Try this German Cabbage Rolls recipe, or contribute your own.
"Very good. Make sauce the day before to save time. I substituted thyme for the sage and I used 3/4 beef and 1/4 pork. Do not omit the gingersnap topping. It's the icing on the cake!"
Mix sauce ingredients in saucepan and simmer 30 min. Blanch large head of cabbage in boiling water for 3 min. Peel off 16 leaves. (May have to dip in water again to get all leaves off). Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Cut into 16 (like cutting pie). Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold. PLace seam side down in pan. Make all rolls. Pour sauce over all. Top with crushed gingersnap crumbs. (12-14 cookies worth). Bake covered at 350 for 1 hour. Take cover off after first half hour. Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau
new-cook-y7m8 6m agoThis is so similar to the Polish 'golabki' dish, probably derivative of, the cabbage rolls are boiled in a pan with a tomato e sauce until every thing is cooked through- delicious and even tastier second time round...
Rayfood55whit 3y agoVery good and great with mash potatoes.
jlynnrob 5y agoVery good. Make sauce the day before to save time. I substituted thyme for the sage and I used 3/4 beef and 1/4 pork. Do not omit the gingersnap topping. It's the icing on the cake!