Easy Cabbage Rolls with Sauerkraut
These easy cabbage rolls with sauerkraut are a comforting, flavor-packed dish perfect for family dinners or meal prep. Featuring tender green cabbage leaves stuffed with a savory mixture of ground beef, ground pork, cooked white rice, and aromatic spices, these rolls are baked to perfection in a tangy tomato sauce layered with hearty sauerkraut. This recipe simplifies the traditional process by using accessible ingredients and streamlined techniques, making it approachable for home cooks of all levels. Packed with protein, textures, and bold flavors, these cabbage rolls pair wonderfully with a dollop of sour cream or fresh parsley for a vibrant finish. Ready in just 2 hours, this recipe is a must-try twist on a classic comfort food. Search-friendly keywords like “easy cabbage rolls,” “sauerkraut recipes,” and “ground beef and cabbage dinner” make this an irresistible choice for dinner tonight!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 cup Cooked white rice
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 cups Tomato sauce
- 2 cups Sauerkraut
- 1 cup Water
- 1 tablespoon Vegetable oil or cooking spray
Instructions
Bring a large pot of water to a boil. Carefully remove the core of the cabbage using a sharp knife and place the whole head into the boiling water. Blanch for 5-7 minutes until the outer leaves are pliable but not mushy. Remove and let cool.
Peel off 12-14 large cabbage leaves and pat them dry. Set aside. Reserve the smaller inner leaves for later use.
In a large mixing bowl, combine ground beef, ground pork, cooked rice, chopped onion, garlic, egg, salt, black pepper, and paprika. Mix until well combined.
Lay one cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the meat mixture near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
Preheat the oven to 350°F (175°C).
Lightly grease a large baking dish with vegetable oil or cooking spray. Line the bottom of the dish with some of the smaller inner cabbage leaves to prevent sticking.
Spread 1 cup of sauerkraut over the cabbage leaves in the baking dish. Arrange the cabbage rolls seam-side down on top of the sauerkraut.
In a mixing bowl, combine the tomato sauce and water. Pour half of the mixture over the cabbage rolls.
Top the rolls with the remaining sauerkraut and then pour the rest of the tomato sauce mixture evenly over everything.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 1.5 hours, until the rolls are tender and cooked through.
Serve hot, optionally garnished with sour cream or fresh parsley.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.4 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
