Go Back
–+ servings
Top down view of sauerkraut cabbage rolls with tomato sauce in casserole dish.
Print

Sauerkraut Stuffed Cabbage Rolls

These sauerkraut cabbage rolls feature a sauerkraut filling mixture with ground meat and rice wrapped in soft cabbage leaves and baked in a tangy tomato sauce. Easy to make, delicious, perfect for sharing!
Course Dinner
Cuisine East European
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 14 large cabbage rolls
Calories 143kcal
Author Monika Dabrowski

Equipment

  • Large non-stick pan
  • Large casserole dish

Ingredients

  • 1 medium/large white cabbage

For the filling

  • 1⅔ cups sauerkraut moderately tightly packed, drained weight, see *Instructions
  • 1⅓ pounds ground meat pork/turkey, 8-10% fat
  • ¾ cup uncooked rice rinsed, use 1¼ c/300 ml water for boiling
  • 1 large onion finely chopped
  • 6.35 ounces smoked bacon finely chopped
  • 1 medium carrot peeled, coarsely grated
  • 2 teaspoons dried marjoram
  • ½ teaspoon caraway seed powder or ⅔ tsp seeds, toasted, lightly crushed
  • 1 tablespoon vegetable oil
  • ⅔ teaspoon fine sea salt plus lots of pepper

For the sauce

  • 2 cups vegetable/chicken stock hot
  • 3 tablespoons tomato paste
US Customary - Metric

Instructions

  • Prepare cabbage: Cut out the tough middle bit (about 3 cm deep). Place your cabbage in a large pot, fill with about 5-6 cm of water, cover and bring to boil.  Then simmer for 10 minutes or until the leaves start separating.
  • Remove leaves: Transfer the cabbage to a plate or cutting board and separate the leaves from the top layer (I use a fork and knife to do this). Place the cabbage back in the pot, simmer for a few more minutes and remove a few more leaves (rotate the cabbage so it softens evenly).
    TIP: Repeat this process until you have about 20 leaves. Reserve very large outer cabbage leaves (they are usually quite tough), torn and small leaves to line the bottom of your casserole dish and cover the cabbage rolls before baking.
  • Prepare leaves: Slice off the thick middle bit from each leaf (the outer part of the leaf). Your leaves are now ready to be turned into cabbage rolls.
    TIP: You can do this step in advance, refrigerate the cabbage leaves, covered, and use the following day.
  • *Prepare sauerkraut: Grab handfuls of the sauerkraut and squeeze until most of the moisture comes out. Finely chop (to eliminate long strands). Weigh or measure out the required amount using a measuring cup.
  • Cook rice: Combine the rice with the water, cover and bring to the boil then lower the heat and cook until all the water has been absorbed. Remove from the heat and set aside to cool completely.
  • Make filling mixture: In a large skillet heat the oil, add the onion and bacon and cook over a medium heat for about 10 minutes until the bacon starts browning stirring often. Add the carrot, chopped sauerkraut, 2 tablespoons of water, cover and cook over a low heat for 15 minutes stirring occasionally. Remove from the heat and set aside to cool completely.
  • Combine filling ingredients: To a large bowl add the meat, herbs, seasoning, sauerkraut mixture and rice. Stir until thoroughly combined.
    TIP: At this point preheat the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of your casserole dish with leftover pieces of cabbage and set aside.
  • Form cabbage rolls: Form oval shapes using the stuffing mixture and place inside the cabbage leaves. Fold in the longer sides and wrap the stuffing in the leaf starting from the thick end of the leaf. Do this as tightly as you can tucking the mixture in with your fingers as you roll.
  • Bake: Arrange the cabbage rolls in a single layer inside your casserole dish (with the end of the cabbage leaf down) as close together as possible. Whisk the tomato paste into the stock and pour this mixture over the cabbage rolls. Cover with leftover cabbage leaves, put the lid on (or cover tightly with tin foil) and bake in the centre of the oven for 1.5 hours. Remove from the oven, set aside for 10 minutes and serve.

Notes

    • For best results use good quality sauerkraut. 
    • Do not rinse the sauerkraut.
    • Try not to cook the cabbage for too long as the leaves may become prone to splitting. They need to be pliable but not too tender.
    • To save time boil the cabbage and rice while you prepare the filling mixture.
    • Leftover sauerkraut cabbage rolls can be refrigerated for up to 4 days. Reheat in the microwave.
    • Freeze cooked cabbage rolls in an airtight container. Defrost in the fridge overnight and reheat in the microwave.

Nutrition

Serving: 1serving | Calories: 143kcal | Carbohydrates: 15g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 38mg | Sodium: 545mg | Potassium: 347mg | Fiber: 3g | Sugar: 4g | Vitamin A: 951IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 1mg