Stuffed cabbage rolls are a hearty comfort food at its best! Stuffed with ground pork, onions, garlic, egg, rice, and spices, and braised in a tomato sauce.
Have you ever had them with sauerkraut? A classic dish that takes some time to prepare, but the result is Awesome!
What are stuffed cabbage rolls?
Leaves that have been stuffed and cooked with a mixture of ground pork, onions, paprika, and other spices, and braised in tomato sauce. They are typically served with a sour cream-based sauce with plenty of sauerkraut.
This is comfort food at its best. The sweet, sour, and savory flavors — tangy sour cream and sauerkraut with sweet tomatoes and savory onions and pork make for an Awesome combo.
How to Make
This recipe has several steps, but is totally doable!
The leaves need to boil for several minutes until they soften enough to stuff and roll.
Once they are softened, stuff them with a mixture of ground pork, cooked rice, eggs, onion, garlic, and spices, and roll them up into tight little packages.
Place the rolls on top of rinsed and drained sauerkraut, add diluted tomato purée, and simmer for an hour.
Making the sauce is easy. Just remove the cooked rolls from the pot and stir sour cream into the tomato-infused sauerkraut. Serve with the sauce.
How to Season the rolls:
This dish tastes best with sweet Hungarian paprika, but regular paprika will work if you can’t find Hungarian paprika at the market. Make sure you taste test your paprika before cooking with it in this recipe. If your paprika doesn’t have a strong flavor, it’s no longer good and you’ll need to replace it. There is nothing sadder than taking the time to make this dish, only to bite into it and have it taste bland because the paprika has lost its flavor. If you want, you can add caraway seeds to season the stuffing, and if you don’t have marjoram, feel free to use oregano instead.What Kind of Sauerkraut to Use? For this recipe I am using Kroger brand in a bag, which you’d find in the refrigerated section.
Can I make ahead and freeze?
You can ! Just freeze without the sauce or sauerkraut. Place the individual raw rolls, space apart so they are not touching, on a large baking pan lined with parchment or wax paper. Put in the freezer. Once frozen put in a freezer bag and remove as much air as you can from the bag. ( Or Vacuum seal ) They’ll last about a month in the freezer. Let them defrost overnight in the fridge before cooking with the sauerkraut and tomato.
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