(German Stuffed Cabbage)
- 2 pounds lean ground beef
- 2 eggs
- 3/4 cup seasoned dry bread crumbs
- 1/4 cup chopped onion
- 1/2 cup fresh chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium head cabbage
- 1 tablespoon beef base
- 1/2 cup red wine (cabernet sauvignon or merlot)
- 3 tablespoons olive oil
- 2 1/2 cups water, divided
- 1/4 cup all-purpose flour
- In a large bowl, combine beef, eggs, bread crumbs, onion, parsley, salt, pepper,
beef base and wine. Mix well and shape the mixture into 2 large, round patties,
about 8 inches in diameter.
- Carefully pull off 9 or 10 cabbage leaves from head.
- Add 1 1/2 cups water to a large pot and place cabbage leaves in pot. Cover and
steam leaves for 10 minutes. Drain.
- In a skillet, heat the olive oil. Place 3 cabbage leaves in skillet and top with
1 patty. Add 3 more cabbage leaves and top with the other patty. Add remaining cabbage
leaves. Brown well for 7-10 minutes on one side. (Don't worry if cabbage burns
a little, that is part of the taste.) Carefully flip the food over with a large
plastic spatula. Brown on the other side for 7-10 minutes. Remove from heat and
- In the same skillet, dissolve the beef bouillon; add the wine and 2 cups of water.
Cover and cook for 45 minutes over low heat.
- In a small dish, mix the flour with a 1/2 cup of water and add to the juices
in the skillet. Heat and cook until thickened.
- Place Gefulltes Kraut on a platter, then pour some gravy over the top.
- Slice and serve with remainder of gravy on the side.
Serves 6 to 8.
Nutrition values per serving: 398 calories, 25 g fat, 15 g carbohydrates