Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Sig's German style stuffed cabbage rolls with creamy mash. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Sig's German style stuffed cabbage rolls with creamy mash is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Sig's German style stuffed cabbage rolls with creamy mash is something which I have loved my entire life. They’re fine and they look fantastic.
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As for the number of servings that can be served to make Sig's German style stuffed cabbage rolls with creamy mash is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sig's German style stuffed cabbage rolls with creamy mash estimated approx 1hour.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Sig's German style stuffed cabbage rolls with creamy mash using 14 ingredients and 4 steps. Here is how you cook that.
This also works well with chorizo bits instead of the bacon, though the cabbage rolls will take on a different colour and the sauce flavour is different.
Ingredients and spices that need to be Make ready to make Sig's German style stuffed cabbage rolls with creamy mash:
- 1 medium to large Savoy or white cabbage
- 1 large pot of water
- 1 1/2 teaspoon salt or salt substitute
- 450 gr minced mix of beef and pork
- 1 good pinch of salt and fresh ground black pepper each
- 1 good sprinkling of thyme
- 1 good sprinkling of paprika powder (sweet if you have)
- 1 large egg
- 1-2 tablespoons dried breadcrumbs/panko
- 150 gr bacon bits (I prefer smoked gives better flavoured gravy)
- Cabbage water
- Gravy powder to thicken to your liking
- 3 tablespoons butter
- Pinch grated nutmeg for leftover cabbage
Steps to make to make Sig's German style stuffed cabbage rolls with creamy mash
- First, with a sharp knife cut away outer leaves that are not to your liking. Then make incisions into stalk to cut out a cone from stalk. Put the cabbage into a large pot of water with the 1 1/2 teaspoon of salt. The cabbage should be almost covered with the water. Bring to boil, turn off and leave cabbage to stand for about 5 minutes in the water. Drain the cabbage very well. Set aside cabbage water. You need a little to simmer meatrolls and to make gravy later. (You can drink the rest.)
- In the meantime mix your meat mix (you can use leaner lamb, just not so lean beef or lean pork) with the thyme, egg, paprika, breadcrumbs or panko and salt and pepper and make 8 or 10 thin meat rolls. Don't knead to badly or the meat will become tough. Heat the bacon bits until crispy, remove from pan set aside, keep the pan with the fat, so you can cook the cabbage rolls in them.
- Carefully remove leaves from cabbage. Put a single roll of meat sideways over each stalk end (cut a little from stalk if it is to thick) then roll a little, tack the sides in and roll over. Do this with all meatrolls you have.You can secure the rolls with string. Put all the rolls into bacon pan with 1 tablespoon of butter. Very slightly brown, add a little cabbage water to simmer for 15 to 20 min until meat is cooked. Remove from pan, keep warm. In meantime make mashed potatoes to your liking.
- Shred up the leftover cabbage, heat through with the remaining butter, season with nutmeg. Serve aside the cabbage.To make the gravy use the juices in the pan, add some of the cabbage juice and thicken with gravy powder. Pour gravy over mash and garnish with the bacon bits.
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