Title: Wirsingroellchen (Savoy Cabbage Rolls)
Categories: Bread German
Yield: 4 Servings

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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