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Frikadel- Stuffed Cabbage Leaves

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    Posted: 15 December 2010 at 22:40

There is no other reason for me posting just another recipe- as this one- except that lately there has been a lot of members making Toltott Kaposta , Golabki , Holubky , and Golubki . All these are variants of stuffed cabbage rolls from Eastern Europe.

 

Stuffed cabbage rolls are found almost worldwide, as the peoples from central Asia migrated.This particular recipe for cabbage roll filling comes from South Africa.

 
The humble peasant cabbage casserole has certainly traveled.
 
The key ingredient for South African cabbage rolls is the meat mixture called Frikkadel, also spelled Frikadel. It is a a mixture of minced meat containing bread filler, spices and onions.

 

As we researched the wonderful recipe of stuffed cabbage, we found this site with the recipe, succinct enough to share:

 
 
Quote This is one of those recipes that my Mother's Mother was famous for, you can ask any of her 12 odd children and umpteen grand children, no one made it better than Ouma, which is Afrikaans for grand mother, and is pronounced as - owemaa, could make them.
In South Africa, we over the years have developed it into a celebrated dish which has many recipes that call for this humble ball of minced meat as its main ingredient.
 
Ingredients
 
250g of minced beef, lean
100g of day old bread, white
1 egg, extra large
11/2 cup of milk
salt and pepper to taste
1 to 2 teaspoons mustard, prepared
large dash of Worcester sauce
1 onion, medium, finely chopped
2 teaspoons finely chopped fresh parsley
 
Method
 
Soak the bread in the milk for 15 minutes, squeeze of extra liquid
Mix the onions and bread well together.
 
Add the salt, pepper, parsley, mustard and Worcester sauce to the mix.
 
Add the minced beef and egg to the mixture.
 
Combine the mixture evenly and quickly with as little handling as possible.
 
Roll into balls according to the your requirements.
 
Coat lightly with a dusting of flour.
 
The Frikkadel meat is then rolled into the cabbage and cooked with tomato sauce and served plain.
 
Another nice variant to The Forum's recipes.

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