Cabbage Roulades with Sauerkraut

04/30/2012 3 Comments

This is a dish the I grew up with in Austria that my mom used to make for me all the time.  She learned this dish from my Croatian grandmother, and it is a fantastically balanced and the acid is perfect.  This is a childhood favorite for me that has remained in the top dishes for me. Cook this dish ahead for dinner guests and amaze them.

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Mom, Vielen Dank und ich Liebe und Vermisse Dich!

Ingredients for the Roulades:

  • 1 large head of fresh green cabbage
  • 3 lbs grass-fed ground beef
  • 1/4 cup of organic sweet rice (we used Haitai) *** Precook the rice
  • 1 small yellow onion, finely chopped
  • 3 large cloves of garlic, finely chopped
  • Sea salt and black pepper to taste
  • 1/4 tsp of caraway seed
  • 1/2 tsp of marjoram (activate by rubbing the herb between your palms)
  • 1 pinch of cardamom seeds

Ingredients for Sauerkraut:

  • 2 lbs of sauerkraut, wash very well otherwise it will be too sour
  • 1 large yellow onion, sliced
  • 3 thick slices of bacon, chopped
  • 1 tbsp of coconut oil

Preparation for Roulades:

Heat salted water in a large pot to boil. Cut the stem of the cabbage head out, keep the leaves; so carefully cut out the stem…. place head of cabbage into boiling water and boil until you see the leave becoming softer and a little translucent. Now carefully peel one leaf after the other off and place to the side.

While your water is boiling, mix all ingredients above (not the cabbage head) well, and let it rest.

Use the same large pot for the sauerkraut: On medium-high heat coconut oil and chopped bacon until slightly roasted and sliced onion. Sautee until nicely wilted and glossy. Now add the washed and well-drained sauerkraut and stir well, reduce heat to low.

Take one cabbage leaf at a time and fill it with an egg size meat mixture. Here is how to roll it: Start with the thicker side of the leaf and fold over once, then fold in the left and right sides and roll it to the end of the leaf and secure with a toothpick. Place one after the other into the sauerkraut. Cover each Roulade with sauerkraut and alternate. Bring to a boil one more time, cover, reduce heat to low and simmer for 2 hours.

…and now, just enjoy!

Filed under Entree, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , , ,

Cooking with Apples Series: Gala Red Cabbage

06/07/2011 Leave a comment

Cooking with apples adds interesting flavor and texture and is an amazing addition to dishes especially for pork, poultry and fish. This is my mom’s goody – but oldie.

It’s best if you use tart apples such as Gala, Fuji, Granny Smith apples unless you want to make something very sweet and more pulpy.

The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases. WHFoods: Cabbage Nutrition

Ingredients

  • 1 large Gala apple, cored and peeled, and shredded
  • 1 large red cabbage, cut in half, chopped into thin slices
  • 1 tbsp coconut oil
  • 3/4 cup of water
  • 1 medium yellow onion, finely chopped
  • 3 whole cloves
  • 3 whole cardamom pods
  • 1 tbsp red wine vinegar
  • Pink Himalayan sea salt and fresh ground black pepper to taste
  • 1 pinch of caraway seeds

In a large skillet or sauce pan, heat coconut oil on medium – high, add onions and saute until very glossy, then you add cabbage, water and all other spices. Cover, and reduce heat to low – medium and cook for about 15 minutes. Now add shredded apple and vinegar stir thoroughly until all ingredients are blended and all water has evaporated. Check to make sure that it tastes to your liking and serve. 

This side dish takes about 20 minutes to prepare and cook and is very easy. Enjoy, we served it in the last post as accompaniment to our pork shoulder.

Filed under Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , , , , , , ,

Roasted Pork Shoulder

02/12/2011 10 Comments

Another one of my mom’s treasures…and old time favorite from my childhood. Please try this simple dish – it will surely satisfy and be easy on your wallet. Fantastic – we’ll post her red cabbage very soon.

Ingredients

  • 5 – 6 lb pork shoulder bone in
  • sea salt lightly rubbing shoulder completley
  • 4 large cloves garlic, finely chopped
  • 1 medium to large onion, sliced
  • 1 tsp caraway seeds, rub shoulder
  • 1 1/2 cups water

Preparation

Preheat to 350 Convection. In a roast pan, place shoulder with above spices and add water, cover with aluminum foil. Cooking time is about 2 1/2 to 3 hours. Let cook covered with foil for 1 1/2 hours then uncover and spoon/baste water/juice every 15 – 20 minutes, and turn a couple of times until it’s golden brown and serve as you see fit.

We cut it into three chunks so to allow for maximum browning and seasoning.

Serve it with some awesome blue cabbage and enjoy.

Filed under Entree, Paleo, Primal, Recipe Tagged with , , , , , , , , , , , ,

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