These vegetarian sauerkraut cabbage rolls are tangy, sweet and spicy, delicious as a main meal or side dish. They are easy to make, naturally gluten free and can be served vegetarian or vegan.
You might also like vegan cabbage rolls with mushrooms, lentils and rice.
These sauerkraut cabbage rolls do not require any cabbage roll making experience, but you do need to be partial to cabbage to truly appreciate this recipe! There is both sauerkraut as well as fresh cabbage in this recipe but it really works!
When it comes to sauerkraut and cabbage rolls my natural inclination is to create a Polish style dish, but I decided to take a different direction with this recipe. What I did was add sweetness and spice to enhance the flavour of the sauerkraut – the star of this recipe. The mushrooms and rice add bulk and tone down the sourness so the finished dish is a well balanced combination of flavours with sauerkraut still being the dominant flavour but without overpowering the dish.
Sauerkraut cabbage rolls ingredients and substitutions
The filling
- Sauerkraut: make sure it’s good quality, preferably organic and without preservatives (see ‘How to buy sauerkraut’ below for more details).
- Rice: cook it al dente before combining with the rest of the ingredients.
- Mushrooms: use ordinary closed cup or chestnut mushrooms.
- Onion: adds flavour and sweetness.
- Mango chutney: adds sweetness and complexity.
- Dried apricots: balance out the sourness of the filling mixture. You will not be able to taste them in these sauerkraut cabbage rolls!
- Harissa paste/sauce: has a hint of caraway, which is ideal to use with sauerkraut. Use ordinary harissa, not rose harissa.
- Butter: enhances the flavour. For a vegan option use plant-based spread.
- Flaxseed: helps bind the mixture.
The sauce
- Vegetarian/vegan stock: use 2 stock cubes/bouillons.
- Tomato puree.
- Harissa paste/sauce: adjust the amount to your taste – use a little less if you want a milder tasting dish.
Good to know
I am using authentic Tunisian harissa paste (as in the photo), which does not have the smokiness of many Western produced varieties. Use your favourite harissa and adjust the amount to suit your taste.
What cabbage to use
I used a medium/large white cabbage in this sauerkraut cabbage rolls recipe, but savoy cabbage will also work. If your cabbage is too small it might be tricky to stuff the leaves. On the other hand, very large cabbage leaves produce very large cabbage rolls which you might like to do. So choose whatever works for you.
How to buy sauerkraut
When buying sauerkraut look for a light yellow, even slightly greenish sauerkraut, with no traces of grey.
The best traditional fresh sauerkraut consists of cabbage and salt and does NOT contain vinegar. 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 delis, for example). Sauerkraut can sometimes contain other ingredients, such as shredded carrot or caraway seeds for added flavour. You can use any type of sauerkraut in this recipe.
You can find out more in my post on how to cook sauerkraut.
How to prepare sauerkraut for cabbage rolls
You do NOT need to rinse your sauerkraut. Yes, it’s sour and salty, but it wouldn’t be sauerkraut if it wasn’t. All you need to do is:
- Remove excess water but gently squeezing the sauerkraut (but don’t get rid of all the moisture completely).
- Chop it quite finely before frying (to eliminate long strands).
Step-by-step recipe instructions
You will need a large shallow casserole dish with lid.
1.Start by preparing the 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.
2. Transfer the cabbage to a plate or cutting board and separate the leaves from the top layer (using 2 forks and a knife). Place the cabbage back in the pot, simmer for a few more minutes and remove a few more leaves.
Repeat this process until you have about 20 leaves. Don’t worry if some of them tear, you’ll be able to use them for lining the bottom of your casserole dish and covering the cabbage rolls.
3. Next 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. To make the sauerkraut cabbage rolls filling mixture start by boiling the rice a little al dente (it will finish cooking in the oven). Combine the rice with the water, add a little salt, 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.
5. While the rice is cooking prepare the mushrooms. Fry them in 1 tablespoon of oil for 6-7 minutes (season to taste) over a fairly high heat until all the moisture has disappeared and the mushrooms are lightly browned, stirring often. Remove from the heat and set aside.
6. In a large non-stick pan glaze the onion in 2 tablespoons of oil for about 3 minutes, then add the sauerkraut and apricots, cover and simmer gently for 20 minutes. Stir often to prevent browning.
7. Stir in the harissa, chutney, butter, cover and cook for 5 more minutes.
8. Remove from the heat, combine with the rice, mushrooms and flaxseed, adjust the seasoning if needed (it should be quite spicy, but it will mellow in the cooking) and make the sauerkraut cabbage rolls.
Top tip
If you are worried the filling mixture is not sticky enough you can puree a small amount (2-3 tbsp), using a stick blender, then combine it with the rest of the filling.
(At this point preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line the bottom of your casserole dish with leftover pieces of cabbage and set aside).
9. Form oval shapes using the stuffing mixture (pressing between the palms of your hands to ensure they hold their shape) 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.
10. Place the cabbage rolls in your casserole dish (with the end of the cabbage leaf down) in a single layer as close together as possible. Dissolve the stock cubes in hot water, stir in the tomato puree and harissa and pour the mixture over the cabbage rolls.
11. 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 and serve.
Serving suggestions
These sauerkraut cabbage rolls are delicious served hot or cold. They make a great stand alone meal or potluck food. You can serve them alongside mashed potatoes, with baked beans, crusty bread or potato salad.
Top tips
- Make sure you buy good quality sauerkraut. I thoroughly recommend getting it from a Polish deli, if possible.
- Do NOT rinse sauerkraut (unless it’s overly salty). Good quality sauerkraut should not need to be rinsed.
- Gently squeeze excess water out of the sauerkraut, but do not remove all the moisture completely.
- Use harissa paste/sauce – NOT dried harissa seasoning. I also recommend ordinary harissa, not rose harissa.
- 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.
- You can boil the rice and fry the mushrooms ahead, and once cooled, refrigerate (overnight).
- You can combine the filling ingredients while still warm.
- If you are worried your filling is not sticky enough you can puree a very small amount (2-3 tbsp) using a stick blender, then combine it with the rest of the ingredients.
- Taste the filling mixture and adjust the seasoning if needed before making the cabbage rolls.
- Both the filling mixture as well as the tomato sauce may seem quite spicy to start with but the finished dish will be more mellow.
- Use the larger cabbage leaves for making cabbage rolls and remaining leaves to line the dish and cover the cabbage rolls.
- You can prepare the cabbage rolls ahead and refrigerate (without the tomato sauce) overnight. The next day pour in the tomato sauce and bake as per Instructions.
- These sauerkraut cabbage rolls are delicious hot as well as cold. As with all cabbage rolls recipes they are even tastier the next day! Reheat individual portions in the microwave.
- Freeze individual portions of cooked cabbage rolls in airtight containers. Defrost in the fridge overnight and reheat in the microwave.
Related recipes
- Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
- Polish Sauerkraut Soup Recipe (Kapusniak)
- Vegetarian Stuffed Peppers with Rice, Mushrooms & Chickpeas
- Authentic Polish Bigos Stew Recipe
- Polish Sauerkraut Pierogi
Check out all my vegetarian and vegan recipe meal ideas!
Keep in touch!
If you make these cabbage rolls with sauerkraut I’d love to know how they turned out for you. Let me know in the comments below, thanks!
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Sauerkraut Cabbage Rolls (Vegetarian)
Equipment
- Large non-stick pan
- Large shallow casserole dish with lid
Ingredients
- 1 medium/large white cabbage
For the filling
- 250 g sauerkraut finely chopped, weigh after removing excess water (see Instructions)
- 140 g rice plus 260 ml water for boiling (a little over 1 cup)
- 400 g mushrooms wiped, finely chopped
- 1 large onion finely chopped
- 10 dried apricots pitted, very finely chopped
- 2 tbsp mango chutney
- 2 tsp harissa paste/sauce
- 3 tbsp olive oil
- 1½ tbsp butter or plant-based spread
- 1 tbsp ground flaxseed
For the sauce
- 480 ml vegetarian/vegan stock hot, made using 2 stock/bouillon cubes
- 4 tbsp tomato puree
- 1½-2 tsp harissa paste/sauce or to taste
Instructions
- You will need a large shallow casserole dish with lid.Start by preparing the 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.
- Transfer the cabbage onto a plate or cutting board and separate the leaves from the top layer (using 2 forks and a knife). Place the cabbage back in the pot, simmer for a few more minutes and remove a few more leaves.Repeat this process until you have about 20 leaves. Don’t worry if some of them tear, you’ll be able to use them for lining the bottom of your casserole dish and covering the cabbage rolls.
- Next 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.
- To make the sauerkraut cabbage rolls filling mixture start by boiling the rice a little al dente (it will finish cooking in the oven). Combine the rice with the water, add a little salt, 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.
- While the rice is cooking prepare the mushrooms. Fry them in 1 tablespoon of oil for 6-7 minutes (season to taste) over a fairly high heat until all the moisture has disappeared and the mushrooms are lightly browned, stirring often. Remove from the heat and set aside.
- In a large non-stick pan glaze the onion in 2 tablespoons of oil for about 3 minutes. Gently squeeze excess moisture from the sauerkraut, finely chop it and add to the pan along with the apricots. Cover and simmer gently for 20 minutes. Stir often to prevent browning.
- Stir in the harissa, chutney, butter, cover and cook for 5 more minutes.Remove from the heat, combine with the rice, mushrooms and flaxseed, adjust the seasoning if needed (it should be quite spicy, but it will mellow in the cooking) and make the sauerkraut cabbage rolls.Note: If you are worried the filling mixture is not sticky enough you can puree a small amount (2-3 tbsp), using a stick blender, then combine it with the rest of the filling.(At this point preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line the bottom of your casserole dish with leftover pieces of cabbage and set aside).
- Form oval shapes using the stuffing mixture (pressing between the palms of your hands to ensure they hold their shape) 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.
- Place the cabbage rolls in your casserole dish (with the end of the cabbage leaf down) in a single layer as close together as possible. Dissolve the stock cubes in hot water, stir in the tomato puree and harissa and pour the 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 and serve. Yields approx. 12 cabbage rolls.
Notes
- Make sure you buy good quality sauerkraut. I thoroughly recommend getting it from a Polish deli, if possible.
- Do NOT rinse sauerkraut (unless it’s overly salty). Good quality sauerkraut should not need to be rinsed.
- Gently squeeze excess water out of the sauerkraut, but do not remove all the moisture completely.
- Use harissa paste/sauce – NOT dried harissa seasoning. I also recommend ordinary harissa, not rose harissa.
- 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.
- You can boil the rice and fry the mushrooms ahead, and once cooled, refrigerate (overnight).
- You can combine the filling ingredients while still warm.
- If you are worried your filling is not sticky enough you can puree a very small amount (2-3 tbsp) using a stick blender, then combine it with the rest of the ingredients.
- Taste the filling mixture and adjust the seasoning if needed before making the cabbage rolls.
- Both the filling mixture as well as the tomato sauce may seem quite spicy to start with but the finished dish will be more mellow.
- Use the larger cabbage leaves for making cabbage rolls and remaining leaves to line the dish and cover the cabbage rolls.
- You can prepare the cabbage rolls ahead and refrigerate (without the tomato sauce) overnight. The next day pour in the tomato sauce and bake as per Instructions.
- These sauerkraut cabbage rolls are delicious hot as well as cold. As with all cabbage rolls recipes they are even tastier the next day! Reheat individual portions in the microwave.
- Freeze individual portions of cooked cabbage rolls in airtight containers. 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.
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