Stuffed Red Cabbage Leaves (rotkohlrouladen)

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 small red cabbage
• 2 tablespoons margarine
• 2 onions, finely chopped
• 1 cup dry breadcrumbs
• 1/2 lb ground lamb
• 1/2 lb ground beef
• 1 egg
• salt and pepper
• 3 tablespoons cooking fat or 3 tablespoons vegetable shortening
• 1/4 lb mushroom, if desired
• 3 -4 tablespoons all-purpose flour
• 2 cups meat stock
• 1/3 cup half-and-half

Recipe

• 1 clean cabbage, removing the main stem; plunge cabbage in a large saucepan of boiling salted water.
• 2 after 4 or 5 minutes, carefully remove outer leaves; repeat 2 or 3 times or until all leaves have been removed.
• 3 melt margarine in a small skillet; add half the onion; saute until transparent.
• 4 in a medium bowl, combine breadcrumbs, ground meats, sauteed onion, egg, salt and pepper.
• 5 divide stuffing into 8 portions.
• 6 taking 2 cabbage leaves at a time, roll or pound gently to soften ribs; place leaves one inside the other.
• 7 spread one portion of stuffing over surface, stopping well short of edges.
• 8 roll leaves up neatly into a little package; repeat with remaining leaves and stuffing.
• 9 heat fat or shortening in a large skillet; add cabbage rolls; saute gently.
• 10 add remaining onion and mushrooms, if desired.
• 11 dissolve flour in stock; add to skillet.
• 12 cover and cook gently over low heat 40 minutes, stirring occasionally; season with salt and pepper; add half and half; stir to blend.
• 13 place on a warm serving dish; spoon sauce over cabbage rolls.
• 14 serve with creamed potatoes and a salad.