Prepare to embark on a culinary journey that will transport you straight to the cozy kitchens of Germany with these mouthwatering Cabbage Rolls with Sauerkraut and Pork! If you're craving a dish that combines rich, savory flavors with traditional cooking techniques, you've just hit the jackpot. These tender cabbage rolls are not just a meal – they're a comforting embrace of culinary heritage that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: German
Serves: 8 servings
Ingredients
- 1 large head cabbage
- 1 pound ground pork
- 1 cup cooked rice
- 2 cups sauerkraut
- 1 onion, diced
- 1 tablespoon caraway seeds
- Salt and pepper to taste
Instructions
- Core the cabbage and carefully remove the outer leaves by blanching the head in boiling water for 2-3 minutes. This will soften the leaves and make them pliable for rolling.
- In a large mixing bowl, combine ground pork, cooked rice, diced onion, caraway seeds, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Lay out each cabbage leaf flat and trim the thick stem at the base to make rolling easier. Place a portion of the meat mixture near the stem end of each leaf.
- Fold the sides of the cabbage leaf inward, then roll from the stem end tightly to create a compact cabbage roll. Repeat until all meat mixture is used.
- In a large Dutch oven or heavy-bottomed pot, spread a layer of sauerkraut on the bottom to prevent the rolls from sticking.
- Arrange the cabbage rolls seam-side down in a single layer over the sauerkraut. If needed, create multiple layers, separating each with additional sauerkraut.
- Pour enough water or broth to cover the rolls partially. Cover the pot with a tight-fitting lid.
- Simmer on low heat for approximately 2 hours, or until the meat is fully cooked and the cabbage is tender. Check occasionally and add more liquid if needed.
- Remove from heat and let rest for 10-15 minutes before serving to allow flavors to meld and rolls to set.
- Serve hot, garnishing with additional sauerkraut and a dollop of sour cream if desired.
Tips
- Blanching Technique: When removing cabbage leaves, ensure you blanch the cabbage head briefly to make leaves pliable without overcooking. Use tongs to carefully remove leaves to prevent tearing.
- Meat Mixture Mastery: For extra flavor, consider adding a splash of garlic or a pinch of smoked paprika to your meat mixture. Ensure the meat is well-seasoned but not overmixed to keep the rolls tender.
- Rolling Perfection: Trim the thick stem base of each cabbage leaf to make rolling easier. Don't overfill – use about 2-3 tablespoons of meat mixture per leaf for the most compact rolls.
- Liquid is Key: Always ensure there's enough liquid in the pot to prevent burning. The sauerkraut helps, but occasional checking and adding water or broth will keep your rolls moist.
- Patience Pays Off: The long, slow cooking is crucial. Low and slow is the secret to tender cabbage and fully cooked, flavorful meat. Resist the urge to rush the process!
- Make-Ahead Magic: These cabbage rolls actually taste even better the next day, so don't hesitate to prepare them in advance. They freeze beautifully and reheat wonderfully for a quick, delicious meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 18g
Fat: 12g
Saturated Fat: g
Cholesterol: 55mg
