Russian Information Network
Fruits Main dishes Mushrooms Soups & brothes Dairy Side dishes Potatoes
 About project
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
Free Hosting
Game server
Tests on-line

 Cuisines > German cuisine > Search results
Burgenland stuffed cabbage (kohlroulade)
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
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

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.  
rating: to discuss in forum * ? 
Russian cuisine 
Etiquette & serving 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Guest book 


Recipe search
Ingredient search
Advanced search - Russian Information Network
Our button:

Copyright © RIN 2001-2003 *