Cabbage Roulade With Sauerkraut Recipes

EASY CABBAGE ROLLS WITH SAUERKRAUT

Steps:

• Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
• Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
• Place rolls in roasting pan.
• After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
• Repeat with second layer.
• Pour tomato juice over top.
• Cover and bake 2 1/2 hours at 350 degrees.

STUFFED CABBAGE WITH SAUERKRAUT

Steps:

• Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.;

BRAISED CABBAGE AND SAUERKRAUT

Steps:

• Preheat oven to 375 degrees
• Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.
• Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.
• Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.
• Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.

CABBAGE ROULADE WITH SAUERKRAUT

Steps:

• Peel off the outer leaves of the head of a cabbage.
• Take 12 leaves and cut out the hard center.
• Blanch the cabbage leaves in salt water for a few minutes till they are soft and pliable.
• Taste the sauerkraut. If it is sour, rinse and drain it.
• Heat butter in a pot.
• Add onion and allow it to sweat for a few minutes.
• Add the sauerkraut and lightly mix.
• Stir in water or vegetable stock, bay leaves, peppercorns and juniper berries.
• Simmer for 15 minutes and then fold in the carrot batons.
• Remove from heat and drain, reserving the drained liquid.
• Place the blanched cabbage leaves on a tray or a clean table.
• Place some of the half cooked, drained sauerkraut on them and roll.
• Brush a baking dish or cooking pot with a little butter.
• Place the cabbage rolls in it and top with the sauerkraut juice.
• Cover the pot.
• Braise in the oven at 180-200C for 30 minutes.
• Serve with tomato coulis, garlic beans and fried potato wedges.
• To prepare the tomato coulis, saute the chopped onions and garlic on olive oil.
• Fold in the tomatoes, salt, pepper and water or vegetable stock. Bring to a boil.
• Boil the sauce for 5 minutes.
• Allow it to blend till it thickens.
• Pour this sauce over the cabbage rolls and serve.
• To prepare the beans, clean them and then blanch in salt water for a few minutes.
• Add a little thyme and butter to the water just for good taste.
• After blanching, remove the beans and drop them in ice water to retain the colour.
• Saute 10 gms. garlic in butter alongwith a little finely chopped onion.
• Add beans and season with salt and pepper.
• For the potato wedges, wash the potatoes and cut into wedges.
• Blanch them for a few minutes in salt water.
• Fry in oil and drain on clean kitchen paper towels.
• Season to taste with fresh herbs, salt and pepper.
• Enjoy!

CABBAGE AND SAUERKRAUT FOR THE CROCK POT

Steps:

• Place chopped cabbage into crock pot. Place sauerkraut and onions over top.
• In a mixing bowl, combine all remaining ingredients and mix well. Pour into crock pot.
• Cover and cook on low for 4-6 hours, or until cabbage is as tender as you want.
• Stir well before serving.

HOMEMADE SAUERKRAUT

Steps:

• Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
• Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

QUICK SAUERKRAUT

Steps:

• In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.