German Butterkase Cheese

by Missy Sunseri on April 6, 2012

German Butterkase Cheese is made from pasteurized cow’s milk. Its name literally means “butter cheese”. Do not be confused, this cheese is not butter but it does have a mild, delicate, buttery taste. It has been said that it melts just like butter in your mouth. This semi-soft, wonderful melting cheese originated in Germany where it is a favorite among the children. Butterkase goes well on sourdough bread, with Boar’s Head Black Forest Ham and Maille Whole Grain Dijon Mustard. Garnish with Roland’s Cornichons Gerkins!!!!!

 

Recipe

Stuffed Butterkase Cabbage Rolls

Preparation Time: 30 Minutes

Bake Time: 35 Minutes

Oven Temperature: 350 Degree Fahrenheit

Makes 4 Hefty Servings

12 ounces of Sweet Grasso Sausage – Remove from Casing

⅓ cup of chopped sweet white onion

7 ½ ounces of LaValle Chopped Tomatoes – Undrained

½ water

⅓ cup Aged Basmati Rice

½ teaspoon dried crushed oregano

8 large cabbage leaves

¼ cup shredded German Butterkase Cheese

½ Jar of Pennsylvania Macaroni Premium San Marzano Sauce

1 teaspoon sugar

½ teaspoon dried crushed oregano

¼ cup shredded German Butterkase Cheese

1. In a large skillet cook sausage and onion until meat is brown. Drain the excess fat. Stir in Lavalle Chopped Tomatoes, water, uncooked Aged Basmati Rice, ½ teaspoon dried oregano, and black pepper for taste. Bring to a boil; reduce heat. Simmer, covered for 20 minutes or until the Aged Basmati Rice is tender.

2. Trim the vein off the large cabbage leaves. Take 4 leaves at a time and immerse in boiling water for 2 to 3 minutes or until limp.

3. Stir ¼ cup shredded German Butterkase Cheese into the lamb mixture. Place ⅓ cup of the lamb mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll each leaf, making sure folded sides are included in the roll.

4. For the sauce – In a small bowl stir together ½ of a jar of Pennsylvania Macaroni’s Premium Tomato Sauce, sugar, and ½ teaspoon oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange Stuffed German Butterkase Cabbage Rolls on the tomato mixture. Spoon remaining tomato mixture over the cabbage rolls. Bake, Covered, in a 350 Degree oven for 35-40 minutes or until heated through. Sprinkle the remaining ¼ cup German Butterkase Cheese over the rolls. Let stand about 2 minutes or until cheese is melted.

Suggestions: Serve your German Butterkase Cabbage Rolls with Large Buttered Egg Noodles.

 

 

Leave a Comment

Previous post:

Next post: