Here you go. I gave it my best shot at translation:
Kohlrouladen
8-10 large cabbage leaves
Filling:
¼ cup pearled barley
1/2 lb ground beef
1/2 lb finely chopped bacon
2 eggs
1 med onion diced
½ tsp Nutmeg
1 tsp Steinpilzpulver (My best translation would be powdered mushroom, not sure if that is right)
½ tsp hot paprika
1 tsp ground mustard
Salt and Pepper to taste
oil
Boil the barley in water until soft. Steam cabbage to remove and soften leaves. Cut the large rib on the cabbage soak in “very salty water” (not sure what is very salty) for 4 minutes. Fry onions in oil until tender. Allow barley and onions to cool, add to beef and bacon along with eggs and spices. Spoon the filling into the center of cabbage leaf and roll. Lightly fry rolls seam down (I believe they mean to fry at a lower temperature, rather than a quick frying)
Sauce:
3 cups vegetable stock or chicken broth
2 cloves of garlic
1 med onion diced
1 cup of sliced mushrooms
1 Tbsp. Tomato paste
2/3 cup of heavy cream
1/2 lemon, the juice
1/2 tsp sugar
1 tsp potato flour to bind
parsley leaves to garnish
Sauté onions, garlic and mushrooms in oil, add the juice of ½ lemon, tomato paste and sugar. Deglaze pan with 1 cup of broth. Bring to a boil add potato flour which has been added to water. Remove from heat add gently stir in heavy cream and remaining broth. Place rolls in baking pan seam down and cover with sauce. Bake at 175 degrees C—350 F for 35-40 minutes or until rolls are soft and sauce has thickened. Garnish with fresh parsley.
