This time, I'm sharing Greg's recipe for German cabbage rolls (kohlrouladen), but with his signature spicy twist. It's based on a recipe for traditional German cabbage rolls that doesn't use hot peppers.
1 head cabbage (green or savoy - Greg used green)
Bacon fat or oil for frying
1/2 cup chopped onion
1 lb ground beef
2 eggs, beaten
2 Tbs bread crumbs
1 tsp finely minced jalapeno pepper
1/2 tsp paprika
1/2 tsp ground mustard seed (i.e., dry or powdered mustard)
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground pepper
1 cup chicken broth*
1/4 cup cold water
1 Tbs cornstarch
*For richer flavor, you can use beef broth instead.
|Stuffing the cabbage leaves|
While the cabbage is cooking & cooling, saute the onions in a little bit of bacon fat or oil until translucent. In a large bowl combine the ground beef with the eggs, bread crumbs, sauteed onions, jalapeno and seasonings until thoroughly mixed.
To assemble the cabbage rolls, place about 2 Tbs of the ground beef mixture center of each cabbage leaf, then roll the leaf like a burrito as shown above on the left.
Pour 1/2 cup broth into the pan, cover and simmer for approx. 45 minutes or until filling is thoroughly cooked, adding a little more broth as needed if the pan begins to dry out.
When the cabbage rolls are cooked, use a slotted spoon to transfer to a platter or holding dish while you make the gravy: Add any remaining broth to the pan, raise heat to a strong simmer and stir to deglaze the pan, scraping up any caramelized bits. Combine the cornstarch and cold water (shake together in a small lidded jar, or whisk until cornstarch is completely dissolved) then pour into the pan. Bring to a boil and cook, stirring constantly, until thickened and nicely browned.
Refrigerate any leftovers and reheat to enjoy.
Carolina Sauce Company