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Author Notes: This recipe has been in the family for years and never fails to be a favorite at the dinner table. This traditional german dish of stuffed cabbage rolls doused in a tangy sauce is healthy, hearty, and delicious. —The Gersamé Table
For the kohlrouladen:
- 1 pound Ground beef
- 1 Head of cabbage
- 1 Green chili pepper (chopped)
- 1 medium onion (chopped)
- A pinches Salt and black pepper (to taste)
- 1/8 teaspoon Gersame Spice (combination of mace, cloves, garlic powder and ginger powder)
For the sauce:
- 2 tablespoons Olive oil
- 1/2 Medium-sized onion
- 3 Bay leaves
- 3 Cloves of garlic (chopped)
- 1 teaspoon Corn Starch
- 1 Can beef broth (or vegetable broth)
- For The Kohlrouladen: In a bowl, mix the ground beef.
- Add in the green chili, chopped onions, Gersamé Spice™, salt and pepper to the ground beef.
- Depending on how large the cabbage leaves are, make 4-6 balls of ground beef. These should be medium size relative to the cabbage leaves.
- In a large pot, boil water with a table spoon of salt.
- Once boiling. lower the heat and place cabbage inside. Turn the cabbage continuously. At the same time, remove each layer, one by one. You should have 3-4 leaves for each meatball.
- To make the roll, take one cabbage layer and place a meatball inside. Begin to wrap it as you would a spring roll or burrito. Add another layer and wrap again. Repeat this process another 1-2 times.
- Use toothpicks wherever needed to hold the shape together. If you don't have toothpicks, an alternative is butter.
- Take a pan and fry them until brown. Keep aside.
- For the Sauce:
- In another pan, put in 2 tbsp. of oil.
- Fry the onion, garlic and bay leaves.
- Put in the corn starch and fry until onions are golden brown.
- Add the beef broth (or vegetable).
- Then, place the cabbage rolls in and let cook for 20-30 minutes on low heat.
- This recipe was entered in the contest for The Best Thing You Ate This Year