Dish: gefulles kraut

Gefulltes Kraut (German Stuffed Cabbage).
2 pounds lean hamburger.
2 eggs.
3/4 cup experienced dry bread crumbs.
1/4 cup sliced onion.
1/2 cup fresh sliced parsley.
1/2 teaspoon salt.
1/4 teaspoon pepper.
1 medium head cabbage.
1 tablespoon beef base.
1/2 cup red white wine (cabernet sauvignon or red wine).
3 tablespoons olive oil.
2 1/2 cups water, divided.
1/4 cup all-purpose flour.

In a big bowl, integrate beef, eggs, bread crumbs, onion, parsley, salt, pepper, beef base and white wine. Mix well and form the mix into 2 big, round patties, about 8 inches in size.

Thoroughly manage 9 or 10 cabbage leaves from head.

Include 1 1/2 cups water to a big pot and location cabbage leaves in pot. Cover and steam leaves for 10 minutes. Drain pipes.

Location 3 cabbage leaves in frying pan and top with 1 patty. Include 3 more cabbage leaves and leading with the other patty. Include staying cabbage leaves.

In the very same frying pan, liquify the beef bouillon; include the white wine and 2 cups of water. Cook and cover for 45 minutes over low heat.

In a little meal, blend the flour with a 1/2 cup of water and include to the juices in the frying pan. Location Gefulltes Kraut on a plate, then put some gravy over the top.

Serves 6 to 8.

Nutrition worths per serving: 398 calories, 25 g fat, 15 g carbs.

Include 1 1/2 cups water to a big pot and location cabbage leaves in pot. Location 3 cabbage leaves in frying pan and top with 1 patty. Include 3 more cabbage leaves and leading with the other patty. Include staying cabbage leaves. In a little meal, blend the flour with a 1/2 cup of water and include to the juices in the frying pan.


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