SAUERKRAUT ROLLS FROM SLOW COOKER
Stuffed sauerkraut cabbage rolls & prunes stewed without water in slow cooker
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).