Sweet and Sour Cabbage Rolls with Sauerkraut
Transform your dinner routine with these irresistibly hearty Sweet and Sour Cabbage Rolls with Sauerkraut. This comforting dish features tender green cabbage leaves stuffed with a flavorful filling of seasoned ground beef, ground pork, and fluffy white rice, all perfectly balanced with garlic, paprika, and onion. Nestled on a bed of tangy sauerkraut, the rolls are slow-simmered in a sweet-and-sour tomato sauce enriched with brown sugar, white vinegar, and chicken stock, creating a mouthwatering fusion of rich, savory, and tangy flavors. Perfect for a cozy family meal or an impressive dinner party entrée, these cabbage rolls are best served piping hot with a ladle of extra sauce. This recipe is a crowd-pleaser and showcases a traditional dish with a delightful twist—be sure to savor every bite!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef
- 250 grams Ground pork
- 1 cup Cooked white rice
- 1 medium, finely chopped Onion
- 1 large Egg
- 2 cloves, minced Garlic
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Sauerkraut
- 2 cups Tomato sauce
- 2 tablespoons Brown sugar
- 2 tablespoons White vinegar
- 1 cup Chicken stock
- 2 tablespoons Vegetable oil
Instructions
Core the cabbage and remove any damaged outer leaves. Place the whole cabbage into a large pot of boiling water. Reduce heat and simmer for 6–8 minutes, carefully removing leaf layers with tongs as they soften. Set aside 12 large leaves to cool.
Prepare the filling: In a large bowl, combine ground beef, ground pork, cooked rice, onion, egg, garlic, paprika, 1 teaspoon of salt, and black pepper. Mix thoroughly until well combined.
To assemble the rolls, trim the thick stem on each cabbage leaf if necessary. Take about 2–3 tablespoons of filling and place it at the bottom of a cabbage leaf. Fold the sides in and roll tightly. Repeat with the remaining leaves and filling.
Preheat a large Dutch oven or pot over medium heat and add vegetable oil. Place the sauerkraut in an even layer on the bottom of the pot.
Arrange the cabbage rolls seam-side down on top of the sauerkraut. If necessary, stack the rolls in layers.
In a separate bowl, whisk together the tomato sauce, brown sugar, white vinegar, chicken stock, and the remaining 0.5 teaspoon of salt.
Pour the sauce over the cabbage rolls, ensuring they are fully covered. Bring to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 90 minutes.
Check occasionally to make sure the sauce has not reduced too much. Add a splash of stock or water if needed to keep the rolls moist.
Once cooked, serve the cabbage rolls hot with some of the sauerkraut and sauce from the pot. Optionally, garnish with fresh parsley.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 7198 mg | 313% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 51.9 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 507 mg | 39% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2751 mg | 59% | |
*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.
