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gefüllter weißkohl

December 16, 2010

this “swabian” (schwabisch) recipe is from black forest cuisine by walter staib (a relative of some kind)

STUFFED CABBAGE  (say: gefilte vye’ss-coal, or filled white cabbage)



stuffing:
1 T unsalted butter
1/2 yellow onion, peeled and chopped
6 oz ground pork
6 oz ground beef
3 egg yolks
1 scallion, finely chopped
1 T chopped fresh parsley
1 c cooked rice
salt and pepper

assembly:
1 head green cabbage
6 slices bacon, cut in half widthwise

sauce:
2 T unsalted butter
1 T finely chopped garlic
1/4c finely chopped bacon
1/4c finely chopped onion
1/4c finely chopped green pepper
3 T hungarian paprika
2 T flour
1 c full-bodied red wine, such as burgundy
1/2 t ground cayenne
1/2 t dried red pepper flakes
salt and pepper
1/3 c sour cream

make stuffing. saute onions in butter. set aside to cool completely. combine cooled onion and other stuffing ingredients, mix well.

preheat over to 350.

bring saucepan of lightly salted water to boil, reduce to “hearty simmer” at medium-high. core cabbage and simmer until outer leaves are slightly softened, ~2-3min. remove outer leaves and drain on towel. continue this process until you have at least 24 leaves.

place two leaves slightly overlapping and add ~1/4c stuffing to middle. fold and set seal side down in a greased baking dish.

place half a slice of bacon over each cabbage and bake until bacon is crisp, ~20mins.

to make sauce, saute garlic, add bacon and saute til crisp. add veggies and saute ~2mins til softened. stir in paprika and flour. add wine to deglaze, loosening the browned bits at the bottom. simmer 5 mins. add cayenne and s&p and simmer 5-10 mins. remove from heat and add sour cream.

add sauce to baking dish. stick it back in the oven for 10 mins. serve hot.

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