Simple Way to Prepare Homemade sig's Rags and Fleas( German Cabbage and Meat Broth)

sig's Rags and Fleas( German Cabbage and Meat Broth). clean and shred the cabbage, cube the meat into mouth sized pieces, add into a pot with the water, add stockcube, salt, pepper and cumin. Prepare meat mixture by mixing together the beef, pork, eggs, onion, breadcrumbs, salt, steak spice and pepper. Roll up tightly, tucking in sides.

Make the Sauce and Serve German Cabbage Recipe made Just like Oma By Oma Gerhild Fulson This German cabbage recipe is very traditional. It's actually a boiled cabbage recipe that is especially good served with sausages. An Oktoberfest and an autumn staple!

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sig's rags and fleas( german cabbage and meat broth). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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clean and shred the cabbage, cube the meat into mouth sized pieces, add into a pot with the water, add stockcube, salt, pepper and cumin. Prepare meat mixture by mixing together the beef, pork, eggs, onion, breadcrumbs, salt, steak spice and pepper. Roll up tightly, tucking in sides.

To begin with this recipe, we have to prepare a few components. You can cook sig's rags and fleas( german cabbage and meat broth) using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make sig's Rags and Fleas( German Cabbage and Meat Broth):

1. {Take of Rags and Fleas.
2. {Make ready of For the Rags and Fleas takes its name from the rag resembling torn cabbage and the cumin seeds that look like fleas. :-).
3. {Prepare of This dish is traditionally eaten in Hessen in Germany. It was however taken long time ago to Ireland by German settlers. Legend has it that this dish is forerunner of Irish Stew..
4. {Take of mutton cubed, but lamb or beef can be used.
5. {Get of cabbage of choice, shredded or torn finely.
6. {Prepare of vegetable stock cube.
7. {Prepare of cumin seeds.
8. {Get of good pinch of salt (optional).
9. {Prepare of of fresh ground black pepper or cayenne pepper.
10. {Take of of water.
11. {Make ready of little dumplings known as snowballs.
12. {Take of waxy not softboiling potatoes.
13. {Get of onion chopped very finely.
14. {Make ready of bunch of parsley,chopped very finely.
15. {Make ready of of softened butter.
16. {Get of eggs.
17. {Prepare of -2 tablespoons of plain flour.
18. {Take of each salt, pepper, nutmeg and marjoram.

Ingredients: green cabbage, oil, sugar, onion, broth, spices, vinegar, Wash the cabbage leaves and boil until tender. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Form each of the portions in the shape of a small meat loaf and wrap in the large cabbage leaves.

Instructions to make sig's Rags and Fleas( German Cabbage and Meat Broth):

1. clean and shred the cabbage, cube the meat into mouth sized pieces, add into a pot with the water, add stockcube, salt, pepper and cumin.Simmer slowly for 2 hours until meat is tender. ( or use your crockpot on low to medium).
2. season with salt, pepper if needed and add more cumin seeds if liked.
3. serve with rustic bread , a cold lager or pilsner goes down well with this.
4. for the dumplings. Normally these are made with white potatoes but I needed to use up some purple potatoes, they came out this colour by the time I added all ingredients..
5. boil potatoes the day before eating in their skins and peel.The next day mash them down preferably through a potato ricer..
6. gently heat the butter and soften onions and parsley for about 5 minutes. Add this to the potatoes. First add one egg one after the other stirring it in. Add flour, stir in, add herbs and spices, stir in well..
7. boil in a large pot salted water with wet hands make little balls drop them gently into simmering water for about 15 minutes, serve with Rags and Fleas or any other stew like dish..

Make sure that the meat is completely wrapped with two or three layers of cabbage leaves. Note: (Thin out the thick vein from the cabbage this way it will be easier to roll the leaves.) However, most recipes contain the same basic ingredients: a broth, some vegetables, potatoes or pulses and then some meat (commonly pork, beef or chicken) or sometimes fish. There are regional specialities, for example, lumpen und fleeh (which means 'rags and fleas') in the Kassel area, which is similar to Irish stew. The usual ways cabbage is served is raw, steamed, pickled, stewed, roasted, sautéed or braised. Savoy cabbage has a milder taste and can easily be substituted for the green or white cabbages that are used for most German recipes.

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