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    You are in: Home / Recipes / Sweet and Sour Cabbage Rolls With Sauerkraut Recipe
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    Sweet and Sour Cabbage Rolls With Sauerkraut

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    2 Total Reviews

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    • on April 10, 2006

      I made these for supper tonight and they were delicious! As there are only two of us I cut the recipe in half, which worked out fine. My husband isn't fond of sauerkraut so I didn't use that, but used extra cabbage shredded finely and added a TBS of white vinegar. The spices and raisins gave the dish a lovely flavour and I loved the crunch of the sunflower seeds. I WILL make this again and I highly recommend this recipe to everyone. Well written and very tasty! Thanks!

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    • on February 12, 2005

      Very good different cabbage rolls - a great meatless meal which we had with rye bread. The only change I made in this recipe was leaving out the tomato paste (which I was out of ) and using jarred sauerkraut, so my sauce wasn't quite as thick as it should have been but still delicious! I absolutely loved the way you seperate the cabbage leaves in this recipe and will be using my steamer to do this again - works like a dream and the whole cabbage came apart (almost effortless) in leaves with no tears! Thanks for sharing!

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    Nutritional Facts for Sweet and Sour Cabbage Rolls With Sauerkraut

    Serving Size: 1 (588 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 375.5
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 2126.6 mg
    Total Carbohydrate 70.6 g
    Dietary Fiber 12.7 g
    Sugars 31.5 g
    Protein 10.0 g

    The following items or measurements are not included:

    vegetable stock


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