Wirsingroellchen (savoy Cabbage Rolls) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 Leaves: Savoy cabbage,
1/8 liter: Sour cream, 1/2 cup plus 1/2 Tbsp
300 gram: Leftover meat, 10 1/2 oz
1 bunch: Parsley,
Peel of 1/2 a lemon, grated
80 gram: Butter, 1/3 cup
A little meat broth,
1 tbsp: To 2 tb plain breadcrumbs,
Salt to taste,
Ground nutmeg to taste,
Pepper to taste,
Directions:
From the Ries area.
Run the leftover meat and then parsley through the meat grinder.
Combine the butter, egg, and breadcrumbs and stir until fluffy. Add
to the meat mixture. Add salt, pepper, and nutmeg to taste, and mix
well. Briefly blanch the cabbage leaves in boiling salted water, then
spread out on a wooden cutting board and let them cool off a bit.
Spread the filling on top, then dust with grated lemon peel, and roll
up. Neatly arrange in a pan next alongside each other, and bake.
Baste several times with sour cream.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
Run the leftover meat and then parsley through the meat grinder.
Combine the butter, egg, and breadcrumbs and stir until fluffy. Add
to the meat mixture. Add salt, pepper, and nutmeg to taste, and mix
well. Briefly blanch the cabbage leaves in boiling salted water, then
spread out on a wooden cutting board and let them cool off a bit.
Spread the filling on top, then dust with grated lemon peel, and roll
up. Neatly arrange in a pan next alongside each other, and bake.
Baste several times with sour cream.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp