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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sig's german style stuffed cabbage rolls with creamy mash. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Sig's German style stuffed cabbage rolls with creamy mash is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Sig's German style stuffed cabbage rolls with creamy mash is something which I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Sig's German style stuffed cabbage rolls with creamy mash:
  1. Get medium to large Savoy or white cabbage
  2. Make ready large pot of water
  3. Prepare salt or salt substitute
  4. Prepare minced mix of beef and pork
  5. Make ready good pinch of salt and fresh ground black pepper each
  6. Take good sprinkling of thyme
  7. Take good sprinkling of paprika powder (sweet if you have)
  8. Take large egg
  9. Take dried breadcrumbs/panko
  10. Make ready bacon bits (I prefer smoked gives better flavoured gravy)
  11. Prepare Cabbage water
  12. Make ready Gravy powder to thicken to your liking
  13. Take butter
  14. Take 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.

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