Cooked and they worked well in a bean pot a few days ago!

Glad to hear - moist cooking is the key to
rejuvenate dried-out leftovers. Or, of course,
you could have given some to the dog. Speaking
of which, do you use old rib bones, as in make
soup out of them? After they've cooked a huge
long time, they may be crumbly enough so dogs
could enjoy them. I don't know the current
thinking on how constipating they are, though.

+

I like that! Don leaves me with leftover ribs often enouh
to use that. Lovel mna, but has eyes bigger than our
heads and regularily will cook 6-8lbs of meat for 3 people
then tuck it uncovered in the fridge.

Seems the easy way to deal with that is to cover
the food up when he's not looking. Or invite me over.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Wirsingroellchen (Savoy Cabbage Rolls)
Categories: Breads, German
Servings: 4

8 Leaves Savoy cabbage
1/8 l Sour cream (1/2 cup plus 1/2
-Tbsp)
300 g Leftover meat (10 1/2 oz)
1 bn Parsley
Peel of 1/2 a lemon, grated
80 g Butter (1/3 cup)
A little meat broth
1 tb To 2 tb plain breadcrumbs
Salt to taste
Ground nutmeg to taste
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.

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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