Steps to Make Quick Sig's German style stuffed cabbage rolls with creamy mash

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sig's german style stuffed cabbage rolls with creamy mash. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sig's German style stuffed cabbage rolls with creamy mash is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Sig's German style stuffed cabbage rolls with creamy mash is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have sig's german style stuffed cabbage rolls with creamy mash using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sig's German style stuffed cabbage rolls with creamy mash:

1. Take medium to large Savoy or white cabbage
2. Get large pot of water
3. Get salt or salt substitute
4. Take minced mix of beef and pork
5. Prepare good pinch of salt and fresh ground black pepper each
6. Get good sprinkling of thyme
7. Take good sprinkling of paprika powder (sweet if you have)
8. Get large egg
9. Take dried breadcrumbs/panko
10. Take bacon bits (I prefer smoked gives better flavoured gravy)
11. Take Cabbage water
12. Get Gravy powder to thicken to your liking
13. Make ready butter
14. Make ready grated nutmeg for leftover cabbage

Instructions to make Sig's German style stuffed cabbage rolls with creamy mash:

1. First, with a sharp knife cut away outer leaves that are not to your liking. Then make incisions into stalk to cut out a cone from stalk. Put the cabbage into a large pot of water with the 1 1/2 teaspoon of salt. The cabbage should be almost covered with the water. Bring to boil, turn off and leave cabbage to stand for about 5 minutes in the water. Drain the cabbage very well. Set aside cabbage water. You need a little to simmer meatrolls and to make gravy later. (You can drink the rest.)
2. In the meantime mix your meat mix (you can use leaner lamb, just not so lean beef or lean pork) with the thyme, egg, paprika, breadcrumbs or panko and salt and pepper and make 8 or 10 thin meat rolls. Don't knead to badly or the meat will become tough. Heat the bacon bits until crispy, remove from pan set aside, keep the pan with the fat, so you can cook the cabbage rolls in them.
3. Carefully remove leaves from cabbage. Put a single roll of meat sideways over each stalk end (cut a little from stalk if it is to thick) then roll a little, tack the sides in and roll over. Do this with all meatrolls you have.You can secure the rolls with string. Put all the rolls into bacon pan with 1 tablespoon of butter. Very slightly brown, add a little cabbage water to simmer for 15 to 20 min until meat is cooked. Remove from pan, keep warm. In meantime make mashed potatoes to your liking.
4. Shred up the leftover cabbage, heat through with the remaining butter, season with nutmeg. Serve aside the cabbage.To make the gravy use the juices in the pan, add some of the cabbage juice and thicken with gravy powder. Pour gravy over mash and garnish with the bacon bits.

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