Cabbage Roulade With Sauerkraut Recipe

Name: Cabbage Roulade With Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g sauerkraut; 12 cabbage leaves; 400 g potatoes; 250 g green beans; 45 g onions; 15 g garlic; 200 g carrots, peeled and cut into batons; 4 -5 bay leaves; 4 -5 black peppercorns; 3 juniper berries; 1 teaspoon mustard seeds; 30 g butter; 1 teaspoon olive oil; 3 sprigs parsley; 3 sprigs chives; 3 sprigs coriander leaves; For the tomato coulis; 45 g onions; 15 g garlic; 100 g tomatoes, peeled and de-seeded; 1 teaspoon olive oil; vegetable stock or water, as required; salt; black pepper

Servings: persons

600 g sauerkraut
12 cabbage leaves
400 g potatoes
250 g green beans
45 g onions
15 g garlic
200 g carrots, peeled and cut into batons
4 -5 bay leaves
4 -5 black peppercorns
3 juniper berries
1 teaspoon mustard seeds
30 g butter
1 teaspoon olive oil
3 sprigs parsley
3 sprigs chives
3 sprigs coriander leaves
For the tomato coulis
45 g onions
15 g garlic
100 g tomatoes, peeled and de-seeded
1 teaspoon olive oil
vegetable stock or water, as required
salt
black pepper

1
Peel off the outer leaves of the head of a cabbage.
2
Take 12 leaves and cut out the hard center.
3
Blanch the cabbage leaves in salt water for a few minutes till they are soft and pliable.
4
Taste the sauerkraut. If it is sour, rinse and drain it.
5
Heat butter in a pot.
6
Add onion and allow it to sweat for a few minutes.
7
Add the sauerkraut and lightly mix.
8
Stir in water or vegetable stock, bay leaves, peppercorns and juniper berries.
9
Simmer for 15 minutes and then fold in the carrot batons.
10
Remove from heat and drain, reserving the drained liquid.
11
Place the blanched cabbage leaves on a tray or a clean table.
12
Place some of the half cooked, drained sauerkraut on them and roll.
13
Brush a baking dish or cooking pot with a little butter.
14
Place the cabbage rolls in it and top with the sauerkraut juice.
15
Cover the pot.
16
Braise in the oven at 180-200C for 30 minutes.
17
Serve with tomato coulis, garlic beans and fried potato wedges.
18
To prepare the tomato coulis, saute the chopped onions and garlic on olive oil.
19
Fold in the tomatoes, salt, pepper and water or vegetable stock. Bring to a boil.
20
Boil the sauce for 5 minutes.
21
Allow it to blend till it thickens.
22
Pour this sauce over the cabbage rolls and serve.
23
To prepare the beans, clean them and then blanch in salt water for a few minutes.
24
Add a little thyme and butter to the water just for good taste.
25
After blanching, remove the beans and drop them in ice water to retain the colour.
26
Saute 10 gms. garlic in butter alongwith a little finely chopped onion.
27
Add beans and season with salt and pepper.
28
For the potato wedges, wash the potatoes and cut into wedges.
29
Blanch them for a few minutes in salt water.
30
Fry in oil and drain on clean kitchen paper towels.
31
Season to taste with fresh herbs, salt and pepper.
32
Enjoy!

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 600 g sauerkraut, 12 cabbage leaves, 400 g potatoes, 250 g green beans, and more.

Yes, Cabbage Roulade With Sauerkraut falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage Roulade With Sauerkraut

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