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 Cuisines > German cuisine > Search results
Burgenland stuffed cabbage (kohlroulade)
Ingredients:
3/4 lb ground pork
3/4 lb ground beef
1/2 lb Hungarian sausage, (or you can use mild Pepperoni, it is close to
the taste of Hungarian Paprika sausage) sliced in 1 inch chunks (Sausages
Optional)
2 raw eggs
2 tsp salt
1 Tbl paprika
1/2 tsp pepper corns
3/4 lb. of rice
2 large Bay laurel leaves
2 white onions chopped
3 Tbl shortening (use corn, peanut oil or lard)
1 large head of cabbage
1 bottle or pack of sauerkraut (Do not use canned), rinsed in cold water

Directions:
Brown the chopped onion in shortening, and place in mixing bowl with ground meats, raw eggs, uncooked rice, paprika, salt. Mix well with your clean hands. Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off. Place 2 Tbsp. of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in cooking pot. Put a few chunks of sausage here and there between the rolls. Cover the rolls two-thirds full of water, arrange rinsed sauerkraut on top, sprinkle over the pepper corns and the bay leaves on top, cover and cook slowly for about 1 1/2 hours, or until the rice is tender.  
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