Sig's German style stuffed cabbage rolls with creamy mash
Sig's German style stuffed cabbage rolls with creamy mash

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, sig's german style stuffed cabbage rolls with creamy mash. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sig's German style stuffed cabbage rolls with creamy mash is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Sig's German style stuffed cabbage rolls with creamy mash is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have sig's german style stuffed cabbage rolls with creamy mash using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sig's German style stuffed cabbage rolls with creamy mash:
  1. Get 1 medium to large Savoy or white cabbage
  2. Take 1 large pot of water
  3. Make ready 1 1/2 teaspoon salt or salt substitute
  4. Take 450 gr minced mix of beef and pork
  5. Prepare 1 good pinch of salt and fresh ground black pepper each
  6. Get 1 good sprinkling of thyme
  7. Get 1 good sprinkling of paprika powder (sweet if you have)
  8. Prepare 1 large egg
  9. Get 1-2 tablespoons dried breadcrumbs/panko
  10. Make ready 150 gr bacon bits (I prefer smoked gives better flavoured gravy)
  11. Get Cabbage water
  12. Take Gravy powder to thicken to your liking
  13. Prepare 3 tablespoons butter
  14. Prepare Pinch grated nutmeg for leftover cabbage
Instructions to make Sig's German style stuffed cabbage rolls with creamy mash:
  1. First, with a sharp knife cut away outer leaves that are not to your liking. Then make incisions into stalk to cut out a cone from stalk. Put the cabbage into a large pot of water with the 1 1/2 teaspoon of salt. The cabbage should be almost covered with the water. Bring to boil, turn off and leave cabbage to stand for about 5 minutes in the water. Drain the cabbage very well. Set aside cabbage water. You need a little to simmer meatrolls and to make gravy later. (You can drink the rest.)
  2. In the meantime mix your meat mix (you can use leaner lamb, just not so lean beef or lean pork) with the thyme, egg, paprika, breadcrumbs or panko and salt and pepper and make 8 or 10 thin meat rolls. Don't knead to badly or the meat will become tough. Heat the bacon bits until crispy, remove from pan set aside, keep the pan with the fat, so you can cook the cabbage rolls in them.
  3. Carefully remove leaves from cabbage. Put a single roll of meat sideways over each stalk end (cut a little from stalk if it is to thick) then roll a little, tack the sides in and roll over. Do this with all meatrolls you have.You can secure the rolls with string. Put all the rolls into bacon pan with 1 tablespoon of butter. Very slightly brown, add a little cabbage water to simmer for 15 to 20 min until meat is cooked. Remove from pan, keep warm. In meantime make mashed potatoes to your liking.
  4. Shred up the leftover cabbage, heat through with the remaining butter, season with nutmeg. Serve aside the cabbage.To make the gravy use the juices in the pan, add some of the cabbage juice and thicken with gravy powder. Pour gravy over mash and garnish with the bacon bits.

So that is going to wrap this up with this exceptional food sig's german style stuffed cabbage rolls with creamy mash recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!