Stuffed cabbage rolls with caraway flavoured potatoes recipe

Stuffed Cabbage Rolls with Caraway Flavoured Potatoes recipe

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Recipe intro

This recipe for stuffed cabbage rolls with caraway-flavored potatoes is a delicious and comforting dish that will satisfy your cravings. The tender cabbage leaves are filled with a flavorful mixture of ground meat, rice, and spices, then simmered in a rich tomato sauce. The caraway-flavored potatoes add a unique twist to the traditional side dish, complementing the flavors of the stuffed cabbage rolls perfectly. This recipe is perfect for a hearty family dinner or a special occasion.

Keywords: stuffed cabbage rolls, caraway-flavored potatoes, comfort food, rich tomato sauce, flavorful mixture.

stuffed cabbage rolls with caraway flavoured potatoes recipe details

Stuffed cabbage rolls with caraway flavoured potatoes recipe, recipe Rating: 4.8
Number of votes:134 

Ingredients

1	white cabbage
1 tsp	caraway
600 g	minced meat
1 small	onion, chopped
1 clove(s)	garlic, minced
1	egg
2 tbsp	breadbrumbs or a slice of toast, brumbled
1 tsp	mustard
1 tbsp	parsley, chopped
	salt and pepper
	cayenne pepper
1 tbsp	lard
	onions
1 tbsp	tomato puree
300 ml	beef stock
100 ml	demi-glace
800 g	small potatoes
1 tbsp	caraway
1 tbsp	butter
	nutmeg

Instructions

Cut out the stem of the cabbage. In a large pot, blanch the cabbage in boiling salted water with caraway until the leaves fall off the cabbage. Chill the leaves in ice-water, pat dry and cut away a little of the tough stalk so that it is easy to roll .

In a bowl, knead together the minced meat, onion, garlic, egg, mustard, parsley and the breadcrumbs. Season with salt, pepper and cayenne pepper.

On the working surface place ever 2 to 3 cabbage leaves overlapping. Place a generous spoonful of the minced meat mixture at the stalk-end of the leaves, then roll up into a sausage shape, tucking in the ends as you go. Tie with kitchen yarn or toothpicks.

Heat lard in a roasting tin and fry the rolls all around. Add the onions and cook until golden. Take the rolls out of the tin and set aside. Add the tomato purée into the tin and cook stirring for a minute. Pour in the stock and demi-glace and bring to a boil. Return the rolls, cover and simmer for an hour, turning the rolls occasionally.

Cook the potatoes, just covered with salted water and seasoned with a tablespoon of caraway until tender. Allow to cool a bit, then peel the potatoes. Heat butter in a saucepan and toss the potatoes until slightly golden. Season with salt and nutmeg.

To serve:
Remove the kitchen yarn or toothpicks and transfer the cabbage rolls onto warmed plates. Ladle over some of the sauce and serve with the potatoes.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 20 min
Grade of difficulty:
medium
Calories per portion:
n/a