{"id":1225,"date":"2012-12-08T13:11:52","date_gmt":"2012-12-08T12:11:52","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=1225"},"modified":"2012-12-08T13:12:21","modified_gmt":"2012-12-08T12:12:21","slug":"krautwickel","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=1225","title":{"rendered":"cabbage roll, “krautwickel” or “kohlroulade” with mashed potatoes"},"content":{"rendered":"

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autumn and winter are the perfect time for savory meals. and for me, cabbage is the mother-of-all savory meals. in particular cabbage roll was one of the typical autumn and winter dishes of my childhood. back then we had no choice than eating regional and seasonal. now, in times of plenty and availability of everything around the whole year, we are finally back to eating regional and seasonal.<\/p>\n

my mom is usually cooking cabbage roll with white cabbage. but since i discovered this recipe of johann lafer\u00b4s heimatkueche<\/a><\/em>, i am convinced to use savoy cabbage instead and combining the minced meat with some cooked rice, which is typical in austria, but not in germany. but it makes the whole thing a bit lighter.<\/p>\n

as cabbage roll is a bit time consuming i recommend to prepare some more than you would eat at once. and as it is with most of the cabbage dishes, it will get better and better when heating it up again.<\/p>\n

from now on you will find beside the english version of the recipe as well a german one, to make german reader\u00b4s life a bit easier. over time, i will add german translations to all the recipes of the last year. but please be patient with me, it\u00b4s a lot of work to do so. but well, here we go with the cabbage roll and mashed poatoes recipe, fine for four.<\/p>\n

cabbage roll:<\/p>\n

8 large savoy cabbage leaves
\n100 g rice
\n3 stems of parsley
\n3 shallots
\n1 clove of garlic
\n30 g butter
\n400g minced beef and pork
\n3 tbsp bread crumbs
\n2 eggs
\ncayenne pepper
\nsalt
\n1 tbsp sweet paprika powder
\nkitchen yarn
\n2 tbsp clarified butter<\/p>\n

onions sauce:<\/p>\n

4 onions
\n2 tbsp juniper berries
\n2 lorrel leave
\n200 ml white wine
\n500 ml meat stock
\n2 tbsp corn flour<\/p>\n

potato mash:<\/p>\n

500 g potatoes
\n2 tbsp butter
\nmilk
\nsalt
\nwhite pepper
\ngrated nutmeg<\/p>\n

wash the savoy cabbage leaves and remove the thick parts of the middle leaf-vein. blanch the leaves in boiling salted water for about 2 minutes. remove and rinse with very cold water to preserve their nice green color and let it drain.<\/p>\n

to prepare the filling, cook the rice. let it drain and cool down. wash and chop the parsley. finely chop the garlic and shallots. saut\u00e9 in 30 g of butter. combine the cooked rice, parsley, saut\u00e9ed garlic and onions with the minced beef and pork, bread crumbs, eggs, a pinch of salt and a pinch of cayenne pepper and paprika powder.<\/p>\n

form 8 rolls out of the filling. lay out the savoy cabbage leaves with their outside down so that you will see their better looking side afterwards. place one roll on each leaf, roll up and fix with some kitchen yarn like a package. the best way to make the rolls is to wrap up the two opposing sides which should become the two ends of the roll and then roll the whole leave to a nice roll.<\/p>\n

heat the clarified butter in a roasting pan and roast the cabbage rolls gently and remove.<\/p>\n

cut the 4 onions into stripes and saut\u00e9 them in the roasting pan of the cabbage rolls for about 15 minutes. they should turn golden. add the juniper berries and lorrel leaves and deglaze with the white wine. let it reduce a bit and then add the meat stock. now place the cabbage rolls back into the roasting pan, cover and simmer for about 25 minutes.<\/p>\n

in the meantime you can prepare the mashed potatoes. therefore peel the potatoes, cut them in pieces and cook for about 15-20 minutes in some salted water until tender. drain, add the butter and some milk and mash. add more milk if the consistency is too thick. season to taste with salt, white pepper and grated nutmeg.<\/p>\n

the last step is to finish the onions sauce. therefore preheat the oven to 100\u00b0 C. if the cooking time of the cabbage rolls is over, remove them from the roasting pan, put them on a plate, cover and keep warm in the preheated oven. boil the onions sauce for 2 minutes. combine the corn flour with a few tbsp of cold water, stir until there are no lumps any more, add to the onions sauce and bring to a boil again. season with salt and pepper.<\/p>\n

serve the cabbage rolls with onions sauce and mashed potatoes. a glass of beer will be perfect to accompany this dish.<\/p>\n

enjoy!<\/p>\n

*****************************************<\/p>\n

krautwickel:<\/p>\n

8 gro\u00dfe wirsingbl\u00e4tter
\n100 g reis
\n3 st\u00e4ngel petersilie
\n3 schalotten
\n1 knoblauchzehe
\n30 g butter
\n400 g gehacktes rind- und schweinefleisch
\n3 el semmelbr\u00f6sel
\n2 eier
\ncayennepfeffer
\nsalz
\n1 tl edels\u00fc\u00dfes paprikapulver
\nk\u00fcchengarn
\n2 el butterschmalz<\/p>\n

zwiebelsauce:<\/p>\n

4 zwiebeln
\n2 el wacholderbeeren
\n2 lorbeerbl\u00e4tter
\n200 ml wei\u00dfwein
\n500 ml fleischbr\u00fche
\n2 el speisest\u00e4rke<\/p>\n

kartoffelp\u00fcree:<\/p>\n

500 g kartoffel
\n2 el butter
\nmilch
\nsalz
\nwei\u00dfer pfeffer
\nmuskatnu\u00df<\/p>\n

die wirsingbl\u00e4tter waschen und die dicken teile der blattrippen herausschneiden. bl\u00e4tter in kochendem salzwasser etwa 2 minuten blanchieren. herausnehmen und mit sehr kaltem wasser abschrecken, um die sch\u00f6ne gr\u00fcne farbe zu bewahren. abtropfen lassen.<\/p>\n

f\u00fcr die f\u00fcllung, koche den reis, gie\u00dfe ihn ab und lass ihn abtropfen. wasche und hacke die petersilie. w\u00fcrfle die schalotten und den knoblauch fein und schwitze sie kurz in den 30 g butter an. gib den gekochten reis, petersilie, schalotten, knoblauch, semmelbr\u00f6sel, eier, eine prise salz und cayennepfeffer und das paprikapulver zum rind- und schweinehack und vermische alle zutaten miteinander.<\/p>\n

forme aus der f\u00fcllung 8 rollen. lege die wirsingbl\u00e4tter auf der arbeitsfl\u00e4che so aus, dass die au\u00dfenseite der bl\u00e4tter nach oben liegen, um sp\u00e4ter die sch\u00f6ne innenseite sehen zu k\u00f6nnen. lege auf jedes wirsingblatt eine rolle der f\u00fcllung, rolle die bl\u00e4tter zusammen und binde sie mit k\u00fcchengarn, wie ein p\u00e4kchen. zum zusammenrollen empfiehlt es sich, zuerst die beiden gege\u00fcberliegenden seiten, die einmal die beiden enden des krautwickels werden sollen, einmal einzuschlagen und dann das blatt aufzurollen. dadurch kann sp\u00e4ter keine f\u00fcllung mehr herausfallen.<\/p>\n

erhitze das butterschmalz in einem br\u00e4ter und brate die krautwickel rundherum an. nimm sie aus dem br\u00e4ter.<\/p>\n

schneide die 4 zwieben in d\u00fcnne streifen und schwitze sie im br\u00e4ter der krautwickel 15 minuten an, bis sie goldbraun werden. gib die wacholderbeeren und lorbeerbl\u00e4tter dazu und l\u00f6sche mit wei\u00dfwein ab. reduziere die sauce etwas und gib dann die fleischbr\u00fche dazu. nun werden die krautwickel zur\u00fcck in den br\u00e4ter gesetzt und k\u00f6cheln abgedeckt f\u00fcr etwa 25 minuten.<\/p>\n

in der zwischenzeit kannst du das kartoffelp\u00fcree vorbereiten. sch\u00e4le die kartoffeln, schneide sie in st\u00fccke und koche sie in salzwasser etwa 15-20 minuten bis sie weich sind. gie\u00dfe die kartoffeln ab und f\u00fcge butter und milch hinzu und stampfe die kartoffeln. wenn n\u00f6tig gib noch etwas milch hinzu, je nach gew\u00fcnschter konsitenz. schmecke das p\u00fcree mit salz, wei\u00dfem pfeffer und muskatnu\u00df ab.<\/p>\n

der letzte schritt ist das eindicken der sauce. w\u00e4rme dazu den ofen auf 100\u00b0C vor. nimm die krautwickel aus dem br\u00e4ter, sobald ihre kochzeit vor\u00fcber ist. setze die krautwickel auf einen teller, decke sie ab und halte sie im vorgeheizten ofen warm. koche die zwiebelsauce f\u00fcr 2 minuen auf. r\u00fchre die 2 el speisest\u00e4rke mit einigen l\u00f6ffeln kaltem wasser glatt und gib sie zur zwiebelsauce. lass die sauce noch einmal aufkochen und w\u00fcrze mit salz und pfeffer.<\/p>\n

serviere die krautwickel mit der zwiebelsauce und dem kartoffelp\u00fcree. dazu passt ein glas bier ganz hervorragend.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

autumn and winter are the perfect time for savory meals. and for me, cabbage is the mother-of-all savory meals. in particular cabbage roll was one of the typical autumn and winter dishes of my childhood. back then we had no … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7],"tags":[86,61,88],"class_list":["post-1225","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","tag-onion","tag-potatoes","tag-savoy-cabbage","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/1225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1225"}],"version-history":[{"count":39,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/1225\/revisions"}],"predecessor-version":[{"id":2297,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/1225\/revisions\/2297"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1225"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}