Cabbage Rolls and the Old Way

Mutti was right. For the longest time, I had convinced myself that cabbage rolls were just too much fuss. I loved them, of course. How could I not? They’re one of those hearty meals that feel like pure comfort on a plate. But somewhere along the way, I decided they were “too much trouble” and stopped making them.Then one day, after church, I was having a bit of small talk with a sweet couple and we somehow ended up talking about cabbage rolls.They were describing the kind they grew up with, the American kind with rice and tomato sauce. And I was smiling because German cabbage rolls are so different. No rice. No tomato sauce. Ours are filled with a meat mixture and served with a rich brown gravy. They said they would love to try them sometime. And I heard myself say, with a little hesitation, that I would make some for them. You know that moment. You want to be generous, but your brain is also doing the math. How much time. How much cabbage. How much rolling. Still, if you know me, I do not like to turn down a good food challenge. So I pulled out a few old German cookbooks, did a bit of searching, and then I did what I always end up doing. I went right back to the way my Mutti made them. And wouldn’t you know it. Mutti’s way really was the best way. Not only because the flavor was exactly what I remembered, but because it was not nearly as difficult as I had built it up to be in my mind. Isn’t that often the case with old family recipes. Sometimes the hardest part is simply starting. What made me happiest was that I made a big batch. Hubby was happy. The couple was happy. And the leftovers were even better the next day. Even my granddaughter Lydia still remembers them so fondly. I've shared the recipe with her, since she went back for seconds (or was it thirds). That's how a family recipe stays alive. It doesn't get lost in a drawer or forgotten in a dusty notebook. It moves from one set of hands to the next. There is just something about these kohlrouladen with that brown gravy that makes them irresistible. They’re full of that old-fashioned German flavor that never goes out of style. If you have been putting cabbage rolls off because you think they are too much work, let me encourage you. Put on some music, take your time, and you’ll be surprised how quickly a batch comes together. Sometimes the old ways are still the best ways and deserve a place back on the table.Tschüss!Oma Gerhild P.S. Today's recipe: Mutti's Cabbage Rolls

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Cabbage Rolls and the Old Way

Mutti was right.

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