MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brandenburger Kohlroulade
 Categories: Vegetables, Dairy, Pork, Breads, Herbs
      Yield: 1 recipe

      1    White (light green) cabbage
     18 oz Ground meat
      7 oz Onions
      2 tb Dairy sour cream
      1 c  Broth
      1    Bun
  3 1/2 oz Streaky bacon
      4 ts Milk
      6 sl Schwarzbrot/coarse rye bread
      7 oz Tomatoes
      1 bn Parsley
           Salt & pepper

  Blanch the white cabbage in a big pot for about half an
  hour. Add some coarse rye bread to the blanched water.
  Then, remove leaves from the head of the cabbage. Take 3
  to 4 leaves for one stuffed cabbage (Kohlroulade).

  FOR THE FILLING: Mix ground meat with diced onions,
  salt, pepper, soaked bun and coarse rye bread croutons.

  Place equal portions of the meat filling on the cabbage
  leaves and roll it up in the leaves. Wrap a yarn around
  each stuffed cabbage to prevent them from unraveling.

  Take a big pot and sauté the bacon. Place the stuffed
  cabbage in the same pot under low heat and sauté until
  medium brown. Add water and broth, cover up the pot and
  let it stew for about 30 minutes. After 20 minutes, add
  sour cream, diced tomatoes and parsley to the pot.

  As a side dish we recommend potatoes.

  RECIPE FROM: https://germanfoods.org

  Uncle Dirty Dave's Archives

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