Stuffed Cabbage And Sauerkraut
Hearty stuffed cabbage rolls with savory pork and beef, simmered in sauerkraut and V-8 juice, offering a comforting, tangy flavor perfect for family dinners.
Ingredients
- 1 head light cabbage ⓘ
- 1 1/2 lb. ground pork ⓘ
- 3/4 lb. ground beef ⓘ
- 1 egg ⓘ
- 1/4 cup dry bread crumbs ⓘ
- 1 medium onion, chopped ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/2 teaspoon caraway seed ⓘ
- 1/2 teaspoon dill seed ⓘ
- 1 slice bacon, diced ⓘ
- 1 (1 lb.) can sauerkraut, undrained ⓘ
- 3 slices cooked bacon, drained ⓘ
Instructions
- Soak the head of cabbage in boiling water for 10 minutes. Drain and carefully separate the leaves, removing all hard core.
- Mix together the ground pork, ground beef, egg, bread crumbs, chopped onion, diced bacon, salt, pepper, caraway seed, and dill seed.
- Divide the meat mixture onto the cabbage leaves, roll them up, and secure with toothpicks.
- Arrange the sauerkraut in the bottom of a pan and lay the cabbage rolls on top. Sprinkle with crumbled cooked bacon.
- Pour V-8 juice over the top and simmer for 1 hour.
- Before serving, stir in sour cream and heat thoroughly. Serve with rye bread.
Tips & Substitutions
To make rolling easier, you can blanch the cabbage leaves longer if needed until they're pliable. For a lighter option, substitute ground turkey or chicken for the pork and beef. If you don't have caraway seeds, cumin or fennel seeds can work as alternatives. Enhance the flavor by adding a dash of Worcestershire sauce to the meat mixture. This dish pairs beautifully with Dutch Meatballs.
Serving Suggestions
Serve the stuffed cabbage rolls hot, garnished with a dollop of sour cream for creaminess. Pair with crusty rye bread for a satisfying meal. This dish goes well with a side of roasted vegetables or a fresh salad to balance the flavors. A glass of white wine or a light beer complements the meal nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage rolls in a covered skillet over low heat, adding a splash of water or broth to maintain moisture, or microwave in a covered dish until heated through. Avoid reheating multiple times to preserve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Cabbage And Sauerkraut contains roughly 395 calories, with 30g protein, 24g carbohydrates, and 20g fat. It is an excellent source of protein (60% of the Daily Value) and vitamin C (39% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2089mg per serving (91% 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 stuffed cabbage ahead of time?
Yes, you can prepare the stuffed cabbage rolls a day in advance. Assemble the rolls and store them in the fridge. Just before cooking, layer them over sauerkraut and add the sauce. They can also be frozen before cooking; just thaw and cook as directed.
What can I use instead of sauerkraut?
If you prefer a milder flavor, you can substitute the sauerkraut with shredded cabbage mixed with a little vinegar or a tangy coleslaw mix. Another option is to use cooked rice or quinoa as a base for flavor without the acidity of sauerkraut.
What can I serve with stuffed cabbage?
Stuffed cabbage pairs wonderfully with sides like mashed potatoes or polenta to soak up the juices. A simple green salad or pickled vegetables also make a refreshing contrast. For a heartier option, consider serving Spanish Rice on the side to complement the flavors.
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).