What you made is called "Krautwickel" here and is absolutely great. You can make them light by adding only low-fat meat and some white rice for the inners. My Grandmother used to make those in huge quantities and the whole Familie took some with them. Then there is the "Wirsingrouladen" the typical bavarian edition of it, you should check them out if you happen to come to this area.
My personal favorite usage is obviously for the classic coleslaw, just the best side ever.
What you made is called "Krautwickel" here and is absolutely great. You can make them light by adding only low-fat meat and some white rice for the inners. My Grandmother used to make those in huge quantities and the whole Familie took some with them. Then there is the "Wirsingrouladen" the typical bavarian edition of it, you should check them out if you happen to come to this area.
My personal favorite usage is obviously for the classic coleslaw, just the best side ever.