German cabbage rolls

A detailed recipe for cooking German cuisine with фото. Time: 3hour. 15 minutes. Difficulty: easy Quantity: 12 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 large head of cabbage (remove the stalk and blanch in hot water until the leaves are soft and easy to separate)
• 700 gr. minced meat
• 225 gr. minced pork
• 1.5 tbsp. steamed long grain rice
• 2 tsp butter
• 1 tbsp. chopped onions
• 2 tsp chopped garlic
• 2 lightly beaten eggs
• 2 tsp Creole spices (see recipe below)
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Sauce:

• 1 can (800 gr.) Chopped tomatoes in own juice
• 2 tsp butter
• 1 tbsp. chopped onions
• 1 tsp chopped garlic
• 1 tbsp. chicken broth
• 1 tbsp. l cider vinegar

Creole Spice Mix:

• 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
• Mix all the ingredients thoroughly.

Recipes with similar ingredients: white cabbage, minced meat beef, minced pork, long grain rice, tomatoes, onions, garlic, eggs, apple cider vinegar, garlic powder, cayenne pepper ground, onion powder, oregano, thyme, kajun seasoning, paprika

Recipe preparation:

1. Preheat the oven to 180 ° C. To make sauce in a saucepan on moderate heat, melt butter. Lay the bow and stir fry for 3 minutes. Add the garlic and cook, stirring, a minute. Add tomatoes and chicken stock. Cook periodically stirring for 5 minutes Pour in the vinegar and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from heat and add spices to taste.
2. Cut a solid vein from each sheet. Lay out the sheets on paper towel and dry. To prepare the filling in melt in a medium-sized skillet over medium-high heat butter. Lay the onions and cook, stirring until it is becomes soft and does not begin to caramelize, about 5 minutes. Add the garlic and cook, stirring, a minute. Remove from heat and let cool slightly.Lay the cabbage leaves with the stalk down on flat work surface. Cut the petiole or beat off to the leaves could be easily rolled up.
3. In a large bowl, combine beef, pork, rice, eggs, fried onions, season with Creole spice, salt and pepper. Mix well with a heavy wooden spoon or hands. Cover up a baking sheet or roasting pan with the remaining cabbage leaves. put the filling in the center of the cabbage leaf, about 1/4 tbsp. on each, depending on its size. Roll each sheet in neat cylinder and lay out in one layer in the mold. Repeat the same actions with the remaining ingredients, laying out if necessary envelopes of cabbage on top of each other. Sauce the rolls tightly cover with aluminum foil and bake until meat is cooked and soft rolls, about 2 hours. Remove the mold from the oven and serve rolls with the remaining sauce, laying it on top (by desire).