLS RECIPES

Steps:

• Remove core from cabbage.
• In deep pot or bowl, place cabbage and pour boiling water directly into hollow of core, then cover completely with boiling water.
• Let stand a few minutes until leaves are supple.
• Drain, then separate leaves carefully.
• Trim hard rib at bottom of each leaf.
• Set leaves aside.
• Line bottom of 12 cup casserole with cabbage trimmings and any torn or tiny leaves.
• In saucepan, combine rice, stock and salt.
• Bring to boil and cook for 1 minute.
• Cover and remove from heat; let stand for 20 to 30 minutes or until liquid is absorbed.
• In skillet, heat butter.
• Saute onion until tender but not brown, about 4 minutes.
• Add beef and cook, stirring occasionally, until meat is lightly browned.
• Stir into rice and let stand until cool.
• Stir in egg.
• Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up, tucking in ends.
• In casserole, arrange rolls in layers, seasoning each layer with pepper.
• In saucepan, combine remaining ingredients.
• Bring to boil, stir well and pour over cabbage rolls.
• Cover and bake in 350 F.
• (180 C) oven for 2 hours or until tender.
• (If rolls seem too dry, add a little hot water to casserole during baking.) Makes about 24 cabbage rolls.
• Canadian Living Cooks.

Steps:

• Prep - cook the rice until half done. Set aside to cool.
• Sour cabbage is just that, sour. Very tangy, soaking the head in cold water will tone down tang. Separating the leaves and soaking the leaves will mellow the taste even more.
• Allow all meat come to room temperature. Or at least till the chill is off.
• Mince onion, garlic and bacon. Keep these separate and divide the garlic in half.
• In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired.
• Gently mix vegetable and spices with meat.
• To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll.
• Place rolls in a roaster or dutch oven. Add the tomatoey stuff and enough water to just cover the rolls.
• While the rolls can be cooked at 350f for a couple of hours and turn out quite edible, cooking at 250f for 5-6 hours will produce a mellower flavour and more tender cabbage and is recommended.