It’s one of her old stand by cookbooks to this day.Įvery bride of Brigitte’s generation living in the City of Wurzburg Germany received this cookbook. Cabbage Beef Stew Recipe Fresh Apple Cabbage Salad Chorizo Cabbage Rolls Skillet Dinner Red Cabbage Carrot Salad Cabbage Patch Soupīrigitte showed me the cook book the local German government gave her on her wedding day. Here are some more delicious cabbage recipes to help you use up your extra Cabbage leaves. You may even need TWO heads of green cabbage to get enough leaves large enough to roll. You WILL have cooked leftover cabbage after choosing only the large leaves to roll. I didn’t know Bay leaf Trees would grow here! More Cabbage Recipes: She sent me up some dried Bay leaves and I made a German Borscht Soup and many other yummy meals with them. This bay leaf tree she grew herself from a seedling. What side dish goes well with Cabbage Rolls? Here are a few other options for ground meat in cabbage rolls: The most popular meat to use in cabbage rolls is ground beef. What kind of Meat goes in Cabbage Rolls?Īny type of ground meat can be used in cabbage rolls. These cabbage rolls are filling and can be eaten as a main dish or served as a side for a large dinner. Krautwickel makes great leftovers and is filling meal. This dish is traditionally eaten warmed up, but it can also be eaten cold. This dish has been popular for years in Europe. Krautwickel means “cabbage wrap” when translated from German to English. If you are having difficulty working with the cabbage leaves after the boiling process, return them to the boiling water and boil longer. Since cabbage leaves are very dense and fibrous, they made need to cook longer than the recommended cooking time. Most of the tenderizing and softening process will be done while the cabbage leaves are boiling. If the cabbage rolls are tough and chewy, the dish needs to be cooked longer. Make sure that the cabbage leaves are soft before removing the dish from the oven. Why are my Cabbage Rolls tough?Ĭabbage Rolls are tough when the cabbage leaves have not been cooked long enough. Brigitte’s tips and methods make it easy. This recipe is a perfect match for an entry level cook. I HIGHLY recommend you watch her make this recipe.
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