Skip to content

Hilde’s Stuffed Cabbage Rolls

Another one of Hilde’s authentic German recipes!


Cabbage Rolls


1 Head Cabbage
1 1/2 lb ground Beef
1 med. Onion (chopped fine)
4 cups Beef Broth
1 pinch of Nutmeg
Salt & Pepper to taste
1 Egg
enough softened white Bread (dip in Milk to soften) to bind Meat Mixture

separate Stem from Cabbage, take off outer Leaves,
put Leaves in hot boiling Water, simmer about 5 to 7 Minutes (no more)
Dry Leaves on Paper Towel.

Mix Meat with sautéed Onions, softened white Bread, Salt, Pepper, Nutmeg
and Egg.
Spoon Meat in to Cabbage Leaves, fold them up and tie with String.
Brown stuffed Cabbage in hot Butter-Oil on all Sides,
transfer in large Dutch-Oven add 4 cups Beef Broth, simmer 1-1 1/2 hrs.
Thicken the Broth with a roux according to Taste

Serve with Mashed Potatoes and/or Cucumber Salad, Tomato Salad

Guten Appetit! Enjoy :wink:

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: