Wirsingroellchen (Savoy Cabbage Rolls)
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
cabbage leaves
|
* |
| 1 | cup |
sour cream
|
|
| 1 | cup |
meat
|
*
|
| 1 | bunch |
parsley leaves
|
|
| 1 | x |
bread crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
cabbage leaves
|
* |
| 237 | ml |
sour cream
|
|
| 237 | ml |
meat
|
*
|
| 1 | bunch |
parsley leaves
|
|
| 1 | x |
bread crumbs
|
*
|
Directions
Run the leftover meat and then parsley through the meat grinder.
Combine the butter, egg, and bread crumbs 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.
