Wonderfully delicious Cabbage Rolls With Sauerkraut – here’s how to make them using cabbage leaves and ground meat. With the cooling with the time and the approach of the Christmas holidays, the thought of delicious, homemade, juicy and aromatic sauerkraut sauerkraut cannot help but creep into our minds.
Cabbage Rolls With Sauerkraut
This delicious feast is a favorite of many generations in our latitudes. Our grandmothers and great-grandmothers made them, we do them now, and most likely they will continue to be made long after us.
And you can’t help it, let’s face it, they are so tempting with their juicy and aromatic filling, wrapped in a leaf of homemade sauerkraut , we just can’t resist them. Therefore, we have prepared for you a great recipe from the old forgotten books for cabbage rolls with ground meat and rice, which is tested, easy to make and time-proven.
A delicious proposal reproduced and worked out by us, which is not at all complicated, but with the right selection of quality products, the result will be impressive Cabbage Rolls With Sauerkraut, which are simply the best one you have taste.
- 600 gr. pork (ground meat);
- 80 gr. oil;
- 1300 g of sauerkraut;
- 1 head of onion;
- 40 g of rice;
- 10 gr. flour;
- 1 tbsp. tomato paste;
- mentha crispata;
- paprika, black pepper;
- salt to taste.
How to Old Fashioned Cabbage Rolls With Sauerkraut
You can also use ground pork or a mixture. In hot fat, fry an onion, previously chopped finely, until soft. You add the finely chopped meat (or minced meat) and fry it together with the onion. Add the rice by frying it, add a little salt, red pepper and pour hot water or broth in an amount one and a half times more than the volume of the rice.
When the rice absorbs the water, add the pre-ground meat. The mixture is stirred and lightly fried. Add crushed black pepper and coriander. The mixture is wrapped in sauerkraut leaves in small tight rolls, in which one tablespoon of the stuffing is placed.
How to Wrap Cabbage Rolls
To wrap better and tighter, the thick parts of the leaf are cut. The rolls are placed in a shallow pot and covered with a little hot water. Cook on low heat. And when the rolls are almost ready, add a cup of Sauerkraut sauce and a slice of lemon, if you like a more sour taste.
In order for them to have a nicer color, at the very beginning, a little tomato puree is diluted in the sauce. Before serving, season the sauce with a beaten egg and a spoonful of flour. To serve them in a nicer way, the sauce is separated, the sarmi are covered with a large shallow plate and turned over. This way they retain the nice shape they got during cooking. The sauce is poured around the tinsel. They can also be served with red pepper sauce in butter.
Fresh cabbage leaves can also be used for this dish. If you decide on this option, you must first scald them in salted water in which a little vinegar is dissolved. Cut the leaves into two or three pieces, and tap the hard parts lightly with a wooden hammer so that they soften and turn more easily.
If you liked our sauerkraut old fashioned cabbage rolls with sauerkraut recipe, you might also like our recipe for quick sauerkraut in a pot .
Don’t miss our other suggestion for spaghetti with shrimps and chicken , for those who prefer white meat.