Free Recipe Wirsingroellchen (Savoy Cabbage Rolls)
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Wirsingroellchen (Savoy Cabbage Rolls) Recipe
8 Leaves Savoy cabbage
80 g Butter (1/3 cup)
1/8 l Sour cream (1/2 cup plus 1/2
A little meat broth
-Tbsp) 1
tb To 2 tb plain breadcrumbs
300 g Leftover meat (10 1/2 oz)
Salt to taste
1 bn Parsley
Ground nutmeg to taste
Peel of 1/2 a lemon, grated
Pepper to taste
Wirsingroellchen (Savoy Cabbage Rolls) Preparation
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
Cooking Temperature:
Recipe Serves: 4
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