Name of a German Casserole With Shredded Cabbage and Ground Beef
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- Unstuffed Cabbage Roll Goulash
Oma'south Unstuffed Cabbage Roll Casserole
➤ by Gerhild Fulson
Love German cabbage rolls? You'll admittedly dearest Oma'due south ane-pot unstuffed cabbage roll goulash. Same smashing taste, merely a LOT less work. No rice or tomatoes here. But real German goodness.
REAL GERMAN FOOD!
For the full list of ingredients & detailed instructions, come across the recipe card at the end of this post. Simply before you roll, in that location's of import & interesting stuff to know right below.
There's just something nearly German cabbage rolls that admittedly doesn't compare with what's ordinarily known as cabbage rolls.
The ones my Mutti made were and so mouthwatering ... purely wunderbar. It was always such a treat when she made them. BUT, she didn't make them very oftentimes. They were a lot of work ... very time consuming. So, she simply made them for special occasions.
Here's her traditional cabbage rolls recipe that includes my way of making them a bit easier. And, aye, they are even so mouthwatering!
Unstuffing Cabbage Rolls!
One solar day, with a craving for some comfort food that only cabbage rolls could satisfy, I created this unstuffed cabbage roll casserole! I figured as long every bit I included all the ingredients, it should taste the same.
And I wasn't disappointed. My married man was and then excited, because it meant nosotros'd exist enjoying this more than often.
When I served them the first time, I just added some boiled potatoes on the side. That's all. That's all it needed. Simple. So Good!
The leftovers were served the next mean solar day with some fresh Brötchen for lunch. Simple. So Good.
This has now go a regular addition to my German nutrient menus!
Lazy Cabbage Rolls?
Aye, this can besides exist called lazy cabbage rolls since when you're feeling lazy and want comfort food, just throw all the ingredients into a bucket ... easy.
And aye, this can be made in a casserole in the oven. I but preferred to keep information technology in the saucepan, since I already had already used it to brownish the basis beefiness and the onions. Why mess up another dish?
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Hither's how I make these unstuffed cabbage rolls
Merely start cooking the ground beef in some olive oil.
I'm cooking this over medium-loftier oestrus until at that place's no pink showing in the meat. Proceed stirring to interruption upwardly the basis beef.
Once yous don't see any pink, add together your chopped onions and go on on frying and stirring. Soon your kitchen will olfactory property so inviting your hubby will come and see what you're doing.
Fry until the meat has started to brown and the onions are translucent and slightly browned.
Remove them to a bowl, add together a bit more than oil if needed and then part of the shredded cabbage.
Add the cabbage in portions. Yous desire to get some of the cabbage to be browned every bit well, because that'due south where all the flavor comes from.
Keep stirring and keep frying to get some of that cabbage slightly browned.
If you lot offset to get as well much browning in the bottom of the frying pan and it starts to go besides dark, add together a bit of water. Scrap upward the browned bits and let the h2o evaporate as you keep to brown the cabbage.
This is actually a way to become more than flavor into your browning. Add a fleck of water, scrape upwards the browned bits. Water evaporates and you can now go more browning done.
Add the residual of the cabbage and keep to melt it for a bit longer.
This office is really where most of the time and piece of work happens. This browning of the meat, onions, and cabbage is what brings out that German language flavour.
Information technology's really the merely matter that can't be rushed. Yous Exercise NOT Desire TO Rush this. And really, this whole process volition simply accept most ten minutes.
Now, return the meat and onions to the cabbage.
Stir everything together, scrapping up those browned bits at the bottom.
Then information technology'due south fourth dimension to add those spices.
I was very basic with the spices I used. Just salt and pepper. Usually, this is all I use when making my German cabbage rolls.
If you desire, y'all tin can add other spices every bit well. Just use what you'd normally employ when making cabbage rolls. Recollect, you desire to end upwardly with the aforementioned flavor.
Then, information technology'south time to add a fleck of liquid and simmer.
The liquid tin be equally uncomplicated as water. Or, some beef broth. That's it. Nothing tomato. That's just not German!
When you add the liquid, scrape up any browned bits on the bottom of the saucepan. This is all the goodness yous worked and then difficult to get. Stir and so comprehend your pan.
Simmer for near 15 minutes to an hr. It really doesn't matter. It just depends on how tender you like your cabbage. Personally, if I have time, I'll hands permit it simmer at the hour.
Now it's time to make that yummy sauce.
Add some actress beef stock if you're wanting more than sauce. I usually add about 2 cups. Then, I add just enough Veloutine (which likewise adds a bit of brown color) to get the thickness I want.
Yous could also your Bistro ... or whichever brand of gravy thickener you have available. Alternatively, y'all can simply mix some cornstarch with a bit of cold water and stir in enough to get the consistency you like.
Stir, simmer for a infinitesimal or two, and and then flavor with additional common salt and pepper as needed. I'll even add a bit of Montreal Steak Spice to give it a bit more boot.
Now, y'all can either just keep information technology like this ... tasting like cabbage rolls ... or you lot may determine to change it totally.
Since we often similar our cabbage dishes with a scrap of 'sourness', I may add together a bear upon of vinegar. And, sometimes some caraway seeds. Simply permit your "Oma" inventiveness flow!
Oma says,
I know! I know! The Montreal Steak Spice is NOT High german!!!! It'southward my OWN addition.
To give a fleck of a kick to the filling, I season the meat with Montreal Steak Spice -- any similar seasoned salt will practice. Or, just omit this and stay purely German ;)
Ready to brand my ane-pot German unstuffed cabbage roll casserole?
Oma's 1-Pot Unstuffed Cabbage Ringlet Casserole
Love German cabbage rolls? You lot'll admittedly dear Oma'south 1-pot unstuffed cabbage scroll casserole. Same great taste, but a LOT less work. No rice or tomatoes hither. Just real German language goodness. Existent GERMAN Nutrient!
Prep Fourth dimension | Melt Fourth dimension | Full Timetwoscore minutes |
Servings:
Makes 4 servings
Ingredients:
- ii tablespoons oil
- 2 pounds lean footing beef
- 1 large onion, chopped
- 1 small-scale green cabbage, shredded
- 2 - iii cups beef broth, divided
- 2 teaspoons common salt
- ane teaspoon freshly basis blackness pepper
- about 4 tablespoons Veloutine or 2 tablespoons cornstarch
Instructions:
- Heat oil in a large saucepan over medium-loftier heat. Add basis beefiness and melt until no pink is visible.
- Add onions and continue frying until onions are slightly browned and translucent.
- Remove beefiness and onions to a bowl. Add together function of the cabbage to the saucepan and fry for a few minutes to soften and brown. Add together a bit more than oil if needed. Add remainder of the cabbage, stir and continue frying for a few minutes.
- Return beef and onions to the cabbage. Stir in 2 cups of broth, salt and pepper. Cover and simmer for about 15 minutes and up to 1 hour.
- Depending how much sauce you'd similar, either add another cup of broth or water. Add together Veloutine to thicken sauce. (Or mix cornstarch with a fleck of common cold water and stir in enough to thicken.)
- Flavor with common salt and pepper and serve.
Notes/Hints:
- Add together whichever spices you lot like, such as caraway.
- Adding a tablespoon or so of vinegar is a nice touch. Information technology reminds me of this braised cabbage I grew up with.
- Serve this with boiled potatoes on the side.
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German Unstuffed Cabbage Whorl Casserole made Just similar Oma
By Oma Gerhild Fulson
Love German cabbage rolls? You'll admittedly love Oma's unstuffed cabbage roll goulash. Same corking taste, but a LOT less work. No rice or tomatoes here. Only real German goodness.
Ingredients: green cabbage, ground beef, oil, onion, beef broth, onion, seasonings, Veloutine or cornstarch,
For the full recipe, scroll up ...
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Author of German Girl in America
Hi, I'thousand Oma Gerhild! As a food writer and cookbook author, I'k always looking to find ways to pass on my High german heritage using local ingredients. Quick and easy. That'south my goal. Wunderbar food. That's the result.
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