Stuffed in German

Stuffed in German

Stuffed in German

Ingredients:
1 large head of cabbage (remove stalks and blanch in hot water until the leaves are soft and will not be easily separated)
700 gr. minced tenderloin
225 gr. pork mince
1.5 cups of steamed long-grain rice
2 h. L. butter
1 cup chopped onions
2 h. L. chopped garlic
2 lightly beaten eggs
2 h. L. Creole spices (see. recipe below)
2.1 h. L. salt
4.1 h. L. ground black pepper

Sauce:
1 jar (800 gr.) Diced tomatoes in juice
2 h. L. butter
1 cup chopped onions
1 h. L. minced garlic
1 cup chicken broth
1 tbsp. l. apple cider vinegar

Creole spice blend:
2.5 tbsp. l.paprika
2 tbsp. l. salt
2 tbsp. l. garlic powder
1 tbsp. l. black pepper
1 tbsp. l. onion powder
1 tbsp. l. cayenne pepper
1 tbsp. l. dried oregano
1 tbsp. l. dried thyme
Thoroughly mix all ingredients

Preparation:
Preheat oven to 180 ° C.

1.To prepare the sauce in a saucepan on medium-high heat, melt the butter. Put the onion and fry, stirring, for 3 minutes. Add the garlic and cook, stirring a minute. Add the tomatoes and chicken stock. Cook, stirring occasionally, 5 minutes.

2. Pour vinegar and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from heat and add spices to taste.
Cut each sheet with a strong vein. Lay the sheets on a paper towel and pat dry.

3. To prepare the stuffing in a medium sized frying pan, melt at moderately high heat butter. Put the onion and cook, stirring, until it becomes soft and begins to caramelize, about 5 minutes. Add the garlic and cook, stirring a minute. Remove from heat and let cool slightly.

4. Put the cabbage leaves petiole down on a flat work surface. Cut the stalk or repel, the leaves could easily collapse.
In a large bowl, combine beef, pork, rice, eggs, fried onions and season with Creole spice, salt and pepper. Mix well with a wooden spoon or a heavy-handed.

5. Cover the baking tray or roasting pan remaining cabbage leaves.

6. One at the center lay stuffing cabbage leaf, approximately 1/4 cup each, depending on its size. Roll each sheet into a neat cylinder and place in a single layer in the mold.

7. Repeat the same procedure with the remaining ingredients, if necessary, laying envelopes cabbage on top of each other. Pour sauce rolls, cover tightly with aluminum foil and bake until cooked meat and soft rolls, about 2 hours.

Remove the form from the oven and serve rolls with remaining sauce, put it on top (optional).

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