Easiest Way to Cook Perfect Sig's Red stuffed Cabbage

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Sig's Red stuffed Cabbage. My version of vegan stuffed cabbage rolls features red cabbage leaves, lentils, onions, garlic, brown rice, and Ragu tomato sauce. It's super flavorful and easy to make! I bet that your family will love this cabbage recipe as much as we do!

Sig's Red stuffed Cabbage Red cabbage is distinguished by its coloring, texture and flavor. Like Green cabbage it is rounded and wrapped in tightly wound waxy leaves. The leaves are more violet and burgundian versus true red. You can cook Sig's Red stuffed Cabbage using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sig's Red stuffed Cabbage

  1. Prepare 8 large of red cabbage leafes.
  2. You need 3 tbsp of cider vinegar.
  3. You need 1 of clove.
  4. You need 1 pinch of each of salt,pepper and sugar.
  5. It's 200 grams of brown cepes (close cup brown mushrooms).
  6. Prepare 650 grams of ground (minced )beef or use equivalent of vegetarian mince or marinaded tofu, puree the tofu to a mince like consistency ).
  7. It's 100 grams of butter.
  8. Prepare 1 of egg.
  9. Prepare 1 of old crusty roll.
  10. It's 2 tbsp of fresh cream.
  11. It's 1/4 liter of beefstock or vegetable stock.
  12. It's 1 tbsp of plain flour.
  13. Prepare 2 cup of good medium sweet red wine.

Their flavor is far more bold, cruciferous and peppery versus green cabbage, which is also due to the. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California. This delicious German Red Cabbage (aka Rotkohl or Blaukraut) is a fantastic sweet and sour recipe that is served with many traditional German This Golumpki Recipe (Gołąbki, Stuffed Cabbage) is our family recipe for Golabki, or Polish stuffed cabbage rolls. It is handed down through the generations.

Sig's Red stuffed Cabbage instructions

  1. boil the cabbage leaves in 1ltr of water with the vinegar,clove,salt,pepper and sugar (a good pinch of each)for five minutes.Drain well..
  2. slice the mushrooms and gently fry for five minutes in butter.Use a blitzer to almost puree the mushrooms..
  3. soak the breadroll and sueeze out water mix with minced vegetarian meat equivalent or meat,egg,cream,salt and pepper and last but not least the mushroom puree, make a dough.Divide mixture equally onto the cabbage leafes,tuck in and wrap little parcels.Heat rest butter in oven proof pan and tightly pack in the parcels. Heat oven to medium heat. Cook the parcels for ten minutes then add the stock and cook for a further 50 minutes..
  4. thicken the juices with the flour and red wine,boil and season with salt,pepper and sugar..
  5. serve with roast potatoes..

I used normal cabbage instead of red one as I had it on hand. I omitted onion as I did not have it. It still tastes good and my German husband LOVES this! Ground meat rolled in cabbage and boiled in broth. Spicy red cabbage is a quick stir fry made with purple or red cabbage.