Kraut And Cabbage Rolls
Savory cabbage rolls filled with seasoned sausage, rice, and vegetables, simmered in sauerkraut for a tangy, hearty dish perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Mix the sausage, chopped onion, chopped green pepper, eggs, rice, and celery together.
- Divide the mixture into 8 portions and place each on a cabbage leaf.
- Roll up each cabbage leaf around the filling.
- Secure each roll with toothpicks.
- In a Dutch oven, place one can of sauerkraut as the base.
- Arrange the cabbage rolls on top of the sauerkraut and add the second can of sauerkraut over them.
- Pour water over the sauerkraut and cabbage rolls, covering about three-quarters of the rolls.
- Bring to a boil, then cover and reduce heat to simmer.
- Cook for about 2 hours until flavors meld and cabbage is tender.
- Serve hot with corn muffins.
Tips & Substitutions
For optimal flavor, use a good quality sausage; Italian or smoked sausage works well. If you're out of cabbage leaves, collard greens can be a suitable substitute. To save time, use pre-cooked rice or substitute with quinoa. You could also add spices like dill or caraway seeds to enhance the dish's taste.
Serving Suggestions
Serve the kraut and cabbage rolls hot, accompanied by corn muffins for a delightful pairing. A side salad or some pickles can add a refreshing contrast. These rolls also complement well with dishes like Sauerkraut Noodle Casserole for a hearty meal.
Storage & Reheating
Allow leftovers to cool completely before storing them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, add a splash of water to the pan to keep the rolls moist, and cover while warming on low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Kraut And Cabbage Rolls contains roughly 499 calories, with 14g protein, 99g carbohydrates, and 6g fat. It is an excellent source of vitamin C (109% of the Daily Value), protein (28% of the Daily Value), and iron (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1185mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cabbage rolls ahead of time?
Yes, you can prepare the cabbage rolls in advance and store them in the refrigerator for up to 24 hours before cooking. This allows the flavors to meld together even more. Just cover them tightly to prevent drying out.
What can I use instead of rice in the filling?
If you prefer a grain-free option, consider using cauliflower rice or even lentils. Quinoa is another excellent substitute that adds protein and texture to the filling. Make sure to adjust the cooking time accordingly for these alternatives.
How do I know when the cabbage rolls are done cooking?
The rolls are done when the cabbage is tender and the filling is cooked through, usually after about 2 hours of simmering. You can check by inserting a fork; the cabbage should be soft but not mushy. The flavors should be well blended.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).