

Pork Hock, Sauerkraut, Potato Dumplings and Beer Gravy
Crispy Pork Hock, gut-friendly sauerkraut, and potato dumplings – a soul-satisfying, hearty feast!
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Hearty, fiber-rich Kohlrouladen with tangy tomato sauce – a homestyle, soul-satisfying dinner.

Tender cabbage leaves wrapped around a savory filling of ground beef and rice, slow-baked in a rich, tangy tomato sauce. A hearty and comforting classic perfect for a family dinner.
Serving size: 2 rolls

Perfectly tender boiled potatoes, a simple and versatile side dish. They're a fantastic base for salads, mashed potatoes, or can be enjoyed on their own with a bit of butter and salt. Ready in under 30 minutes!
Serving size: 227 g

A rich, flavorful, and incredibly versatile homemade tomato sauce. Perfect for tossing with pasta, spreading on pizza, or as a base for countless Italian-American dishes. Ready in under an hour and so much better than the jarred stuff.
Serving size: 1 cup


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Hearty, fiber-rich Kohlrouladen with tangy tomato sauce – a homestyle, soul-satisfying dinner.
This german_american dish is perfect for dinner. With 928.77 calories and 44.35g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven and prepare baking dish. Set your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Prepare the cabbage leaves. Bring a large pot of salted water to a boil. Use a paring knife to cut around the cabbage core and remove it. Place the whole cabbage head in the boiling water for 8-10 minutes, or until the outer leaves become tender and pliable. Carefully remove the cabbage from the pot and let it cool enough to handle. Gently peel off 8-10 large outer leaves. Using the paring knife, shave down the thick, tough rib on the back of each leaf to make them flat and easy to roll.
Create the savory filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat. In a large mixing bowl, combine the ground beef, cooked rice, the sautéed onion and garlic mixture, beaten egg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
Assemble the cabbage rolls. Lay one cabbage leaf flat with the core-end facing you. Place about 1/2 cup of the beef filling in the center, near the bottom edge. Fold the bottom edge up and over the filling. Fold in the left and right sides, then roll it up snugly, like a burrito. Repeat with the remaining leaves and filling.
Prepare the sauce and bake. In a medium bowl, whisk together the tomato sauce, beef broth, brown sugar, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour about 1 cup of the sauce into the bottom of your prepared baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the rest of the sauce evenly over the top of the rolls. Cover the dish tightly with aluminum foil.
Bake to perfection. Place the covered dish in the preheated oven and bake for 60 minutes. After 60 minutes, carefully remove the foil and continue to bake for another 15 minutes, allowing the sauce to thicken and the tops of the rolls to brown slightly. The filling should be cooked through, with an internal temperature of 160°F (71°C).
Rest and serve. Remove the baking dish from the oven and let the cabbage rolls rest for at least 10 minutes before serving. This allows the flavors to meld and the rolls to set. Serve hot, spooning extra sauce from the pan over each roll.
Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.
Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.
Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.
Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.
Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.
Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.
Sauté Aromatics
Develop Tomato Flavor
Build and Simmer the Sauce
Meld the Flavors
Finish and Serve