GERMAN SAUERKRAUT ROLL
This is grilled and makes a nice meatloaf shape that can be carved into slices as an elegant grilled dinner item with a sauerbraten type of gravy or made into German burgers by serving on a bun, with an extra slice of swiss melted on top. It's different, to be sure, but in a good way, and it is delicious and all my family enjoyed.
Provided by PalatablePastime
Categories Meatloaf
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for indirect cooking.
- Saute onion and garlic until onion is translucent.
- Allow to cool, then mix in meats, mustard, salt and pepper.
- Oil or spray a cookie sheet sized piece of wax paper.
- Evenly spread out meat into a rectangle about 1/2 inch thick.
- Layer cheese and sauerkraut over the surface of the meat.
- Carefully roll meat up as a jelly roll, pinching sides and seams closed.
- Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
- Allow to stand 15-20 minutes before slicing.
Nutrition Facts : Calories 521.3, Fat 40.8, SaturatedFat 16.6, Cholesterol 129.9, Sodium 1243.7, Carbohydrate 7, Fiber 2, Sugar 1.8, Protein 30.3
CABBAGE ROULADE WITH SAUERKRAUT
Make and share this Cabbage Roulade With Sauerkraut recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Peel off the outer leaves of the head of a cabbage.
- Take 12 leaves and cut out the hard center.
- Blanch the cabbage leaves in salt water for a few minutes till they are soft and pliable.
- Taste the sauerkraut. If it is sour, rinse and drain it.
- Heat butter in a pot.
- Add onion and allow it to sweat for a few minutes.
- Add the sauerkraut and lightly mix.
- Stir in water or vegetable stock, bay leaves, peppercorns and juniper berries.
- Simmer for 15 minutes and then fold in the carrot batons.
- Remove from heat and drain, reserving the drained liquid.
- Place the blanched cabbage leaves on a tray or a clean table.
- Place some of the half cooked, drained sauerkraut on them and roll.
- Brush a baking dish or cooking pot with a little butter.
- Place the cabbage rolls in it and top with the sauerkraut juice.
- Cover the pot.
- Braise in the oven at 180-200C for 30 minutes.
- Serve with tomato coulis, garlic beans and fried potato wedges.
- To prepare the tomato coulis, saute the chopped onions and garlic on olive oil.
- Fold in the tomatoes, salt, pepper and water or vegetable stock. Bring to a boil.
- Boil the sauce for 5 minutes.
- Allow it to blend till it thickens.
- Pour this sauce over the cabbage rolls and serve.
- To prepare the beans, clean them and then blanch in salt water for a few minutes.
- Add a little thyme and butter to the water just for good taste.
- After blanching, remove the beans and drop them in ice water to retain the colour.
- Saute 10 gms. garlic in butter alongwith a little finely chopped onion.
- Add beans and season with salt and pepper.
- For the potato wedges, wash the potatoes and cut into wedges.
- Blanch them for a few minutes in salt water.
- Fry in oil and drain on clean kitchen paper towels.
- Season to taste with fresh herbs, salt and pepper.
- Enjoy!
Nutrition Facts : Calories 272.8, Fat 9.3, SaturatedFat 4.3, Cholesterol 16, Sodium 1105.6, Carbohydrate 45, Fiber 12.7, Sugar 11.6, Protein 7.5
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