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Vegetarian baked cabbage rolls with sauerkraut

This is a veggie riff on the classic stuffed cabbage dishes of Eastern Europe.
Course: Main Course, Vegetarian main course
Cuisine: Eastern European, Polish
Keyword: Vegetarian cabbage rolls

Ingredients

  • 1 flat white cabbage found in Polish shops
  • 200 g rice, cooked
  • 2 tbsp sunflower oil
  • 2 brown onions, chopped finely
  • 2 cloves garlic, minced
  • 1 jar of wild forest mushrooms in oil (or use fresh mushrooms)
  • bunch fresh dill, chopped
  • 1 packet sauerkraut
  • 2 cubes mushroom stock in 500ml to 1 litre cabbage water

Instructions

  • Boil or steam the cabbage until soft then separate out the leaves into petal. Retain the cabbage water.
  • Steam the rice
  • Fry the onions till soft and golden then add the garlic
  • Mix the cooked rice with the onion/garlic mixture, add the mushrooms and dill.

To assemble the rolls:

  • Oil a deep baking dish (20 x 10cm)
  • Preheat the oven to 180C
  • Slice off the thickest part of the cabbage leaf spine so the leaf is finer and easier to roll.
  • Place a tablespoon of the rice mixture in the centre of the cabbage leaf. Roll over once, then tuck in the sides, continue to roll. Place seam side down in the baking dish.
  • Continue to do this until all the space in the dish is taken or the cabbage leaves used up.
  • Place any broken leaves on top of the rolls. Spread generous scoops of the sauerkraut.
  • Pour over the mushroom stock. Cover the dish with foil.
  • Bake for 1.5 hours.
  • Serve hot.