Cabbage Roulade With Sauerkraut
- Ready In:
- 1hr 35mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 600 g sauerkraut
- 12 cabbage leaves
- 400 g potatoes
- 250 g green beans
- 45 g onions
- 15 g garlic
- 200 g carrots, peeled and cut into batons
- 4 -5 bay leaves
- 4 -5 black peppercorns
- 3 juniper berries
- 1 teaspoon mustard seeds
- 30 g butter
- 1 teaspoon olive oil
- 3 sprigs parsley
- 3 sprigs chives
- 3 sprigs coriander leaves
-
For the tomato coulis
- 45 g onions
- 15 g garlic
- 100 g tomatoes, peeled and de-seeded
- 1 teaspoon olive oil
- vegetable stock or water, as required
- salt
- black pepper
directions
- 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!
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>