Vegan Cabbage Rolls with Sauerkraut

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Cabbage rolls with sauerkraut, rice, and vegetables, these vegan stuffed cabbage rolls will melt in your mouth.

CABBAGE ROLLS WITH SAUERKRAUT

I love cabbage rolls. Sauerkraut cabbage rolls, vegetarian cabbage rolls, traditional Romanian cabbage rolls, Savoy cabbage rolls and so on.

I have rolled hundreds of cabbage rolls (or vine rolls) over the past 10 years and there wasn’t one recipe I didn’t like.

Cabbage rolls are traditional Romanian comfort food, the famous sarmale stuffed with ground pork and rice, cooked for hours on low heat until they are soft and almost falling apart.

But as the Romanian people are quite religious and many people still hold on to the fasting times before Easter and Christmas, many vegan stuffed cabbage recipes were developed.

This recipe for sauerkraut cabbage rolls filled with rice and vegetables is a typical Romanian fasting time, vegan cabbage roll recipe.

Many recipes are made using mushrooms, and I love those, but this time I wanted to try something mushroom-free, with the hope that if there were no mushrooms involved my kids would actually eat the stuffed cabbage rolls. And it worked!

SAUERKRAUT

• The sauerkraut used to make these rolls is Eastern European kind of sauerkraut, different from the German kind.
• The German sauerkraut is always chopped/sliced and it has a sweeter, milder and quite different taste. The Romanian/Eastern European sauerkraut is usually fermented whole, in huge barrels. It is sourer and very salty.
• To make this vegan stuffed cabbage recipe, I bought a whole head of fermented cabbage in the Russian food store, but if you live in Germany you might be able to find it in larger supermarkets as well.
• Otherwise, I suppose any Eastern European food store will have some.
• The cabbage weighed about 2 kg/ 4.4 oz and I was able to make about 50 rolls out of it.
• Don’t think that 50 are way too many, they are quite small, so you will be able to eat quite a few in one go and this kind of dish tastes even better when reheated a couple of times.
• We had enough for 3 meals and I was not tired of them in the end, I loved eating them every day.

HOW TO PREPARE SAUERKRAUT FOR FILLING?

• This kind of sauerkraut is sour and very salty. That is why you should always soak the sauerkraut before using, otherwise, the dish will be too sour and salty.
• You should separate the leaves before soaking them.
• Separate the cabbage leaves very carefully, trying not to break them too much. If you do break them here and there, don’t throw them away, you will need them later as well.
• Only throw away the hard middle of the cabbage. Cut the lower part of the leaves, where the stem is very thick (see pictures).
• Cut the larger leaves into halves, in the middle where the thick stem is. Discard the thick stem.
• Leave the smaller leaves whole, but cut the thick stem as good as possible so that the leaves will be easy to roll.
• Wash and soak the leaves in cold water for about 20-30 minutes.

HOW TO FILL CABBAGE ROLLS?

• Drain and shake the cabbage leaves well to remove the excess water before filling.
• Place one on the working surface, place a little filling more or less in the middle of the leaf.
• Fold one side of the leaf over the filling, then fold the lower part of the leaf over.
• Now fold the other side of the leaf over.
• Roll the leaf to form the cabbage roll and tuck in the open end of the leaf.
• If some of the leaves are too small you can build a cabbage roll from two leaves, nicely arranged on top of each other.
• Don’t make the rolls too full or too tight, the rice needs enough space to swell.
• You will not be able to use the smallest leaves from the middle of the sauerkraut to make rolls, they are too small.
• Chop this core and all the leftover pieces of sauerkraut into fine stripes.

HOW TO COOK VEGAN CABBAGE ROLLS?

• Take a large oven-proof pot/ Dutch oven and place about half of the cabbage strips on its bottom in an even layer.
• Add one or two bay leaves and a generous sprinkle of dried savory (or dried thyme) and dill seeds on top.
• Arrange the cabbage rolls in the pot (I had two layers of cabbage rolls) and add more bay leaves, savory and dill seeds between the layers.
• Top with the remaining chopped cabbage.
• Mix the hot water, pureed tomatoes, sugar, salt and pepper in a jug. Pour enough of this liquid in the pot to barely cover the cabbage rolls.
• Keep the rest, which you might need to add from time to time during the cooking process if the liquid cooks down too much.
• Bring to a boil, then turn the heat down to low and simmer, covered, for about 2 hours or until the cabbage and the rice are soft.
• Preheat the oven during the last half hour of the cooking time to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Place the pot in the oven and cook for another 20 minutes or so or until the cabbage is nicely colored on top and the liquid has cooked down some more.

HOW TO SERVE CABBAGE ROLLS WITH SAUERKRAUT?

• The vegan stuffed cabbage rolls can be served on the day you cooked them, but like any other cabbage rolls they taste better the next day. And the next day. And the next day.
• Keep refrigerated in between.
• You can serve the cabbage rolls with white bread or polenta – mamaliga (Romanian style) or with crusty brown bread or just as they are.

MORE CABBAGE OR VINE LEAF ROLLS?

SARMALE – TRADITIONAL ROMANIAN CABBAGE ROLLS – One of Romania’s national dishes: amazingly comforting, stuffed cabbage rolls with ground pork and rice and slowly cooked for hours.

VEGAN CABBAGE ROLLS – Delicious and satisfying vegan cabbage rolls filled with amaranth, sweet potatoes and lots of spices and seeds.

VEGETARIAN CABBAGE ROLLS – Vegetarian and gluten-free cabbage rolls stuffed with millet, tomatoes, and feta cheese.

STUFFED VINE LEAVES WITH GROUND MEAT – Traditional Romanian recipe for vine leaves stuffed with ground meat and rice and served in a deliciously smooth sauce.

SYRIAN STUFFED VINE LEAVES – Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs.

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Vegan Cabbage Rolls with Sauerkraut

Cabbage rolls with sauerkraut, rice, and vegetables, these vegan stuffed cabbage rolls will melt in your mouth.

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Course: Main Course

Cuisine: Romanian

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 1 hour 50 minutes

Servings: 6

Calories: 272kcal

Author: Adina

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Ingredients 

• ▢ 1 fermented whole head of white cabbage about 2 kg/ 4.4 lbs
• ▢ 3 onions about 200 g/ 7 oz
• ▢ 4 medium carrots about 200 g/ 7 oz
• ▢ 1 potato about 150 g/ 5.3 oz
• ▢ 1 red bell pepper about 100 g/ 3.5 oz
• ▢ 2 tablespoons sunflower oil
• ▢ 1 heaped teaspoon vegetable broth powder.
• ▢ 250 g/ 8.8 oz/ 1 1/8 cup white rice
• ▢ 50 g/ 1.7 oz hot or mild pepper paste to taste
• ▢ 450 g/ 15.2 fl.oz/ 2 cups water
• ▢ 350 g/ 12.3 oz tomato puree See note
• ▢ 1 teaspoon sugar
• ▢ 1 tablespoon chopped fresh parsley
• ▢ 1 tablespoon chopped fresh dill
• ▢ [4-5 bay leaves]
• ▢ [dried savory See note 2]
• ▢ [2 tablespoons dill seeds]
• ▢ fine sea salt and pepper

Instructions

Prepare the leaves:

• Separate the cabbage leaves very carefully, trying not to break them too much. If you do break them here and there, don't throw them away, you will need them later as well. Only throw away the middle of the cabbage.
• Cut the lower part of the leaves, where the stem is very thick (see pictures).
• Cut the larger leaves into halves, in the middle where the thick stem is. Discard the thick stem but only in the case of the larger leaves that you are splitting in half.
• Leave the smaller leaves whole, but cut the thick stem as well as possible so that the leaves will be easy to roll. Wash, then soak the leaves in cold water for about 20-30 minutes.

Filling:

• Chop the onions very very finely. Clean and roughly grate the potato, carrot, and pepper.
• Heat the oil in a large pan and cook the onions until translucent and slightly golden, about 5 minutes. Do not brown.
• Add the vegetables and continue cooking for 5 minutes, stirring often. Add the vegetable broth powder, paprika paste, rice, 3 tablespoons water, and 2 tablespoons of the pureed tomatoes.
• Stir well and transfer to a large bowl. Add the chopped parsley and dill and salt and pepper to taste. Stir very well.

Rolls:

• Drain the cabbage leaves well. Place one on the working surface, place a little filling more or less in the middle of the leaf.
• Fold one side of the leaf over the filling, then fold the lower part of the leaf over, then the other side of the leaf over.
• Roll the leaf to form the cabbage roll and tuck in the open end of the leaf.
• If some of the leaves are too small you can build a cabbage roll from two leaves, nicely arranged on top of each other.
• Don't make the rolls too full or too tight, the rice needs enough space to swell.

Cook:

• Chop the middle of the cabbage (where the leaves are too small to use) and all leftover pieces of cabbage into fine strips.
• Place about half of the cabbage stripes on the bottom of a Dutch oven (or another oven-proof pot) in an even layer. Add one or two bay leaves and a generous sprinkle of dried savory and dill seeds on top.
• Arrange the cabbage rolls in the pot (I had two layers of cabbage rolls) and add more bay leaves, savory and dill seeds between the layers. Top with the remaining chopped cabbage.
• Mix the water, pureed tomatoes, sugar, salt (taste, the sauce should be salty enough), and pepper in a jug. Pour enough of this liquid into the pot to barely cover the cabbage rolls. Keep the rest, which you might need to add from time to time during the cooking process if the liquid cooks down too much.
• Bring to a boil, turn the heat down to low, and simmer, covered, for about 2 hours or until the cabbage and the rice are soft.
• Preheat the oven during the last half hour of the cooking time to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Place the pot in the oven and cook, uncovered, for another 20 minutes or so or until the cabbage is nicely colored on top and the liquid has cooked down some more.
  

Notes

1. Tomato puree/ strained tomatoes. Not tomato sauce and not tomato paste.
2. It can be replaced with dried thyme.

Nutrition

Calories: 272kcal | Carbohydrates: 53g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 2638mg | Fiber: 16g | Sugar: 14g

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