Sauerkraut Stuffed Cabbage Rolls

One of the most famous and beloved winter dishes made from sauerkraut is stuffed cabbage rolls, filled with ground meat and rice. Like most one-pot dishes, this one tastes even better when reheated.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 150 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 40 g Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 120 g Rice, white, long grain

  • 600 g Meat, pork, shoulder

  • 2 piece Egg, fresh

  • 3 pods Garlic, fresh

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 1 piece Sauerkraut

  • 500 g Sauerkraut

  • 1.5 dl Soup base, beef, cube

Sauce

  • 30 g Oil, vegetable oil, canola

  • 1 spoon Flour, Wheat, bread flour

  • 1 spoon Tomato, concentrate

  • 1 spoon Spices, paprika

Steps

  1. Peel the onion and garlic, then finely chop them separately. Carefully separate the cabbage head into individual leaves, and use a sharp knife to remove the tough stems. Be careful to keep the leaves as intact as possible.

  2. Sauté the onion in oil until translucent, then add the rice, stir, and sauté a bit more until the rice becomes translucent. Pour in 1.5 dl of water, add salt, and cook slowly over low heat until all the water is absorbed. Remove from heat and let the rice cool.

  3. Place the grated sauerkraut in a pot and cover it with water. Add salt to taste and place it on the stove. Wait for the sauerkraut to boil, then let it simmer for a few more minutes. Remove from heat and drain.

  4. Taste the cooled rice to determine if the filling needs more salt. Combine it with the meat, eggs, and garlic in a bowl. Add pepper and salt if needed. Mix well (knead) to form a uniform mixture.

  5. Spread the cabbage leaves on a work surface and place the meat filling on them. Roll the leaves into rolls, then tuck the ends inward.

  6. In a large wide pot, first layer a bed of chopped sauerkraut, then place the cabbage rolls on top, followed by another layer of chopped sauerkraut. Repeat the process until you run out of ingredients. Pour hot salted water over the rolls and cook over low heat in a covered pot for about 2 hours.

  7. Prepare the roux: heat oil in a small pan, then stir in the flour. Quickly sauté while stirring. Add tomato paste, paprika, and 1.5 dl of meat broth. Cook until the sauce thickens.

  8. 20 minutes before the end of cooking, add the sauce to the pot with the cabbage rolls and wait for the dish to come to a boil. Serve the prepared cabbage rolls on plates with bread on the side.

Nutrition Information (Per 100g)

  • Calories: 181.52 kcal
  • Fat: 11.43 g
    • Saturated Fat: 2.73 g
  • Carbohydrates: 8.95 g
    • Sugars: 0.68 g
  • Protein: 8.02 g
  • Fiber: 0.87 g

Advice

If desired, you can cook the cabbage rolls together with smoked pork ribs. Instead of oil, use lard. Serve the cabbage rolls with sour cream or mix the sour cream into the sauce.