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This recipe is similar to our German Meatloaf recipe, but adds the flavor and texture of crisp cabbage. A wonderful combination of sweet and slightly spicy.
Ingredients
Meatloaf
1 Pound of Ground Beef.
1 Pound of Ground Pork.
1 Cup of Chopped Onions.
1 Cup of your favorite Applesauce.
1.5 Cups of White Rice.
2 Heaping tablespoons of Stoneground Mustard or your favorite German Mustard.
1 Heaping teaspoon of Caraway Seeds.
1 Heaping teaspoon of Paprika.
Large or 2 small head of Cabbage.
German Sauce (Optional)
1 Cup of Vegetable Broth.
1 - 8 Ounce can of Tomato Sauce.
1/2 Cup of White Wine.
1 Can of diced Tomatoes with chopped Green Chilies (Rotel).
2 Small Onions finely chopped.
1 Red Pepper finely chopped.
5-6 Mushrooms chopped (Optional).
2 Teaspoons Paprika.
Add Roux to thicken Sauce.
Fresh chopped Parsley.
Directions
Preheat Oven to 350 degrees.
Fill a suitable stock pot with water at a level approximately 2 inches above top of cabbage. (Bring to a slow boil).
Place both meats in a large mixing bowl.
Add Onions, Applesauce, Breadcrumbs or Rice, Mustard, Caraway Seeds and Paprika to meat mixture.
Mix thoroughly with clean hands until mixture is well mixed.
Slice one inch off the core side of the cabbage.
Place cabbage in boiling water. As it softens, layers will want to peel away. Take your time with this so you don't end up with too many small pieces. Carefully remove layers onto a plate with paper towels. Allow to cool, while making sure layers are pliable enough to roll up.
Grease a large baking pan, and preheat oven to 350 degrees.
On a flat work surface, place a suitable amount of meat mixture onto the core end of the cabbage leaf.
Fold inward both sides of leaf and begin rolling starting with the meat side of the leaf.
Place roll in baking pan and repeat until all rolls are completed.
Once pan is full, pour sauce over cabbage rolls and cover with foil.
Bake for 60 minutes or until internal temperature reaches 145 degrees.
Remove from oven, then sprinkle rolls with fresh chopped Parsley and serve.
Pro Tip:
If you have any meat mixture leftover, you can freeze it for future use.
Carefully remove the core from the cabbage. It makes a great crispy and crunchy snack while you're cooking.
Nutrition Disclaimer We are not dieticians or nutritionist. Any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands you use.