Friday, 28 September 2012

Greman Cabbage Rolls

German Cabbage Rolls

Here comes Oktoberfest. A 16 days celebration of Beer. This is celebrated every year in Munich, Bavaria and Germany. It's the time to enjoy with good food. People come down from all over the world to enjoy traditional food like, Rotkohl/Blaukraut (red cabbage),  Hendl (chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Würstl (sausages) along with Brezeln (Pretzel), Knödel (potato or bread dumplings), Käsespätzle (cheese noodles), Reiberdatschi (potato pancakes), Sauerkraut. This 200 + years old festival started as a celebration of cultivation. Today I am posting one of my most favourite German dish, Cabbage Rolls to celebrate the Great Oktoberfest.

Preparation Time   : 30 minutes
Cooking Time        : 90 minutes
Difficulty                : Medium
Serves                    :  6

Ingredients :

  • 450 grams lean Ground Beef (traditionally they use beef, you can use Lamb/Mutton Mince)
  • 450 grams ground Sausage (you can use and spicy frankfurters)
  • 1 Onion, finely chopped
  • 3/4 cup uncooked White Rice
  • 1 cup Water
  • 1/2 cup Tomato Puree or Blanched, skinned and chopped Tomatoes
  • Salt to taste
  • Ground Black Pepper to taste
  • 1 large head Cabbage
  • 1 jar Sauerkraut (this is picked sour cabbage) (see Note)


    Method :

     1) In a large bowl, combine the ground beef/Lamb/mutton, sausage, chopped onion, rice, water, and salt and pepper.
     2) Bring a large pot of water a boil over medium heat.
     3) Separate 12 to 15 large cabbage leaves from the head, and place in boiling water.
     4) Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
     5) Into the centre of each leaf, place a small amount of the meat mixture.
     6) Fold in the sides, and roll up from the bottom. Secure with a toothpick.
     7) Place a layer of sauerkraut in the bottom of a large pot.
     8) Arrange cabbage rolls in a single layer over the sauerkraut.
     9) Cover with remaining sauerkraut. and add the tomatoes and salt to taste.
    10)  Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.
     11) At the end of 90 minutes, carefully take out the rolls on a serving dish and pour the cooked sauerkraut from the top.
     12) Serve hot with loads of Potato mashes and some pretzel to follow.

    Note :If you can't manage a jar of sauerkraut, use normal cabbage finely sliced and soaked in vinegar for a couple of hours, with some salt. Keep it covered in a warm place. At the end of 2 hours, squeeze out the liquid and use the cabbage in place of sauerkraut. Ideally this requires a 14 days fermentation.


    No comments:

    Post a Comment