Naual Hansen

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SAUERKRAUT ROLLS FROM SLOW COOKER

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STUFFED SAUERKRAUT CABBAGE (WATERLESS STEWED)

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This is one very old main course from Balkan Peninsula traditionally called Sarma, well known for decades and centuries, just this time stewed without water in a slow cooker with the addition of prunes.
It’s mostly popular and often prepared through autumn and winter period.
There are plenty of vegan versions of this great dish. By experimenting in the kitchen throughout years I used different vegan meat fillings, and sometimes would use only rice and chopped vegetables as stuffings. But personally I find that the best sauerkraut rolls are with vegan minced meat called Naturli Minced. 

It’s basically very simple dish and doesn’t require lots of preparation time. Stewing time is on the other hand longer, but stewing can be done overnight.

The key is in generously greasing the slow cooker before and after laying sauerkraut rolls in it. I used this time both vegan butter and oil, sometimes would use just one of them depending on what we have at home. Once the sauerkraut leaves are washed and stuffed they are ready for stewing. I took a large stick of butter and greased the slow cooker, then layed rolls in and added prunes and laurel leaves between rolls, and at the end  added chopped butter pieces and a couple of tbsp. of sunflower oil at the top. I covered the cooker and let the rolls stew for the next 10 hours on low.

 

SAUERKRAUT ROLLS FROM SLOW COOKER

Stuffed sauerkraut cabbage rolls & prunes stewed without water in slow cooker
Cook Time 10 hrs
Course Main Course
Servings 4 servings

Equipment

  • Slow cooker
  • Non-stick pot

Ingredients
  

  • 15-16 pieces of sauerkraut leaves;
  • 12-14 pieces of seedless prunes;
  • some laurel leaves,
  • 1 large stick of vegan butter or/and sunflower oil.

For the sauerkraut rolls filling:

  • 1 large leek, finely chopped;
  • 300 gr of your favourite vegan minced meat;
  • 4-5 tbsp. of sunflower oil;
  • 1 vegetable broth cube;
  • 1 full tsp. of Vegeta spice (or another similar condiment, or 1 more vegetable broth cube instead);
  • 1 tsp. of ground black pepper;
  • 3 full tsp. of red paprika powder;
  • 135 gr of parboiled rice, or another rice by personal choice;
  • 2 dcl. of water.

Instructions
 

  • Stew chopped leek for 2 min in oil. Add vegan minced meat and keep stewing for the next 5 min.
  • Add broth cube and Vegeta spice, keep stewing for 1 min.
  • Add washed rice with the rest of seasoning, stir well and add water.
  • Simmer for a couple of minutes until almost the whole amount of water is absorbed.
  • Remove from the stove and let it cool down a bit.
  • Take washed sauerkraut leaves drained out of water and fill them with filling.
  • Grease generously the whole slow cooker from the inside and lay rolls in, then put prunes and laurel leaves between rolls. Drizzle with oil and add chopped pieces of vegan butter on the surface ( more oil/butter - the better ). Do not add water.
  • Cook on low for 10 hours. Serve warm (or warmed up).