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Sauerkraut Flavored Stiffed Cabbage Rolls

  Cabbage head 1 Large
  Vegetable oil 25 Milliliter
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Chopped sweet red pepper/Green pepper 125 ml 1⁄2 Cup (8 tbs)
  Lean ground beef 1⁄2 Pound
  Ground pork 1⁄2 Pound
  Cooked rice 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sauerkraut 1 Can (10 oz)
  Chicken stock 250 Milliliter

Using sharp knife, remove core from cabbage.
Blanch cabbage in large pot of boiling salted water to cover for 5 to 6 minutes or until leaves are softened.
Drain; rinse under cold water, carefully separating leaves.
(If inner leaves are not softened, repeat blanching until leaves separate easily.) Drain on paper towels; set aside.
In heavy skillet, heat oil over medium-high heat; cook onion and garlic until softened, about 3 minutes.
Add red pepper; cook until softened, about 1 minute.
Transfer to large bowl and set aside.
In same skillet, cook beef with pork until browned, about 5 minutes.
Drain excess fat; add meat mixture to onion mixture.
Stir in rice, parsley, salt and pepper until well mixed.
Set aside.
Spread sauerkraut in large heavy saucepan or Dutch oven; pour chicken stock over.
Set aside.
Place about 1/4 cup (50 mL) rice mixture on each cabbage leaf; roll up, tucking in sides.
Arrange rolls, seam side down, over sauerkraut.
Cover and bring to boil; reduce heat and simmer for about 20 minutes or until cabbage rolls are heated through.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 308 Calories from Fat 143

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 4.9 g24.6%

Trans Fat 0 g

Cholesterol 50.1 mg16.7%

Sodium 610.7 mg25.4%

Total Carbohydrates 23 g7.8%

Dietary Fiber 5.9 g23.5%

Sugars 7.4 g

Protein 19 g37.2%

Vitamin A 19.4% Vitamin C 143.2%

Calcium 9.4% Iron 18.5%

*Based on a 2000 Calorie diet


Sauerkraut Flavored Stiffed Cabbage Rolls Recipe