Gefulltes Kraut (German Stuffed Cabbage)

2 pounds lean ground beef
2 eggs
3/4 cup seasoned dry bread crumbs
1/4 cup chopped onion
1/2 cup fresh chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head cabbage
1 tablespoon beef base
1/2 cup red wine (cabernet sauvignon or merlot)
3 tablespoons olive oil
2 1/2 cups water, divided
1/4 cup all-purpose flour

In a large bowl, combine beef, eggs, bread crumbs, onion, parsley, salt, pepper, beef base and wine. Mix well and shape the mixture into 2 large, round patties, about 8 inches in diameter.

Carefully pull off 9 or 10 cabbage leaves from head.

Add 1 1/2 cups water to a large pot and place cabbage leaves in pot. Cover and steam leaves for 10 minutes. Drain.

In a skillet, heat the olive oil. Place 3 cabbage leaves in skillet and top with 1 patty. Add 3 more cabbage leaves and top with the other patty. Add remaining cabbage leaves. Brown well for 7-10 minutes on one side. (Don't worry if cabbage burns a little, that is part of the taste.) Carefully flip the food over with a large plastic spatula. Brown on the other side for 7-10 minutes. Remove from heat and keep warm.

In the same skillet, dissolve the beef bouillon; add the wine and 2 cups of water. Cover and cook for 45 minutes over low heat.

In a small dish, mix the flour with a 1/2 cup of water and add to the juices in the skillet. Heat and cook until thickened. Place Gefulltes Kraut on a platter, then pour some gravy over the top. Slice and serve with remainder of gravy on the side.

Serves 6 to 8.

Nutrition values per serving: 398 calories, 25 g fat, 15 g carbohydrates

gefulles kraut recipe is filed under vegetables, sauerkraut.
Origin: German and Austrian