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!
These sauerkraut cabbage rolls are inspired by traditional Polish stuffed cabbage gołąbki made with meat and rice. In this recipe I added sauerkraut into the filling mixture for a different flavour twist.
Sauerkraut is also used in traditional Romanian and Hungarian cabbage rolls, but these dishes are typically made with whole fermented cabbage leaves (rather than chopped Polish-style sauerkraut) used for wrapping around the filling or for cooking alongside cabbage rolls.
I made my cabbage rolls with sauerkraut by briefly cooking the sauerkraut with bacon, onion and carrot, then combining this mixture with raw meat (either pork or turkey) and cooked rice, wrapping in cabbage leaves and baking in an easy tomato sauce.
Sauerkraut cabbage rolls ingredients and substitutions
- Cabbage
- Sauerkraut
- Meat: use either ground pork or turkey (8-10% fat). See also low carb cabbage rolls with meat.
- Rice
- Bacon
- Onion
- Carrot
- Herbs: marjoram and caraway seed powder (if using caraway seeds crush them a little in a pestle and mortar). You can also use savory, if you can get it (1 tsp).
- Oil: any.
- Salt and pepper.
- For the sauce: stock (vegetable/chicken) and tomato paste.
What cabbage to use
I made my sauerkraut cabbage rolls using white cabbage, but savoy cabbage will also work. If your cabbage is too small it might be tricky to stuff the leaves so I do not recommend it. For best results use either medium or large cabbage leaves.
How to buy sauerkraut
When buying sauerkraut (fermented cabbage) for cabbage rolls look for a light yellow, even slightly greenish sauerkraut, with no traces of grey.
The best traditional fresh sauerkraut contains only cabbage and salt. Sauerkraut is sold in jars, cans and airtight plastic/paper bags and it can also be kept in barrels and sold by weight (in some Polish stores, for example). Sauerkraut can sometimes contain other ingredients, such as shredded carrot for added flavour (fine to use in this recipe).
You can find out more in my post on how to cook sauerkraut.
How to prepare sauerkraut for cabbage rolls
It is not necessary to rinse sauerkraut. Yes, it’s sour and salty, but that's what makes it sauerkraut. All you need to do is:
- Remove excess water: 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.
Step-by-step recipe instructions
1.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 lower the heat and simmer for 10 minutes or until the leaves start separating.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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/160 fan/gas mark 4. Line the bottom of your casserole dish with leftover pieces of cabbage and set aside.
7. 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.
8. 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.
Serving suggestions
Sauerkraut cabbage rolls make a delicious stand alone meal, but you can also serve them with mashed potatoes, crusty bread or baked beans.
Most cabbage dishes are delicious served with mushrooms and this one is no exception. Simply bake the cabbage rolls in stock only (without the tomato paste) and serve either with mushroom sour cream sauce or wild mushroom sauce.
How to make vegetarian cabbage rolls with sauerkraut
If you would like to make a vegetarian version of cabbage rolls stuffed with sauerkraut you can simply omit the meat and bacon, increase the amounts of sauerkraut and rice and use half of the recommended herbs and seasoning (especially salt).
You can also pan fry approx. 3 cups (300g) of finely chopped mushrooms until lightly browned then add to the filling mixture (I used this method in vegan cabbage rolls).
What can I make ahead
- Prepare the cabbage as in Steps 1-3.
- Boil the rice.
- Cook the filling mixture.
TIP: Once cooled completely these ingredients should be covered, refrigerated and used the following day.
Top tips
- 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.
Related recipes
- Unstuffed Cabbage Rolls
- Polish Sauerkraut Soup Recipe (Kapusniak)
- Sauerkraut Pancakes (Fuczki)
- Authentic Polish Bigos Stew Recipe
- Polish Sauerkraut Pierogi
See also these other delicious meal ideas as well as traditional Polish recipes!
Recipe
Sauerkraut Stuffed Cabbage Rolls
Equipment
- Large non-stick pan
- Large casserole dish
Ingredients
- 1 medium/large white cabbage
For the filling
- 1⅔ cups (200 g) sauerkraut moderately tightly packed, drained weight, see *Instructions
- 1⅓ pounds (600 g) ground meat pork/turkey, 8-10% fat
- ¾ cup (150 g) uncooked rice rinsed, use 1¼ c/300 ml water for boiling
- 1 large onion finely chopped
- 6.35 ounces (180 g) 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 (480 ml) vegetable/chicken stock hot
- 3 tablespoons tomato paste
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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this sauerkraut stuffed cabbage roll recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!
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