Hi Loves,
It is Lovely, herself,
and one of my things to do is cooking and I thought about sharing food and receipt for a long time already. So from now on, you can find all the foodstuff under the new hobby section in the menubar - about - hobby section.
Let us start the new year in the Lovely's Kitchen with one of my absolute favorite meals.
CABBAGE ROLLS
The classic of German cuisine can be cooked very easily! The cabbage rolls are made from homemade minced meat and are guaranteed to taste as grandma cooked them. This recipe explains the preparation step by step.
Step 1: sweat the white cabbage
Remove the stalk from the cabbage. Blanch the leaves in salted water with little caraway seeds. Finely dice the onion and sweat half of it until translucent.
Step 2: shape the minced meat filling
Mix the minced meat with the steamed onions, salt, pepper, mustard, marjoram, eggs, and the bread soaked in water (press out beforehand). Shape the minced meat into four equal parts into small loaves of bread. Roll 6 to 7 cabbage leaves each into roulades and then tie them with the kitchen twine and pat dry. Season with salt and pepper.
Step 3: fry the roulades
Dice the carrot. Heat a pan with a little vegetable oil and fry the roulades on all sides. Lift out of the pan and place in a goose roaster (lid on). Sear the onion and carrot and season with the tomato paste. Deglaze with red wine and fill up with the cabbage water. Pour the whole thing over the cabbage rolls.
Step 4: let the cabbage rolls stew
Let simmer in the oven at 170 degrees for around 1.5 hours. In the meantime, sweat the bacon and the last quarter of the onion. Take the finished roulades out of the pot and keep warm.
Step 5: Bring the sauce to the boil
Sieve the sauce with the bacon and onions, bring to the boil again and thicken with starch and fold in the finely chopped white cabbage. Potatoes and pickles go well with it.
Good Appetite!
