Deutsch Kohl Krapfen German Cabbage Fritters Recipes

Steps:

• Brown meat, onion and garlic until meat is no longer pink and onion has turned clear.
• Drain grease from pan and discard.
• Add cabbage and cover.
• Cook until cabbage is clear.
• Add cheese and sour cream mixing well.
• Pour all into greased casserole and top with bread crumbs.
• Bake at 375 for 40 minutes.
• *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbling the partially thawed casserole into it, cooking and stirring until it was heated through.

Steps:

• Remove core from cabbage.
• In deep pot or bowl, place cabbage and pour boiling water directly into hollow of core, then cover completely with boiling water.
• Let stand a few minutes until leaves are supple.
• Drain, then separate leaves carefully.
• Trim hard rib at bottom of each leaf.
• Set leaves aside.
• Line bottom of 12 cup casserole with cabbage trimmings and any torn or tiny leaves.
• In saucepan, combine rice, stock and salt.
• Bring to boil and cook for 1 minute.
• Cover and remove from heat; let stand for 20 to 30 minutes or until liquid is absorbed.
• In skillet, heat butter.
• Saute onion until tender but not brown, about 4 minutes.
• Add beef and cook, stirring occasionally, until meat is lightly browned.
• Stir into rice and let stand until cool.
• Stir in egg.
• Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up, tucking in ends.
• In casserole, arrange rolls in layers, seasoning each layer with pepper.
• In saucepan, combine remaining ingredients.
• Bring to boil, stir well and pour over cabbage rolls.
• Cover and bake in 350 F.
• (180 C) oven for 2 hours or until tender.
• (If rolls seem too dry, add a little hot water to casserole during baking.) Makes about 24 cabbage rolls.
• Canadian Living Cooks.

Steps:

• Mix these together until sticky.
• Drop into bubbling soup or stew, broth or water. (see below for ideas).
• Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
• MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
• METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
• SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
• VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
• Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.