German delicatessen – a photo winter special: green cabbage stuffed with spicy minced meat.
Make these in large volumes; it takes time to create these packages and they are easy to store in the freezer.
"Sauce zu Braten" by Maggi
- 600g of minced meat (200 mixed / 400 beef)
- 250g small cubes of bacon
- 1kg green cabbage
- 1 package of Maggi Sauce zu Braten
- 2 eggs
- 1 ts Sweet pepper powder
- 1/2 ts Garlic powder
- 1 ts Chili powder
- 1 1/2 ts Thyme
- 3 tb Breadcrumbs (paneermeel)
- 2 ts Worchestershire sauce
- (1/2 ts Kümmel / Komijn / Karwijzaad)
- Mixing bowl
- Pairing knife
- Cutting board
- Large pan
- Binding thread
- Pair of tweezers
Ingredients for the meat stuffing
Put the spices and breadcrumbs in a mixing bowl and stir well.
Spice mix for the meat stuffing
Add the meat, eggs and worchestershire sauce in a mixing bowl and knead everything to an evenly solid mass. Let the meat rest. Wash your hands well afterwards!
You need to prepare each individual cabbage leaf to become the wrapping for the meat. To make the wrapper, you wash, cook, remove, stuff and bind the leaf to a package that you broil for about 30-45 minutes. Expect about 20-30 minutes of preparation time!
Clean Cabbage Leaf
Get the green cabbage. Cut the cabbage per leaf at the bottom of the stem. Peel each leaf carefully from the cabbage – we need the leaves to be intact to stuff them. Wash each leaf carefully and remove residue or sand left in the leaves. Use a kitchen sink or washing bowl if you have such a thing to save water.
Cooked Cabbage Leaves
Cook each leaf in boiling water for about 2 minutes. The leaves turn a deeper green and become more supple. You cook the leaf to make the nerve more supple and easy to remove.
Let the leaf cool down during the process of cooking the other leaves.
Removing the stem nerves
Take a cooled down leaf and put it on your cutting board. Use your pairing knife to slice off the thick part of the nerve. After you’ve done this you can easily fold the leaf as desired. Repeat for all leaves.
Basic position for the stuffing process
Take small portions (egg size) of meat as stuffing for the cabbage rolls. Put the leaf on your cutting board with the nerve side to the bottom and the cut-off section on top. Put the meat at the bottom side and tightly roll the leaf until 3/4th of the size of the leaf.
Folding the package
Fold the sides of the leaf on top, and roll to the end. Grab the roll tightly and squeeze it slightly to drain some residue fluid. Let the roll rest on the leaf-end to keep it from unfolding while preparing the other leaf-rolls.
Let the package rest for a little while after you've squeezed them...
Grab the roll tightly and squeeze it slightly to drain some residue fluid. Let the roll rest on the leaf-end to keep it from unfolding while preparing the other leaf-rolls.
A well formed package, bound and ready to cook!
Use the yarn to bind the cabbage roll. Two to three winds will be enough, put a knot in each.
Use a mixture of olive oil and butter and prepare the bacon cubes on medium heat. Stir regularly and let them reduce in size, you do not need to brown them if you don’t like crunchy bacon. Put the cabbage rolls in the pan and turn down the heat. Use a first going to slightly sweat the rolls on all sides. Do the same for all other cabbage rolls that do not fit in the pan at that time, taking the first batch out and replace them with a second batch, keeping the fats.
Rolls in the pan - let them simmer for 30-45 minutes on low heat.
When all rolls have had the first going, put all cabbage rolls in the pan and add a glass of water. Put the lid on the pan and let the rolls simmer for 30-45 minutes in total, turning the rolls all 10 minutes. Make sure all rolls have been at the bottom of the stack at least one session of 10 minutes.
After the cooking phase, take out the cabbage rolls. Add the Maggi sauce mix and stir well. Let the proteins bind for 2 minutes and then add the bacon. Put back the cabbage rolls and serve them with potatoes.