Stuffed > Cabbage > Stuffed Cabbage Rolls

Stuffed Cabbage Rolls with Sauerkraut Recipe

Ingredients with Measurements:
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) sauerkraut, drained
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil

Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. Bring a large pot of salted water to a boil. Add the whole head of cabbage and cook for 5-7 minutes, until the outer leaves are soft and pliable. Remove the cabbage from the pot and let it cool.

3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, and black pepper. Mix well.

4. Carefully remove the softened outer leaves from the cabbage, being careful not to tear them. Lay each leaf flat on a work surface.

5. Place a spoonful of the ground beef mixture in the center of each cabbage leaf. Roll the leaf tightly around the filling, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.

6. In a separate mixing bowl, combine the drained sauerkraut, diced tomatoes, water, brown sugar, apple cider vinegar, tomato paste, and vegetable oil. Mix well.

7. Spread a layer of the sauerkraut mixture in the bottom of a baking dish. Arrange the stuffed cabbage rolls on top of the sauerkraut mixture.

8. Pour the remaining sauerkraut mixture over the stuffed cabbage rolls.

9. Cover the baking dish with aluminum foil and bake for 1 hour.

10. Remove the foil and bake for an additional 15-20 minutes, until the cabbage rolls are browned and the sauce is bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
Temperature:
350°F
Serving size:
6 servings

Nutritional information:
Calories: 390
Fat: 18g
Carbohydrates: 32g
Protein: 24g
Sodium: 1190mg
Fiber: 6g
Sugar: 16g

Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef.
- White rice can be substituted for brown rice.
- Red wine vinegar can be substituted for apple cider vinegar.
- Olive oil can be substituted for vegetable oil.

Variations:
- Add chopped mushrooms to the ground beef mixture for added flavor and texture.
- Use a mixture of ground beef and ground pork for a more complex flavor.
- Add chopped bacon to the sauerkraut mixture for a smoky flavor.

Tips and tricks:
- Use a serrated knife to cut the cabbage to avoid bruising the leaves.
- If the cabbage leaves are too tough, blanch them for an additional 2-3 minutes.
- To prevent the cabbage rolls from unraveling during cooking, secure them with toothpicks or kitchen twine.
- Leftover cabbage rolls can be frozen for up to 3 months.

Storage instructions:
Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the cabbage rolls in a baking dish and cover with aluminum foil. Bake at 350°F for 20-25 minutes, until heated through.

Presentation ideas:
Serve the stuffed cabbage rolls on a bed of sauerkraut and tomato sauce. Garnish with chopped parsley or dill.

Garnishes:
Chopped parsley or dill

Pairings:
Mashed potatoes, roasted vegetables, or a green salad

Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad

Troubleshooting advice:
- If the cabbage rolls are too dry, add more water to the sauerkraut mixture.
- If the cabbage rolls are falling apart, secure them with toothpicks or kitchen twine.

Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.

Food history:
Stuffed cabbage rolls with sauerkraut are a traditional Eastern European dish that has been enjoyed for centuries. The dish is especially popular in Poland, Hungary, and Romania.

Flavor profiles:
The stuffed cabbage rolls are savory and slightly sweet, with a tangy flavor from the sauerkraut and tomatoes.

Serving suggestions:
Serve the stuffed cabbage rolls with mashed potatoes, roasted vegetables, or a green salad for a complete meal.

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Region: Polish

Taste: Savory, Tangy, Umami, Sour, Earthy