HOW TO COOK KOHLROULADEN

How To Make Kohlrouladen –here is another Germna dish that Aryans like. I’m not German but I love this dish. It is actually a counterpart of the Filipino dish called Lumpia. It is a Cabbage roll but more Germans because of the ingredients we are going to use. Unlike the Lumpia of the Philippines, this Kohlrouladen is made with rice, beef and butter. And instead of using gravy, we are going to use tomato sauce because it is better to combine with the ingredients being used. Here is how to cook Kohlrouladen:

Ingredients

½ kg cabbage (whole size)

1 cup raw rice

1 cup beef broth

½ teaspoon salt

1 pinch of ground pepper

2 tablespoon butter

1 small size onion (minced)

1 pound ground beef

1 egg (whisked)

Pepper

Ingredients for the sauce

15 ounce tomato sauce

½ water

2 tablespoonfull brown sugar

2 tablespoon white vinegar

1 teaspoon dry mustard

½ teaspoon salt

Cooking Procedure

1. Remove the core from the cabbage.
2. In a bowl, put the cabbage and pour in boiling water directly into the hollow part where the core is removed. Continously pour in water until the cabbage is covered.
3. Let it rest until the cabbage is quite supple.
4. Remove the water and separate leaves but be careful not to damage the leaves.
5. Remove the base part of the leaves. And set aside.
6. In a pot, combine raw rice, broth and salt. Bring to a boil and simmer until the rice is cooked. Remove the excess water.
7. Remove from  heat.
8. In a pan, heat butter. Saute onions until transparent, do not overcook.
9. Add beef and saute until the beef is brown.
10. Pour the sauteed beef into the rice and mix perfectly. Stir in eggs.
11. Put 2 spoons of meat mixture on every leaf and roll. Tuck in every end of the rolls.
12. In a pot, put the rolls and arrange in layers.
13. Season each layer with salt and pepper.
14. In a pan, combine all the remaining ingredients. Bring to boil and simmer. Stir well and pour over the rolls. Set the oven on 350 F heat and bake the rolls for 2 hours.
15. Remove from oven and serve.

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