1st understand our mothers didnt look for measuring spoons and such.alot of seasoning is by taste.we all kinda are familiar with that if we cook.so some passed down recipes are a solid foundation.amounts of seasoning somtimes isnt noted.Translated best possible.
Tante Evas Recipe
Krautwickle stuffed german cabbage rolls.
2 lbs pork and beef ground mix
salt ,pepper
onio powder
garlic powder
dill
paprika
2 eggs
1-2 cups cooked rice. * mix all together and set aside
Cook 1 head cabbage,cut leaves off as cook.When softened take meat mixture and put in middle of leaf.Fold over with sides folded in.(do this till meat gone.they looked like large egg size balls..)In large pot put in 3-4 cups water,salt,pepper,onion powder,garlic powder,2 beef boulion,paprika,2 bay leaves,dill,1-2 cans tomatoe sauce.Add 1/2 cup white vineger or 1 can saurkraut.Chop up remaining cabbage -add to in pot .Put rolls in pot and simmer for 2 hours or cook in oven 2 hours at 350degrees.