A special regional dish in Saxon Switzerland are “Krautwickel” – stuffed cabbage. We had a look how they are made.
First you need boiling water with salt and caraway for the cabbage
Cut out the stem from the cabbage
Peel potatoes and cook them
Put a dry bun into water. Weight it with a plate.
Put the whole cabbage into the boiling water.
Cut onions and marjoram and parsley into small pieces for the minced meat. Add an egg, salt and a spoon full of mustard. Squeeze the bun and add it. Mix all together.
Meanwhile the leafs come off the cabbage. Put them back into the boiling water for some minutes and let the rest in cool water.
Cut off the stem of each leaf.
Put two or three leafs on top of each other and add some minced meat.
Fold it and roll it tight.
Here is a video of it:
https://twitter.com/DieMeurers/status/831851155990990849
Put the rolls into a casserole and into the oven
For the sauce cut the inner parts of the cabbage and roast it with some oil. Add some water once in a while and roast it further
Mix some butter with some flour
Warm milk
Take the potatoes out of the water and press them
Add salt and nutmegg
Add the milk and mix carefully
Put the butter and flour mixture into the sauce, which should be really dark by now
The cabbage should also get some colour
Take it out of the oven and put it for some minutes into the sauce
Arrange the smashed potatoes on a plate
Put the stuffed cabbage on top
Add some sauce
Decorate with fresh parsley
Ready
A Saxon Wine like Grauburgunder goes well with it
Enjoy! – At least we did
Thanks to the Romantik Hotel Pirna and chef Sven for having us in their kitchen and letting us know how to do it. If you want to try ‘Krautwickel' try the ‘Krautwickel-Tour' in Saxon Switzerland
Krautwickel might also be called ‘Kohlroulade' or ‘Krautroulade'. And each family has their own recipe.
Did you ever try them? How do you prepare them?
All photos © Waltzing Meurers