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  • The Chopping Blog

A Braising Vessel the Germans Love: Should We Carry It?

Posted by Liz on Nov 14, 2011

I need your help! As the buyer for The Chopping Block, many of our vendors send me samples of new products they want us to try out and hopefully carry. We field test every item we carry on our retail floor, so we can honestly recommend a product and let you know first-hand why we carry something.

One of our vendors recently gave me a Schlemmertopf. This is an authentic German Clay Baker. It is recommended for healthy cooking without fat or oil. What I need to know from you is: are you are interested and would you buy a German Clay Baker? It's microwave safe and the new glazed bottom makes everything easy to clean. I was told that this is the preferred vessel by Germans for Clay baking. I decided the best recipe to try out the Schlemmertopf was Stuffed Cabbage Rolls. Here are the photos of me making stuffed cabbage rolls with the Schlemmertopf.

Size = 3.7 Liters and serves 3-6 people.

Beef Cabbage Rolls

2 tbsp. Olive oil

1 cup diced celery

1 cup diced yellow onion

1 cup thinly sliced mushrooms

1 tbsp. finely chopped flat leaf parsley

8oz can diced tomatoes

1 16oz tomato sauce

1lb. lean ground beef

1 lb. ground pork

1 cup cooked rice

2 tbsp. salt & pepper

1 cup beef consommé

Over medium heat, sauté in olive oil the onions, mushrooms and celery. Add the beef, pork, diced tomatoes, and parsley. Brown until the meat mixture is cooked through.

Cabbage Preparation:

Cut out the eye of the cabbage before steaming. Place the whole cabbage head in a pot with a lid. Steam the whole cabbage head in two inches of boiling water. Steam for 30 minutes- until the leaves of the cabbage head can be pulled off the head easily. Remove the cabbage head from the steamer and rinse under cold water. While rinsing, the running water will assist in separating the leaves from the cabbage. Tenderly remove whole cabbage leaves from the head.

I have included a video How to Make Cabbage Rolls on how to stuff and roll a cabbage leaf. This does take some practice- but by the time you fill up this vessel you will be a pro. After rolling enough cabbage leaves to fill the bottom half of the Schlemmertopf, pour the 16oz of tomato sauce over the stuffed cabbage leaves.

It is very important to soak the lid of the Schlemmertopf in water for 15 minutes. This is a clay baker and therefore the water acts a sealer for the pot, creating the perfect steaming environment for the cabbage rolls.

Place the pot with the lid on in a cold oven. Once in the oven, turn the temperature setting to 350 degrees. Cook for 3 hours.

After testing this pot- my opinion is that it’s an efficient and moisture rich environment to cook. The cabbage rolls were tender and delicious and the pot was very easy to clean. Please post here if you think this is a product you think The Chopping Block should carry. I look forward to hearing from you!



Topics: healthy, recipe, cabbage, bake, clay, German, glaze, beef

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