Cabbage stuffed with pork

Name: Cabbage stuffed with pork (Kohlrouladen mit Speckstreifen)
Cuisine: German
Ingredients: 2 day-old white bread rolls, about 100 g/3½ oz total weight; 800 g/1¾ lb minced (ground) pork; 2 eggs; 5 ml/1 tsp medium-hot mustard; pinch of ground caraway seeds; pinch of paprika; 8 large leaves from a white cabbage; oil for frying; 2 onions, chopped; 200 g/7 oz smoked bacon, diced; 200 ml/7 fl oz/scant 1 cup chicken stock; salt and ground white pepper; salt and ground white pepper; chopped parsley, to garnish; mashed potatoes, to serve

Kohlrouladen mit Speckstreifen

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This dish reminds me of my mother. I really loved her cooking, especially her Kohlrouladen. This way of stuffing cabbage leaves is popular all over Germany, though the spices used vary slightly from region to region.

Ingredients

2 day-old white bread rolls, about 100 g/3½ oz total weight
800 g

Europe
Germany
Main course

Method

Soak the bread rolls in water, then squeeze them out and break into small pieces. Put the pieces into a large mixing bowl. Add the pork, eggs and mustard and season with salt, pepper, caraway and paprika. Use your hands to mix well.
Trim the base