I have been in Vienna and prepared, for my half German friend Jordi, the famous "kohlrouladen". Even though he is quite German he immediately said that what I prepared had little to do with the kohlrouladen he used to have. He defined it more tasty, and consistent as a dish.
What I observed when I was little at my mum's kitchen was what she called "farcellets de col". This means, more or less the "kohlrouladen" they have in Germany but prepared in a slightly different way. in Germany they fill the Col leaves with minced meat and then they boil them. At home, muy mum used to fry them slightly with olive oil. I thought that having poached onion before adding the Col leaves with the meat would give the dish a nicer flavour.
This is what I got!!!
My German friend said it was nicer. Was it politness or was it true? The thing is that we are used to the the taste of our own culture and we are not always ready to try different flavours. This is part of the adventure. Don't you think? I'm ready to see what happens as I start my trip to the United States. A country I love and know quite well but this time I want to concentrate on these different flavours without melancholy, trying to find the indredients as Julia Child approached French cooking to so many American women, I'd like to do so with Mediterranean cooking. Shall I be able?
