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Alright, don’t linger, let’s approach this sig's german style stuffed cabbage rolls with creamy mash formula with 14 components which are absolutely easy to obtain, and we have to process them at the very least through 4 ways. You should devote a while on this, so the resulting food could be perfect.
Composition of Sig's German style stuffed cabbage rolls with creamy mash:
- Need 1 for medium to large Savoy or white cabbage
- Require 1 for large pot of water
- Need 1 1/2 teaspoon of salt or salt substitute
- Take 450 gr - minced mix of beef and pork
- Get 1 good pinch of salt and fresh ground black pepper each
- Get 1 - good sprinkling of thyme
- Take 1 of good sprinkling of paprika powder (sweet if you have)
- Get 1 for large egg
- Prepare 1-2 tablespoons dried breadcrumbs/panko
- Prepare 150 gr of bacon bits (I prefer smoked gives better flavoured gravy)
- Provide - Cabbage water
- Provide of Gravy powder to thicken to your liking
- Prepare 3 tablespoons - butter
- Give Pinch for grated nutmeg for leftover cabbage
Sig's German style stuffed cabbage rolls with creamy mash steps:
- First, with a sharp knife cut away outer leaves that are not to your liking. Then make incisions into stalk to cut out a cone from stalk. Put the cabbage into a large pot of water with the 1 1/2 teaspoon of salt. The cabbage should be almost covered with the water. Bring to boil, turn off and leave cabbage to stand for about 5 minutes in the water. Drain the cabbage very well. Set aside cabbage water. You need a little to simmer meatrolls and to make gravy later. (You can drink the rest.)
- In the meantime mix your meat mix (you can use leaner lamb, just not so lean beef or lean pork) with the thyme, egg, paprika, breadcrumbs or panko and salt and pepper and make 8 or 10 thin meat rolls. Don't knead to badly or the meat will become tough. Heat the bacon bits until crispy, remove from pan set aside, keep the pan with the fat, so you can cook the cabbage rolls in them.
- Carefully remove leaves from cabbage. Put a single roll of meat sideways over each stalk end (cut a little from stalk if it is to thick) then roll a little, tack the sides in and roll over. Do this with all meatrolls you have.You can secure the rolls with string. Put all the rolls into bacon pan with 1 tablespoon of butter. Very slightly brown, add a little cabbage water to simmer for 15 to 20 min until meat is cooked. Remove from pan, keep warm. In meantime make mashed potatoes to your liking.
- Shred up the leftover cabbage, heat through with the remaining butter, season with nutmeg. Serve aside the cabbage.To make the gravy use the juices in the pan, add some of the cabbage juice and thicken with gravy powder. Pour gravy over mash and garnish with the bacon bits.
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