Stuffed cabbage leaves rolls
2 large head green cabbage
1kg ground meat
2 onion, grated
1 bread roll or 4 slices of toast
parsley, soaked in water or milk and then squeezed
2 teaspoon oregano or marjoram
2 teaspoon grated nutmeg
4 teaspoons mustard
4 teaspoons salt
2 teaspoon black pepper
butter, 400 ml vegetable broth
Fill a large pot with water and bring it to boil. When the water comes to a boil, fill a large bowl with ice water. Cut out as much of the core as you can from the bottom of the cabbage, then drop the whole, cored head into the boiling water for 3 to 4 minutes. Once the leaves separate and are pliable, immediately remove and drop the blanched leaves that separated (keep the pot of water boiling) in the ice water. Once cooled down, remove and pat the leaves dry. Repeat with any leaves still attached to the head and not pliable, until you’ve gotten all the leaves off the head, and they are all soft and pliable.
Alternatively, if you’ve got time on your hands, you can freeze the wrapped head of cabbage for two days then defrost. When defrosted, the leaves will peel off easily and be soft enough to roll.
Here’s some other ideas, although I have yet to try them so I cannot confirm that they work. 1. Place the cabbage in the microwave for 6 minutes. The core will slip right out and the leaves will be perfect for rolling. 2. Throw the whole, uncored head of cabbage into the boiling water. The leaves won’t separate on their own, but should be easy to peel off.
Set aside about 10-12 of the largest leaves and slice off any thick parts of the vein on each of them, or just cut out the thick vein since that part will be covered once the cabbage leaf is rolled.
Mix the ground meat with the rest of the ingredients (NOT the butter and broth). Using slightly moistened hands form the pieces into thick cylinders. Place a cylinder of filling near the bottom of a cabbage leaf (if the vein in the leaf is really thick, shave it down more with a knife before placing the beef on it, being careful not to cut through the leaf itself OR, cut the thick vein out completely in a narrow V. When you roll the cabbage, that V will be covered sufficiently).
Roll the meat filled cabbage leaf up, folding both sides over the filling and finish rolling to enclose the filling. Use tooth picks to secure the leaves so they don’t fall apart. Continue, filling and rolling all the cabbage leaves. Place them on a tray.
Melt the butter in a saucepan. Add the cabbage rolls and fry them on both sides until slightly brown. Add the broth and close the saucepan with a cover. Let the rolls simmer for about 30-40 min.
Take out the rolls and place them on a plate. Add sour cream to the broth and boil for a minute. Then spread some of the broth sauce on the rolls. Serve the rolls with boiled potatoes or potato mash.
Hühnerfrikassee (Chicken fricassee)
2 kg chicken breasts
1 chicken leg
2 bunches soup vegetables (cut into small pieces)
2 onions (cut into cubes)
50 g butter
60 g flour
(1 l chicken broth – we are making it ourselves)
350 g Asparagus from a jar or frozen peas and carrots
1 tub of whipping cream (or Rama Creme fine)
Worcestersauce, Lemon juice, sugar, salt and pepper
First boil the rice according to the instructions on the pack.
Bring 1,5 l of salt water to the boil. Wash the meat and add tot he boiling water. Add the cut up vegetables and onion to the meat. Let it boil for one hour.
Take the meat out of broth and cut the chicken breast into big cubes. (Don’t use the leg)
Pour the broth through a sieve and set aside.
Melt the butter (over low heat) and add the flour, fry until it is yellow. Then add one liter of the chicken broth and whisk thoroughly. Watch out for lumps!! Let the sauce simmer for 5 minutes. Add the peas and carrots and the chicken cubes and bring to the boil again. Then add the cream but don’t let it boil anymore.
Bring to taste with sugar, lemon juice, salt, pepper, Worcestersauce.
If the sauce is too thin you can use a little starch to make it thicker.
Serve with rice.
Labskaus (Speciality from Hamburg)
500 g Corned Beef
5 big onions
5 kg of potatoes (kruimig)
1 jars of gherkins
1 jars of pickled beet root (Lidl supermarkt)
Peel the potatoes, then cut into smaller pieces and bring to the boil in salt water. In the meantime peel the onions and cut into fine cubes. Take out the gherkins and also cut into small cubes. Preserve the liquid of the gherkins
On medium heat melt the butter/margerine and add the onions. Fry them until they are soft (not brown) stirring frequently. Add the roughly chopped corned beef and let it simmer for a couple of minutes.
Mash the boiled potatoes and add to meat. Now add the gherkin cubes and the liquid and bring to taste with salt, peper, nutmeg and possible more liquid.
Serve with beetroots, rollmops (haring) and fried eggs.