@Persabul stuffed red peppers with accompaniments.
Here is the recipe for the stuffed cabbage with sauerkraut which is pretty much the same except cabbage instead of red peppers.
Loads of prep work for both.
The stuffing is the same for both yet the out come is totally different.
Here is some of the prep for the cabbage rolls.
Core the stem from a large cabbage, blanch the cabbage but do not over cook. Blanch it just enough to be able to separate the leafs. It will be baked. Separate the leafs and cut the spines off of each leaf.
Half cook the rice for stuffing. Again do not over cook.
Shred one large carrot. Important for it to be a medium shred. Not to small and not to long. It is apart of the stuffing.
Dice sweet onions. Sweet onions will contrast the sourness of the sauerkraut that will cover all the rolls before baking.
Dice ½ garlic head for the stuffing. Yes that's a lot of garlic. But this is German cabbage rolls. The other half cut each clove in half or smash. This will be used on the other cut potatoes, carrots, cellery stocks, large cut onions, celeriac, parsley root and so forth. Don't forget to salt and pepper that either.
Sauerkraut! Do not use canned sauerkraut. Use only glass containerized sauerkraut. Even still I sometimes prewash sauerkraut in warm water for 1 or 2 minutes . Sauerkraut is often just to sauer. Yet in the canned stuff, the acidic nature of sauerkraut can get the taste of metal in it. That taste is just not washable.
Be sure both washed sauerkraut and rice is well drained.
Once all that prep is done you can start mixing in the hamburger, preferably only 20% fat, rice, carrots, onions, garlic, salt and pepper then rolling it in the cabbage leafs. 😊
As with a lot of baked foods it may require some extra liquid. I don't use water. Rather since this is a German dish and Germans don't use water, I use Riesling wine! At least one cup! German beer is just too expensive. The German wine is cheaper. And can be easily found.
Notes. 1) sometimes they wrap bacon over each roll! Mom didn't always do it though. 2) Never ever use a tomato sauce! It's not German then. 3) You may have seen bay leafs in the pics. Yes use five or six yet remove them after baking. 4) if you use olives surrounding the rolls. Use that juice as well. 5) Germans usually believe in using fat. Use a well buttered baking pan. 6) make more than enough stuffing. It can be used for other dishes. Yet a pain if you don't have enough while rolling the cabbage. Cabbages vary in size and number of usable leafs.
Accompaniments are...
carrots, red potatoes, sweet potatoes, celery root (AKA Celeriac) and parsley root, sliced olives.
