Fleisch und Kohl
(Meat and Cabbage) Recipe

Origin: Germany Period: Traditional

This is an old, traditional German recipe related to the stuffed cabbage leaf dishes found all the way through Central Europe, the Balkans and Turkey.

Ingredients:

450g minced beef
2 tbsp butter
1 egg, well beaten
juice of 1 lemon
1 tsp fresh parsley, minced
salt and freshly-ground black pepper, to taste
50g rice, uncooked
1 onion, finely sliced
240ml tomato soup (or passata)
1 tsp sugar
70g celery, chopped
6 cabbage leaves

Fleisch und Kohl
(Meat and Cabbage) Preparation:

Method:

Place the meat in a bowl, season well with salt and black pepper then add the egg and mix in the rice.

Meanwhile, melt the butter in a pan and use to fry the onion for about 5 minutes, or until soft, then stir-in the passata and 240ml water. Season with the parsley, celery, lemon juice, sugar, salt and black pepper then bring to a simmer and cook for 10 minutes.

Wash the cabbage leaves, bring a pan of lightly-salted water to a boil then add the cabbage and cook until just tender (about 4 mintes). Remove the leaves from the pan, cool under cold running water then arrange on your work surface and fill with 2 tbsp of the meat mixture. Fold over the sides of the leaves then roll tightly.

Secure each roll with a toothpick then place in the base of a clean saucepan and pour the tomato-based sauce over the top. Bring to a simmer, cover the pan tightly and cook gently over low heat for 3 hours. Serve hot with noodles or potatoes.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Meat and Cabbage to your online bookmark site:

Celtnet Recipes - Meat and Cabbage Recipe

More European recipes...

More main course recipes...

More Traditional recipes...

More Rice recipes...

More recipes for Stews...

More recipes for Meat...

More recipes for Greens...

More recipes for Beef...

More recipes for Carbohydrate Staples...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web: