Tuesday, January 7, 2020

German-style Stuffed Cabbage Rolls

This dish is traditional for some, on New Year's, and although it's not part of our yearly tradition, it was delicious!  We'll be making it again...with tweaks.

The *original recipe is not Paleo/Primal or AIP compliant, and I needed to tweak it quite a bit...so here is my version!  (AIP with my successful reintroductions, I mean...eggs, seeds...)

You can add tomato sauce if you wish, and some do, but nightshades are off my plate, it appears!  No problem, we loved it anyway.  You can also serve it with mustard, and use almost any combination of meats.  I used ground beef and ground pork. 


    Cabbage for Rolls:
    1  medium head cabbage
    1 to 2 teaspoons salt
    For the Meaty Filling:
    12 ounces ground beef 
    same of ground pork
    1 large egg
    1/3 cup crushed chiciarrones (our usual substitute for bread crumbs, but if gluten or grain's not a problem for you...)
    1 T. gelatin (optional, but helps make up for the lack of gluten)
    1/4 teaspoon ground cloves (I omitted paprika--nightshade!)
    1 teaspoons salt
    1 teaspoons dried marjoram
    1 T. maple sugar
    1-2 T. apple cider vinegar
    1 T. Worcestershire sauce (I make the AIP version)
    Black pepper to taste
    1 to 2 strips bacon or 2 T. bacon grease
    2 cups beef or vegetable broth (or your home made bone broth)
    1 jar or can of German style or home made sauerkraut

    For the Sauce:
    1 tablespoon cassava flour

Prepare the Cabbage

Peel old discolored leaves from the outside of the head of cabbage.

Using a sharp knife, cut the core (stem) out of the cabbage, leaving a cone-shaped hole.

Place the cabbage head in a large pot and add a few inches of water, enough to steam it well.  Add a teaspoon or two of salt. Bring the water to a boil, put on a lid, lower the heat, and steam for several minutes.

Let it cool!

Peel the outer leaves off, carefully, trying not to tear them, and drain. You can always return the cabbage to the pot to steam more if the inner leaves don’t want to come apart. 

I actually made one more little roll for a total of 8 in all...

I love my square iron pan for browning...I browned 4 at a time to avoid crowding.

Make the Filling and Form the Rolls 

 While the cabbage water is steaming or cooling, mix the chopped meat with the egg and other ingredients.  Make into 8-10 log shaped rolls (about 1/3 C. mixture for each roll.

Lay out a cabbage leaf as flat as you can and cut out the thickest vein (only 1/3 of the way up the leaf) to make it easier to roll the leaf. Place a meat roll in the thinner portion of the leaf.

Fold the roll on three sides, then roll to the thickest part (like a burrito).

Tie it like a gift package (in quarters) with kitchen string or, in a pinch, regular thread.


Brown the cabbage rolls on two sides in the bacon fat.  Move to Dutch oven or deep pan.

Add sauerkraut (and any leftover vegetables you want...I had some cooked cauliflower and threw it in too.

Add broth (or enough to cover the pan to a depth of 1/2 inch), cover the pan with a lid and simmer 40 to 50 minutes, adding more of the remaining beef broth as necessary.

Transfer the cabbage rolls to a warm serving dish and snip off the string.

Add the cassava flour to the remaining juices in the pot and bring to a boil, stirring constantly, until thickened.

Pour over cabbage rolls. Top with reserved bacon bits, mustard, ketchup, or whatever you desire!

Delicious the next day, too!

* Adapted wildly from https://www.thespruceeats.com/

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