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German Cabbage Rolls - Alice Kuhar's Recipes

GERMAN SHORT-CUT CABBAGE ROLLS
(Jolene Bodnovich)
Ingredients:
4 cups cabbage, shredded
1-1/2 pounds hamburger
1/4 cup onions, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/8 teaspoon garlic salt
1 jar (8 oz.) sauerkraut, drained
1 can (8 oz.) tomato sauce
1 cup sour cream
Directions:
Cook hamburger and onions together in a pan on top of stove. Drain grease and set aside. Spread a layer of shredded cabbage in bottom of grease and set aside. Spread a layer of shredded cabbage in bottom of casserole dish. Put hamburger-onion mixture on top of cabbage. Sprinkle desired seasonings (salt, pepper, paprika, and garlic salt) on top of hamburger. Add sauerkraut and, finally, spread tomato sauce over the top. Bake at 300 degrees for 1-1/ 2 hours. Spread 1 cup sour cream on top; raise oven heat to 400 degrees. Return casserole to oven for another 8-10 minutes.

GERMAN STUFFED CABBAGE ROLLS
(Kohlrouladen)
Ingredients:
1 good-sized head white cabbage
2/3 cup uncooked rice
2 lbs. ground beef
1 lb. pork sausage
2 teaspoons cinnamon
1 teaspoon ground cloves
Salt to taste
Directions:
Cook rice. Cut the core out of cabbage. Cook cabbage with top of head up, then switch the top down so the thickest part gets more steaming. Cook until leaves are pliable and can be removed easily. Remove cabbage to large platter. Pull leaves apart and cool. Mix cooked rice, ground beef, sausage and spices together. Form into thick roll-type patties. Roll them in 2 cabbage leaves placed on top of each other. Place rolls in a small, flat roaster. Add some water to pan and cover. Bake at 350 degrees for 1 hour or more, until tops of rolls are brown and meat is cooked. Baste if leaves are drying.


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