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.
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!
MMMMMMMM…can’t wait to try this one!
Hi Brenna, hope you guys are well, it’s been a while. These are great, a little more work then some other recipes, but worth it. Hugs to you and Kenny!
been making femrents for over two years now, I felt like jumping up and starting another ferment. Actually, I did. Sandor also covered making kefir, which is something I did a few times and then got out of the