Author Notes: Around the new year I get nostalgic, especially for my Oma’s cooking. She lived in a rent controlled apartment building along with many of her life-long friends for over 50 years. The whole building always smelt of cooking and mostly cabbage.
Stuffed cabbage rolls where my favourite. She never past on a recipe, and it’s been many years since I have had them. Since grains don’t do so well with my digestion I have substituted carrots for the rice, and everything else is fairly traditional about the recipe. —Sandra Ramacher
Serves: 4-8
/f4ab525f-8b4f-4d00-863a-e6169e87d766--20121231_cabbage_rolls_0003-Edit.jpg "Stuffed Cabbage Rolls 2")
1 of 2
/99e5f792-ff3f-43ce-8755-11408cd13998--20121231_cabbage_rolls_0003-Edit.jpg "Stuffed Cabbage Rolls 3")
2 of 2
0Stuffed Cabbage Rolls
Print RecipeIngredients
- 1 large cabbage
- 2 pounds minced meat
- 2 cups grated carrots
- 2 teaspoons mild paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 medium onion - chopped
- 1 egg
- 2 pounds tomatoes
- 4 cups tomato sauce
- 1 teaspoon mild paprika
- 1 tsp salt
- 1 teaspoon ground black pepper
- 1 tablespoon honey
- 1 cup sauerkraut
- 3 bay leaves
Instructions
- Core the cabbage and remove outer leaves until you get to the pale green leaves.
- Place the cabbage with the cored end down into a double broiler filled with a little water.
- Simmer for 20-30 minutes until the outer leaves start to drop away from the cabbage.
- Remove the soft leaves and place cabbage back into the broiler until the rest of the leaves have become soft. You should be able to get 16 leaves.
- Slice the top off the thick middle stem of each leaf.
- Meanwhile, place the paprika, ground black pepper, salt, onion and egg into a food processor and process until the mixture becomes the consistency of a paste.
- Mix with the grated carrots into the minced meat.
- Divide into 16 equal portions and roll into the cabbage leaf.
- Chop up the left over cabbage and place into the bottom of a deep baking dish.
- Chop the tomatoes and place into a food processor with the tomato sauce, paprika, salt, pepper and honey and process until chopped up into a liquid sauce.
- Then combine with the sauerkraut and bay leaves.
- Place the first layer of cabbage rolls onto the layer of chopped up left over cabbage. Pour over half the sauce.
- Place another layer of cabbage rolls on top and pour over the rest of the tomato sauce.
- Cover the dish with foil.
- Place into pre-heated oven (340F/175C) for 2 hours. Take the dish out of the oven and let rest for 15 minutes before serving.
