Brandenberger Kohlrouladen

       By heritage I am German.  Through the years I have loved cooking and have explored way off the beaten path, experimenting wherever I visited.  Cajun, Creole, Mexican, and Basque have become my bone, but I do love visiting the homeland.  My wife is also very German and loves it anytime or anywhere she can get it.  Lots of folks love stuffed cabbage.  I know we do.  This is the German recipe for it with venison. 

 

     Brandenburg is a province in the Northeastern part of the original country/Prussia very much near current Berlin.  The perfect blend of old country and Texas Axis Venison.  A delicious meal on a cool fall evening.  

1 large green cabbage

18 ounces ground venison 

7 ounces onions

2 Tbsp sour cream

1 cup broth

1 bun

3 slices bacon, cooked and chopped

4 tsp milk

5 slices coarse rye bread (dried into croutons) 

7 oz tomatoes

1 Tbsp parsley

salt and pepper

      Blanch the cabbage in a big pot for about half an hour.  Add some coarse rye bread to the blanched water.  Then, remove leaves from the head of the cabbage.  Pick the larger leaves to make each Kohlrouladen.  Remove and reserve pot.  

Steamed and removed the largest outside cabbage leaves

      Mix uncooked ground meat with diced onions, cooked chopped bacon, salt, pepper, soaked bun and coarse rye bread croutons.

Ground venison, dry rye bread and onions

      Place equal portions of the meat filling on the cabbage leaves and roll it up in the leaves.  

Assembly

       Place the stuffed cabbage in the same pot under low heat and sauté until medium brown.  Add water and broth, cover up the pot and let it stew for about 30 minutes.  After 20 minutes, add sour cream, diced tomatoes and parsley to the pot.

Braising

Final Pot Simmer

Plated Stuffed Cabbage with Sour cream and Farm Fresh Green Beans

"Cauliflower is nothing more than cabbage with a college education"

Mark Twain

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