Bavarian Stuffed Cabbage Rolls With Onion Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Bavarian | 6 | -8 serving | |
INGREDIENTS
| 1 | Head Cabbage | |
| 1 1/2 | c | Soy meat, beef flavor |
| finely chopped | ||
| 1 | Onion, diced | |
| 1 | Egg | |
| 2 | White bread | |
| 1/3 | c | Milk |
| 1 | c | Rice, brown or white |
| cooked | ||
| 1 | pn | Pepper |
| Salt to taste | ||
| approximately 1/3 tsp. | ||
| 3 | T | Butter or margarine |
| 1 | Big onion, 1 cup diced | |
| 2 | T | Flour |
| 2 1/2 | c | Cabbage stock |
| 1/2 | t | Caraway seeds |
| 1 | pn | Pepper |
| 1/3 | t | Salt or to taste |
| hours to prepare. |
INSTRUCTIONS
Cut the core out of the cabbage. Fill a large pot half-full with water and bring to a boil. Put the cabbage with the core-side down into the water. Boil for a few minutes, then turn head around so core-side is up. Start to carefully remove the outer leaves with a pair of tongs. Try to leave the leaves as whole and undamaged as possible. The stem of the leaves should be soft enough to roll. Remove about 16-18 leaves and set aside on a plate. Leave the rest of the cabbage simmering for about 20 minutes to get the stock for the sauce. Filling: Soak the bread in the milk. Combine soy meat, rice, egg, soaked bread, onion, salt and pepper in a blender and mix well to get a thick paste. Spread one cabbage leaf out on the table in front of you with the stem end towards you. Take 1-2 tablespoons of the filling and place it on the stem end. Carefully roll up the cabbage leaf folding in the sides as well. Put seam facing down in a baking dish. Roll up all the cabbage leaves this way and place tightly next to each other in the dish. Set aside. Sauce: Melt margarine or butter in a heavy saucepan. Add onions and saut=82 until golden brown. Add flour and stir continuously until the flour is roasted and a light brown color. Add the cabbage stock and the spices and bring to a boil. Simmer for a few minutes. The consistency should be thin. If needed, add more stock. Pour this sauce over the cabbage rolls in the baking dish. Put in a preheated oven at 300=F8F. Bake until the cabbage is tender and golden brown. Serve with parslied potatoes and apple sauce. Source: Zorba the Buddha Cafe at http://osho.org/news/zorba/ Posted to MM-Recipes Digest by "Kathleen Weber" <momqat@ibm.net> on May 04, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 79
Total Fat: 8.8g
Cholesterol: 81.7mg
Sodium: 283.5mg
Potassium: 204.6mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.2g
Protein: 19.8g