Features - Food Recipes

German Stuffed Cabbage
efüllter Krautkopf

1 head of cabbage
1 1 inch slice of bread soaked in water 2 minutes

1/2 pound ground pork
1/2 pound ground beef
1/2 pound ground veal
3 beaten eggs
3/4 teaspoon salt
1/4 teaspoon paprika

1 lb. fresh pork sausage meat
3 slices of bread, 1/2 inch thick
1 beaten egg

Cut the stem from a head of cabbage deep enough to start a separation of the very outer leaves from the core.

Dip the head in boiling water. This will loosen three or four leaves.

Dip again and continue to remove loosened leaves.
Blanch, the leaves 2 minutes, drain and plunge into cold water.

Wrap meat mixture in the leaves;
Either tie the leaf packet place it or if left untied, seam side down.

Cook as follows.
Melt in a casserole:
2 tablespoons butter
Add: 2 cups boiling water or stock
Put packets in a single layer on bottom of casserole.
Place a heavy plate directly on top of food as a weight during cooking.
If the leaf-filling is uncooked, bake or simmer the cabbage rolls covered, 35 to 40 minutes, longer for pork.
If wrapped filling is precooked, 10 minutes is enough to heat the packet through.