Stuffed Cabbage Rolls from Sauerkraut
Description
A tasty appetizer for any gathering. An unusual option—stuffed cabbage rolls made with sauerkraut at home. This is a truly Hungarian dish that has become so popular in kitchens around the world. They are prepared like traditional stuffed cabbage rolls (with or without rice—as you prefer) with tomato sauce. Can be served warm or chilled.
Instructions
- 1
Step 1
1. Prepare the sauerkraut leaves in advance. Finely chop the onion and carrot and put a skillet on the heat to warm up.
- 2
Step 2
2. Put the carrots and onions in a pan to sauté. Add finely chopped or minced garlic halfway through cooking. Fry until done.
- 3
Step 3
3. I usually use pork and beef ground meat. Add salt and spices to taste, and an egg if desired (optional).
- 4
Step 4
4. Take a cabbage leaf and place the filling on it. Wrap it like an envelope and put the cabbage rolls in a braising pot.
- 5
Step 5
5. Prepare the sauce separately: dissolve tomato paste in 500 ml of water, add a pinch of flour, and bring to a boil. Add a bay leaf and peppercorns (or a pepper blend) to the pot where the stuffed cabbage rolls will braise, then pour the sauce over the rolls, cover with a lid, and simmer over low heat for about 35 minutes.
- 6
Step 6
6. If you like fresh herbs, you can sprinkle the dish with them before serving. Stuffed cabbage rolls taste best with sour cream. Serve them individually with the sauce, or on a shared platter with a side (mashed potatoes). Add sour cream, mayonnaise, or herbs to taste.