Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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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