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Stuffed sauerkraut ( cabbage) rolls

Recipe from Easy Cook

Preparation time: 20mins
Cooking time: 2h
Total time: 2h20mins
Pieces: 14-16

1 large sauerkraut ( cabbage) head
500g ground beef or 300g ground beef + 200g ground pork
¼ cup Fant seasoning for stuffed peppers and cabbage
50g wholemeal or bio- natural rice
50g smoked ham or bacon, minced (in a food processor)
3-4 tbs sunflower oil
1 clove garlic, minced
200 g tomato puree
Smoked pork ribs

1. Carefully remove leaves from the cabbage head and soak in hot water to reduce saltiness and sourness. For the rolls to be filled choose smaller leaves from the inside of the head. To enable rolling the leaves, remove the thick, unpliable base of each central rib. Cut the remaining leaves into strips.
2. Pour 50ml of warm water over Fant seasoning, stir to combine and let stand for 10 minutes.
3. Add meat, ham or bacon and rice and mix thoroughly with Fant, set aside for few minutes.
4. Place some of the mixture in the center of each cabbage leaf and, beginning with the thick end of the leaf, fold over the sides, roll the whole leaf tightly, like rolling a burrito. Repeat with more leaves until all the stuffing has been used.
5. Briefly sauté garlic in hot oil in a larger casserole, add tomato puree and some water. Season with salt. Bring to a boil.
6. Spread half the sauerkraut cut into strips on the bottom of a casserole and arrange the cabbage rolls on top of it. Cover with the remaining cabbage strips.
7. Lay the smoked pork ribs on top.
8. If needed, add some more water (rolls must be almost completely covered with tomato sauce).
9. Cover and simmer for at least 2 hours or until cabbage rolls are cooked and sauerkraut and tomato mixture is very thick.
10. Serve with boiled or mashed potatoes.

Easy suggestion: sauerkraut tends to be very salty and sour. Check this before you start the preparation to avoid too much salt in the sauce.

Easy note I: usually the tomato sauce is made with a light roux. Since I try to avoid any kind of a roux in food preparation, in order to have the sauce thick, I added some more of the tomato puree.

Easy note II: in Croatia,
very large cabbage rolls are made. I make them much, much smaller because they look more appetizing.