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My Mom's Delights

Updated on October 7, 2015

Growing up with Mom's Kitchen

This is going to be a project in the making!

There are a ton of things I remember fondly from my Mom's kitchen, but it will take time to remember them all and get her to give me her 'recipe' (rather a list of ingredients! lol She never really measures anything with anything other than her Phi x Thumb x Eye formula!) for it.

My Mom has her own way of cooking that sometimes reminds me of the Druid Miraculix from the Asterix & Obelix comic books. Miraculix takes a bunch of stuff, throws it in a cauldron and
PUFF, out comes the magical creation so potent that it can make you do wondrous things.
In our case (my sister and I) it usually concerned doing the hated dishwasher! ...It took magic to make us do it! lol

But there will be more as soon as I get it. And maybe some day I can let you in on some wonders of German Christmas gifts that will ensnare your senses; as Professor Snape puts it in the first Harry Potter movie!

Just to make your mouth water: My Mom makes the best Stollen, especially the 'Mohn' Stollen, I have ever eaten!

These are 20/80; my favorite ones are 80 (% 'Kraut')/20 (% meat)!
These are 20/80; my favorite ones are 80 (% 'Kraut')/20 (% meat)! | Source

Krautrouladen - Mom's Style

You will need:

- White cabbage or a cabbage/China cabbage mix
- Ground meat
- Mustard
- Salt/Pepper
- Nutmeg
- Bacon
- Potatoes
- Butter
- Butcher string or wooden sticks (the cooking type, grin)

In a large pot, cook your potatoes any way you like them. I personally love to make home-made fresh potatoes with garlic, fresh green herbs, some diced bacon and 6-pepper mix!

Heat water in a large pot. Add the carefully separated white cabbage leafs until they start getting glassy/cooked/soft.

Mix the ground meat with mustard, salt (I honestly cook salt-free.), pepper (my Mom prefers black pepper; I prefer a 6 pepper mix.) and nutmeg.

Lay the leafs carefully out. First the smaller ones! Form a roll with the ground meat and lay it in the center of the leaf. Roll it up tight and keep adding layers of leafs. Most people add just a few, but I only add the meat for the taste and my ration is usually 80% cabbage and 20% meat!
Secure the leafs with butcher string or wooden stick.

In a pot or large skillet, lay out some bacon and then add the cabbage rolls. Cover them with hot water until they are about 3/4 covered. Cook for 30-40 minutes.

Serve with potatoes and garnish with fresh herbs and some of the bacon.

Guten Appetit!

The picture alone makes you hungry!
The picture alone makes you hungry! | Source

Memories

If you think back to your childhood, what is your favorite memory?

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Comments

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    • Cat R profile imageAUTHOR

      Cat R 

      6 years ago from North Carolina, U.S.

      I am also working on a recipe for 'Rinder-Rouladen'. Hope my Mom sends it soon. It is very good.

    • vespawoolf profile image

      vespawoolf 

      6 years ago from Peru, South America

      I've been looking for a recipe for cabbage rolls and this one looks much better than anything I've found online. Thanks!

    • Cat R profile imageAUTHOR

      Cat R 

      6 years ago from North Carolina, U.S.

      I sometimes ad it and ground cumin to mashed potatoes. Gives it a little different flavor.

    • Scribenet profile image

      Scribenet 

      6 years ago from Ontario, Canada

      The nutmeg is new to me, but I think it will add a lovely flavor. I love cabbage rolls so here is a different variation. Voted up, awesome and useful!

    • Deborah Brooks profile image

      Deborah Brooks Langford 

      6 years ago from Brownsville,TX

      I loved this recipe.. I am bookmarking.. thanks

    • picklesandrufus profile image

      picklesandrufus 

      6 years ago from Virginia Beach, Va

      this recipe looks very good.thanks for sharing. will bookmark it. vote up!

    • writer20 profile image

      Joyce Haragsim 

      6 years ago from Southern Nevada

      Great recipe I'll print it and use it soon, thank you Cat R. Voted up,interesting and useful.

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