I made up some cabbage rolls and decided I wanted to try something a little different.
I did a pork sausage and beef mixture with rice for the filling.
For one pan I made a white sauce. It consists of sauteing some shallots in butter then making a roux with some flower. I then deglazed the pan with some white wine and then added heavy cream and let it thicken. It was seasoned with salt and white pepper. In the other pan a layer of sauerkraut.
Next I got the leaves ready for stuffing by boiling the head of cabbage until the leaves came off easily one by one
Stuffed and rolled then placed into their appropriate pans
Then they were topped with sauce. The red sauce is a simple sauce. It's basically a can of tomato soup with Worcestershire sauce added. Then the other one got more of the white sauce. The white sauce had thickened up a bit but I knew after baking it would thin out quite a bit. They then went into a 375-degree oven covered with foil.
Out of the oven.... Well I was right the white sauce thined out big time!
We had the red ones that night over a big pile of mashed potatoes and they were delicious! A few nights later I warmed up the purple cabage ones and made some more of the white sauce to top them with. After baking for so long the sauce seperated so bad there was no saving it. This was the batch that was an experiment so live and learn I guess!
Here they are with a twice baked potato. The potatoes were just some frozen ones you pop in the oven to heat up.
They were really really good!! I didnt expect much but they were like a mash up of cabbage rolls and sweetish meatballs. I'll definitely revisit this and make a few improvements. I'm glad I tried something different on these.
Thanks for taking a look!
I did a pork sausage and beef mixture with rice for the filling.
For one pan I made a white sauce. It consists of sauteing some shallots in butter then making a roux with some flower. I then deglazed the pan with some white wine and then added heavy cream and let it thicken. It was seasoned with salt and white pepper. In the other pan a layer of sauerkraut.
Next I got the leaves ready for stuffing by boiling the head of cabbage until the leaves came off easily one by one
Stuffed and rolled then placed into their appropriate pans
Then they were topped with sauce. The red sauce is a simple sauce. It's basically a can of tomato soup with Worcestershire sauce added. Then the other one got more of the white sauce. The white sauce had thickened up a bit but I knew after baking it would thin out quite a bit. They then went into a 375-degree oven covered with foil.
Out of the oven.... Well I was right the white sauce thined out big time!
We had the red ones that night over a big pile of mashed potatoes and they were delicious! A few nights later I warmed up the purple cabage ones and made some more of the white sauce to top them with. After baking for so long the sauce seperated so bad there was no saving it. This was the batch that was an experiment so live and learn I guess!
Here they are with a twice baked potato. The potatoes were just some frozen ones you pop in the oven to heat up.
They were really really good!! I didnt expect much but they were like a mash up of cabbage rolls and sweetish meatballs. I'll definitely revisit this and make a few improvements. I'm glad I tried something different on these.
Thanks for taking a look!
