Description
Sauerkraut Cabbage Rolls are a traditional, hearty dish with roots in Eastern European cuisine. These delicious rolls are made by stuffing tender cabbage leaves with a flavorful mixture of ground meat, rice, and seasonings, then slow-cooked in a tangy sauerkraut and tomato sauce. This recipe is packed with flavor, easy to prepare, and perfect for family dinners or special occasions. Whether you’re looking for a classic comfort meal or trying a new twist on cabbage rolls, this dish is sure to impress!
Ingredients
For the Cabbage Rolls:
- 1 large head of green or Savoy cabbage
- 1 lb (450g) ground beef, pork, or a mix
- 1 cup cooked white or brown rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg (optional, for binding)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce & Cooking:
- 2 cups sauerkraut (with juice)
- 1 can (14 oz) diced tomatoes or tomato sauce
- 1 cup beef or vegetable broth
- 1 tablespoon Worcestershire sauce (optional)
- ½ teaspoon sugar (to balance acidity, optional)
Instructions
Step 1: Prepare the Cabbage
- Bring a large pot of water to a boil.
- Remove the core from the cabbage.
- Carefully place the whole cabbage in boiling water and simmer for 5-10 minutes, until the leaves soften.
- Remove from the pot and gently peel off individual leaves. Set aside.
Step 2: Make the Filling
- In a mixing bowl, combine ground meat, cooked rice, chopped onion, minced garlic, egg, paprika, salt, and black pepper.
- Mix well until all ingredients are evenly combined.
Step 3: Assemble the Cabbage Rolls
- Place a spoonful of the filling in the center of each cabbage leaf.
- Fold the sides over the filling and roll up tightly, tucking in the edges.
- Repeat until all the filling is used.
Step 4: Cook the Cabbage Rolls
Stovetop Method:
- Layer some sauerkraut at the bottom of a large pot.
- Arrange cabbage rolls in the pot, seam-side down.
- Pour diced tomatoes, broth, and remaining sauerkraut over the rolls.
- Cover and simmer on low heat for 1.5 to 2 hours, until tender.
Baking Method:
- Preheat oven to 350°F (175°C).
- Place cabbage rolls in a baking dish, layering with sauerkraut and sauce.
- Cover with foil and bake for 1.5 hours.
Slow Cooker Method:
- Layer sauerkraut, diced tomatoes, and cabbage rolls in the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
Notes
Soften Cabbage Leaves – Simmer them properly to make rolling easier.
Don’t Overstuff – Keep the filling portion reasonable to prevent bursting.
Make Ahead – Assemble the rolls a day before for better flavor.
Freeze for Later – These rolls freeze well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes