1990 Wrecking cranes began tearing down the Berlin Wall at the
Brandenburg Gate.

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

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