Stuffed cabbage rolls
Pork and rice rolled in cabbage leaves, slowly simmered on sauerkraut and served with soured cream.
- Prep
- 40 min
- Cook
- 90 min
- Total
- 130 min
- Serves
- 6 people
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- White cabbage (one small head)1 kg
- Sauerkraut800 g
- Pork mince600 g
- Rice100 g
- Onion1
- Garlic2 cloves
- Eggs1
- Sweet paprika2 tsp
- Smoked bacon lardons (just for flavour)100 g
- Tinned chopped tomatoes (400 g)1
- Soured cream200 g
- Bread6 slices
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cut the core out of the cabbage and simmer the whole head in boiling water for 5 minutes. Cool it, then carefully peel off about 12 leaves and trim their thick central rib. Shred the rest of the cabbage.
Mix the mince with the rinsed uncooked rice, the finely chopped onion and garlic, the egg, 1 tsp paprika, 2 tsp salt and some pepper.
Put a heaped tablespoon of filling on each leaf, fold in the sides and roll up tightly.
Spread half the squeezed-out sauerkraut over the bottom of a large pan with the shredded cabbage and the bacon strips. Lay the rolls on top and cover with the rest of the sauerkraut. Add the tomatoes and the remaining paprika, and just enough water to cover.
Cover and simmer gently for 90 minutes until the rice and meat are tender. Don't stir – just give the pan a shake now and then. Serve with soured cream and fresh bread.