| gefulltes Kraut (german Stuffed Cabbage) 2 Pounds Lean Ground Beef
2 Eggs
3/4 Cup Seasoned Dry Bread Crumbs
1/4 Cup Chopped Onion
1/2 Cup Fresh Chopped Parsley
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Medium Head Cabbage
1 Tablespoon Beef Base
1/2 Cup Red Wine (cabernet Sauvignon Or Merlot)
3 Tablespoons Olive Oil
2 1/2 Cups Water, Divided
1/4 Cup All-purpose Flour in A Large Bowl, Combine Beef, Eggs, Bread Crumbs, Onion, Parsley, Salt, Pepper, Beef Base And Wine. Mix Well And Shape The Mixture Into 2 Large, Round Patties, About 8 Inches In Diameter. carefully Pull Off 9 Or 10 Cabbage Leaves From Head. add 1 1/2 Cups Water To A Large Pot And Place Cabbage Leaves In Pot. Cover And Steam Leaves For 10 Minutes. Drain. in A Skillet, Heat The Olive Oil. Place 3 Cabbage Leaves In Skillet And Top With 1 Patty. Add 3 More Cabbage Leaves And Top With The Other Patty. Add Remaining Cabbage Leaves. Brown Well For 7-10 Minutes On One Side. (don't Worry If Cabbage Burns A Little, That Is Part Of The Taste.) Carefully Flip The Food Over With A Large Plastic Spatula. Brown On The Other Side For 7-10 Minutes. Remove From Heat And Keep Warm. in The Same Skillet, Dissolve The Beef Bouillon; Add The Wine And 2 Cups Of Water. Cover And Cook For 45 Minutes Over Low Heat. in A Small Dish, Mix The Flour With A 1/2 Cup Of Water And Add To The Juices In The Skillet. Heat And Cook Until Thickened. Place Gefulltes Kraut On A Platter, Then Pour Some Gravy Over The Top. Slice And Serve With Remainder Of Gravy On The Side. serves 6 To 8. nutrition Values Per Serving: 398 Calories, 25 G Fat, 15 G Carbohydrates |
