Naual Hansen

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STUFFED SAUERKRAUT RED CABBAGE ROLLS

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Autumn & winter comfort food

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   Summer is behing us all along with long walks on the beach and joyfull evening gatherings in the open gardens of downtown restaurants. Autumn is here and it looks like it is the time to return to kitchen and to spend hours and hours on cooking, experimenting with some new ingredients, for exploring unexplored divercities and combinations of seasonings, and to enjoy warm comfort food drinks in general.

     For those colourfull sauerkraut rolls I had some pre-made sauerkraut out of red cabbage. It took me a bit less then month to get the sauerkraut ready to use for cooking (cabbage was standing in a salty water in a small cask for 30 days, on a dark place). You can make sauerkraut out of red cabbage by using your favourite traditional recipe for making a sauerkarut that has been used for years in your family. 

    For the detailed recipe with the list of ingredients feel free to check out the pinterest box that can be found under the image section of this post. For more recipe and images feel free to visit Facebook and Instagram under the name Naual A. Hansen.

   

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STUFFED SAUERKRAUT RED CABBAGE ROLLS

Autumn & winter comfort food
Cook Time 3 hours
Course Main Course
Servings 7 servings

Equipment

  • Oven

Ingredients
  

  • 17-18 pieces of sauerkraut red cabbage leaves;

FOR THE SAUERKRAUT ROLLS FILLING:

  • 300 gr of finely chopped red onion;
  • 5-6 tbsp. of sunflower oil;
  • 1 vegetable broth cube;
  • 1 medium size leek, finely chopped;
  • 170 ml of parboiled rice mixed with wild rice, or another sort of rice by personal choice;
  • 380-400 gr of your favourite vegan minced meat (I used chopped smoked vegan sausages for this particular occasion);
  • 1 tsp. of ground black pepper;
  • 2-3 tsp. of red paprika powder;
  • some water to soft the rice while stewing;
  • 3 cloves of chopped garlic;

To cook stuffed sauerkraut red cabbage rolls:

  • some water to add occasionaly while cooking in the oven.
  • a pinch of red paprika powder and garlic powder to sprinkle on top of cabbage rolls just before cooking.

To top cabbage rolls after cooking:

  • 5 tbs. of oil;
  • 1 clove of garlic, finely chopped;
  • 2-3 tsp. of red paprika powder.

Instructions
 

  • Stew chopped onion with a pinch of salt and oil for 4 min. Add chopped leek and continue stewing for additional 2 min. Add rice and broth cube and keep stewing for the next 4-5 min. (add occasionaly water to soft the rice).
  • Add seasoning (ground black pepper, red paprika and chopped garlic) and stir well. Add vegan minced meat or chopped sausages and stew on high temperature for 2-3 min.
  • Remove from the stove and let it cool down a bit.
  • Take washed sauerkraut leaves drained out of water and by using a knive cut off and remove thick parts of them. Now they are ready for filling. Fill each leaf and roll into a roll.
  • Grease generously a large pot (or deep oven tray) and lay rolls in. Generously drizzle them with oil. Put a bit of red paprika powder and garlic powder on top of cabbage rolls. Add water into a pot (approximately 2 fingers above the bottom of the pot).
  • Cook in the oven at 190 degrees Celsius for 2.5 - 3 hours covered with aluminium foil. Don't forget to keep adding water occasionaly as it will evaporate while rolls being cooked.
  • In a small pot warm up oil with chopped garlic in it, fry garlic for 15-20 seconds on high temperature. Remove from heat before it starts darkening, add red paprika powder, stir quickly and top the cabbage rolls all over with it (this step needs to be quickly done). Let it rest for 10 min.
    Serve warm (or warmed up) stuffed sauerkraut cabbage rolls with mash potato. Keep in cold place for several days.

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