Cabbage Roulade With Sauerkraut

READY IN: 1hr 35mins




  • Peel off the outer leaves of the head of a cabbage.
  • Take 12 leaves and cut out the hard center.
  • Blanch the cabbage leaves in salt water for a few minutes till they are soft and pliable.
  • Taste the sauerkraut. If it is sour, rinse and drain it.
  • Heat butter in a pot.
  • Add onion and allow it to sweat for a few minutes.
  • Add the sauerkraut and lightly mix.
  • Stir in water or vegetable stock, bay leaves, peppercorns and juniper berries.
  • Simmer for 15 minutes and then fold in the carrot batons.
  • Remove from heat and drain, reserving the drained liquid.
  • Place the blanched cabbage leaves on a tray or a clean table.
  • Place some of the half cooked, drained sauerkraut on them and roll.
  • Brush a baking dish or cooking pot with a little butter.
  • Place the cabbage rolls in it and top with the sauerkraut juice.
  • Cover the pot.
  • Braise in the oven at 180-200C for 30 minutes.
  • Serve with tomato coulis, garlic beans and fried potato wedges.
  • To prepare the tomato coulis, saute the chopped onions and garlic on olive oil.
  • Fold in the tomatoes, salt, pepper and water or vegetable stock. Bring to a boil.
  • Boil the sauce for 5 minutes.
  • Allow it to blend till it thickens.
  • Pour this sauce over the cabbage rolls and serve.
  • To prepare the beans, clean them and then blanch in salt water for a few minutes.
  • Add a little thyme and butter to the water just for good taste.
  • After blanching, remove the beans and drop them in ice water to retain the colour.
  • Saute 10 gms. garlic in butter alongwith a little finely chopped onion.
  • Add beans and season with salt and pepper.
  • For the potato wedges, wash the potatoes and cut into wedges.
  • Blanch them for a few minutes in salt water.
  • Fry in oil and drain on clean kitchen paper towels.
  • Season to taste with fresh herbs, salt and pepper.
  • Enjoy!