Prep time: 30 min | Cook time: 45 min | Total time: 1 hour 15 min| Yield: 8 cups , Serving size:2 cups | Calories per serving: 585 gr | Fat per serving: 26 gr | carbs per serving: 32 gr | protein per serving:41 gr

This dish has many names to it, depending on where you are from. Kohlroladen, Krautwickle (wickle means wrap) Halupky, (the root word is little pigeons and Golubky (Golub is Russian word for dove ) an important distinction from other stuffed cabbage roll recipes is the use of bacon in the recipe.

1. Core the cabbage head and plunge into boiling salted water for 5 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~   2. Lift out the cabbage head carefully (a big skimmer and hot pads are good for this, or stab the cabbage with a large meat fork and lift it out.) Put the cabbage head upside-down into a colander and let cool for a few minutes.  Pull off the blanched and soft leaves carefully, as many as you can. 3. Core more of the cabbage and place back in the boiling water. simmer another 5 minutes and repeat until you get all the leaves peeled. 1. Slice the bacon in thin strips and sauté for a few minutes till fat is rendered. Add the chopped onion and garlic and sauté till onion is tender, about 2 minutes. Pull of the heat. 2. Mix the ground beef with the sauerkraut, , half of the bacon and onion mixture, the rice , the parsley, the eggs and some oatmeal or bread crumbs, salt and pepper Make a nice mix that feels like it will hold together well. 3. Place 2 tablespoons of the meat mixture in a cabbage leaf... Fold over the top, fold in the sides .... and roll up. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 4. Place the cabbage roll seam down on the remaining bacon onion mixture. Repeat ..... and after this layer, make another layer just like it . Chop up the remaining pieces of cabbage and sprinkle on the top. Why waste it? Fill with the chicken stock, the caraway seed and bay leaf. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 5. Simmer on the stove or bake in the oven for 1 and 1 / 2 hour to 2 hours. Tomato Sour Cream Sauce 6. Pour the wine, tomato sauce, and 3 cups of the liquid off the baked cabbage rolls into a sauce pan and bring to a simmer. Add half of the slurry in a steady stream while whipping smooth. The sauce should be a little on the thick side as the sour cream will thin it. 7. In a separate small bowl place one cup of the sauce, and then blend in the sour cream. In culinary terms this is called a “liason” as it warms up the sour cream so it won't curdle when it hits the hot sauce. Add this “liason” to the sauce and blend in. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 8. Place a layer of cabbage rolls in a serving dish and top with sauce.   Put a second layer of cabbage rolls in the serving dish and top with more sauce.

A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes

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Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.

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