Sauerkraut makes stuffed cabbage rolls easier and tastier

Stuffed cabbage rolls are delicious. There are countless methods of preparing them, each with something unique. This is the case with stuffed cabbage rolls made with sauerkraut. If you haven't had the chance to taste this delicacy yet, it's high time you changed that.

We rarely opt for this variation of stuffed cabbage rolls because, while shredded sauerkraut is almost effortlessly accessible, whole sauerkraut leaves are not a famous specialty. And it is these leaves that make the stuffed cabbage rolls more flavorful. But that's not all. Sauerkraut leaves are also soft and flexible, making it easier to wrap the rolls, and they won't fall apart after cooking.

The rest remains unchanged. The filling, a mixture of meat, buckwheat, or rice, and seasoning remains an individual matter. We recommend a simple recipe for stuffed cabbage rolls with buckwheat groats and dried mushrooms.

Ingredients:

• 2 onions
• 5 oz buckwheat groats
• 5.5 lbs sauerkraut leaves
• 2 tablespoons all-purpose flour
• 1 tablespoon oil
• black pepper, salt
• 3.5 oz dried mushrooms
• 2 tablespoons marjoram
• 7 oz potatoes

Preparation:

              
1. Set the dried mushrooms aside to soak.
2. Peel and grate the potatoes on a coarse grater.
3. Add raw buckwheat groats to the potatoes.
4. Parboil the dried mushrooms, then dice them. Chop the onion.
5. Sauté the onions, then add the diced mushrooms. After a few minutes of frying, set the pan aside to let the contents cool.
6. Add the cooled mushrooms and onions to the potato mixture with buckwheat groats. Add flour, salt, pepper, and marjoram. Mix everything (the filling should be runny).
7. Place the filling on the sauerkraut leaves and roll them up like stuffed cabbage rolls. Place them tightly in a roasting pan or an ovenproof dish.
8. Pour water over the stuffed cabbage rolls and bake covered at 350°F for 30 minutes (convection), then lower the temperature to 330°F and bake for another 45 minutes.