Drei Kleinen Schweinchen I I – Rotkohlrouladen |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
If you do it right it should make 8 large sized rolls Ingredients:
1 medium sized red cabbage head |
2 lbs of lean ground pork (granted that’s oxymoronical) |
3/4 cup of short grained white rice |
3/4 cup of fresh applesauce |
3 cloves of garlic (finely minced) |
1/2 tsp. of allspice |
2 tbls. of toasted caraway seeds |
salt and black pepper |
3 quarts of beef or pork stock |
3 cups of cranberry juice |
---sauce |
1 medium yellow onion |
3/4 lb. of smoked bacon |
2 tart green apples |
fresh flat leafed parsley |
2 tbls. of tomato paste |
3 tbls. of butter |
salt and pepper |
Directions:
1. Have on the boil a large pot of water. Cut out the core from the cabbage while keeping it whole. Plop the cabbage into the boiling water and as it bathes start to pull off the outer leaves as they become tender. Drain them well and let cool.
2. In the meantime soak the rice in very hot water for 15-20 minutes, rinsing and changing the water twice. Drain well.
3. Combine the pork and applesauce with the rice. Season it with the allspice, caraway, garlic, salt and pepper.
4. This will be used to fill the cabbage rolls which should be on the larger side (use about 5 oz. of the filling for each). Make sure that they are tightly sealed.
5. Lay them in a single, layer into a deep casserole. Pour in the stock and cranberry juice and cover tightly. Bake at 350o for 1 1/2 hours. Strain and save the pan juices.
6. SAUCE: Have the bacon cooked halfway and chopped small. Dice the onion small. Peel, de-core and chop the apple small. Roughly chop the parsley.
7. Sauté the onion and apples in the butter until they both turn a light brown. Add the pan juice from the cabbage and the tomato paste.
8. Let it reduce very slowly for 20 minutes, then in with the bacon and thicken it by means of some pale roux. Season with the salt and black pepper and finish with the parsley.
|
|