Stuffed Cabbage on Sauerkraut Recipe
Prepare to embark on a culinary journey with this savory Stuffed Cabbage on Sauerkraut recipe, an exquisite blend of flavors meticulously crafted to tantalize your taste buds. Bursting with a symphony of ingredients, this dish promises a delightful dining experience that’s both comforting and satisfying.
Preparation Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 20 minutes
Servings: 6
Ingredients:
| Ingredients | Quantity |
|---|---|
| Cabbage | 1 head |
| Bacon | 2 slices |
| Onion | 1, finely chopped |
| Garlic | 2 cloves, minced |
| Long grain rice | 3/4 cup |
| Boiling water | 1 cup |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Dried leaf thyme | 1 teaspoon |
| Egg | 1, beaten |
| Sauerkraut | 1 can (approximately 16 ounces) |
| Low sodium beef broth | 1 can (approximately 14 ounces) |
| Tomato paste | 1 tablespoon |
| Butter | 1 tablespoon |
| Margarine | 1 tablespoon |
| All-purpose flour | 1 tablespoon |
| Fresh lemon juice | 1 tablespoon |
Instructions:
-
Prepare the Cabbage:
- In a large pot, bring water to a boil and immerse the cabbage, ensuring it’s covered.
- Allow the cabbage to simmer for about 20 minutes until it softens.
- Remove the cabbage from the pot, drain, and let it cool.
- Gently separate the cabbage leaves, ensuring not to tear them.
- Trim out the thick spines and cut the large leaves in half if needed.
-
Prepare the Filling:
- In a skillet, cook the bacon for about 4 minutes until it starts to brown.
- Add chopped onions and minced garlic to the skillet and sauté until the onions become tender, for about 3 minutes.
-
Cook the Rice:
- In a small pan, cook the long-grain rice in boiling water until it’s almost tender.
- Drain the rice and set aside.
-
Prepare the Meat Filling:
- Add the cooked rice to the skillet with onions and garlic.
- Mix in the ground beef, paprika, salt, pepper, and dried thyme.
- Simmer the mixture, stirring occasionally, for about 3 minutes.
- Let the mixture cool slightly before adding the beaten egg.
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
-
Assemble the Cabbage Rolls:
- Lay the cabbage leaves flat and spoon a generous tablespoon of the meat and rice mixture onto each leaf.
- Roll the cabbage leaves around the filling, ensuring they are completely enclosed.
- If needed, use additional cabbage leaves to wrap around the rolls for complete coverage.
-
Prepare the Baking Dish:
- Line the bottom of a 13 x 9 x 2-inch baking pan with sauerkraut.
- Place the stuffed cabbage rolls seam side down on top of the sauerkraut.
-
Prepare the Sauce:
- In a saucepan, melt butter and margarine.
- Stir in the all-purpose flour and cook, stirring constantly, for about 1 minute.
- Slowly add the light cream, stirring until smooth, then incorporate the fresh lemon juice.
- Cook the sauce, stirring constantly, until it thickens and becomes bubbly.
-
Bake the Stuffed Cabbage:
- Blend the beef broth with tomato paste in a saucepan and bring to a boil.
- Pour the broth mixture evenly over the stuffed cabbage rolls in the baking dish.
- Bake in the preheated oven for 1 hour or until the cabbage is tender and the filling is cooked through.
-
Serve and Enjoy:
- Once done, arrange a bed of sauerkraut on a serving platter and place the stuffed cabbage rolls on top.
- Pour the lemon cream sauce over the rolls.
- Serve hot and savor the delightful flavors of this Stuffed Cabbage on Sauerkraut dish!
Indulge in the rich textures and harmonious blend of ingredients that make this recipe a true culinary masterpiece, perfect for any occasion from cozy family dinners to festive gatherings. 🥬✨
