First off – I apologize for my delay – got totally sidetracked by holidaze & am doing my best.
This one started by going to a “german-type” restaurant & a) they didn’t even have pretzels b) lamb sausage on bed of sauerkraut w/ lame slice of rye bread sitting on top is NOT how to do it. So, I had bright idea @ about 12am after being schooled on how to make a French 75 – from Steve @ Sound Spirits – to make something German-area by lunchtime.
Woke up late & improvised, but they actually turned out pretty damn good. As mentioned, I’m kinda like the Bob Ross of the crock w/o the fro. You can screw it up, but you can make it better somehow (or at least learn a lesson). Basically, had to pre-cook meat & rice.
Ran to store & had to pre-cook meat & rice & didn’t get to let it sit all day like it should have…here goes:
- 12 leaves cabbage (or so)
- 1 cup uncooked white rice
- 1 egg, beaten
- 1/4 cup diced onion
- 1 pound extra-lean ground beef
- 1/4 cup bread crumbs (used non-herbed)
- 1 1/4 tblsp salt (I never add the salt – if you want it later – thats your deal, man)
- 1 1/4 tblsp ground black pepper
- 1 cans diced tomatoes w/ juice
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- *secret thingy – added 1 red jalapeno to meat mixture – this was the hat trick
Making this thing:
- Bring a large pot of water to a boil. Boil cabbage leaves for a few minutes – just look & see if the top ones start separating from head (hehe)
- Pull leaves off, be careful not to rip them if you can – if so, screw it, set them aside to cool for wrapping
- In large bowl, combine 1 cup rice, egg, milk, onion, ground beef, pepper, bread crumbs & jalapeno.
- Place enough meat in each leaf to even them out – then roll them up, sorta like making a burrito, but in German…plus, you get to put a toothpick thru them.
- Mix can of tomatoes, lemon juice & worcestershire sauce together / pour half in crock, add the rolls then pour other half on top.
Drop in crock for 8hrs. As mentioned, I had to hurry so put it on for 4hrs & turned out great.
You can drop diced up potatoes on top of the mixture @ 2hrs (so as not to get mushy) or just boil some & pour leftover crock sauce on them (German gravy?)
Nice crusty bread works too for sopping up.
End result: excellent filling dish & not terribly hard to make & you can say “scheisse” a lot while making.
Topf on! (loosely translated)
PLEASE CLICK ON PHOTOS FOR LARGER VIEW! (happy now?)