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Wirsingroellchen (Savoy Cabbage Rolls)

	Category	Vegetable Recipes
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Ingredients And Procedures

8 Leaves Savoy cabbage

1/8 l Sour cream (1/2 cup plus 1/2

-Tbsp) 300 g Leftover meat (10 1/2 oz)

1 bn Parsley

Peel of 1/2 a lemon, grated 80 g Butter (1/3 cup)

A little meat broth 1 tb To 2 tb plain breadcrumbs

Salt to taste Ground nutmeg to taste Pepper to taste 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: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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<h1>Wirsingroellchen (Savoy Cabbage Rolls)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 Leaves Savoy cabbage <P>1/8 l Sour cream (1/2 cup plus 1/2 <P>-Tbsp) 300 g Leftover meat (10 1/2 oz) <P>1 bn Parsley <P>Peel of 1/2 a lemon, grated 80 g Butter (1/3 cup) <P>A little meat broth 1 tb To 2 tb plain breadcrumbs <P>Salt to taste Ground nutmeg to taste Pepper to taste 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: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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