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“This is from the Weekend magazine dated Dec 19th'2003. Enjoy!”
1hr 35mins

Ingredients Nutrition


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

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