This sauerkraut stuffed cabbage rolls recipe is cabbage leaves filled with onion, leek, chickpeas and rice. A comfort food classic that’s healthy, delicious and simple to make.
I’ve been eating sauerkraut stuffed cabbage since I was a child, and I’ve been working on this recipe for a long time to create the vegan version of cabbage rolls. Serve your stuffed cabbage rolls with a side of mashed potatoes and broccoli!
HOW DO YOU GET CABBAGE LEAVES OFF THE HEAD?
I am buying my sauerkraut stuffed cabbage head from the market, but I am pretty sure you can find something also in the supermarket. I am not cutting the cabbage in half, I just separate the leaves from the core (you can use a knife). You will need to prepare the leaves before you do anything. It will save time when you start stuffing and rolling the cabbage leaves. Remove the thick part that connects the leaf to the cabbage core. This step makes the leaves more pliable. When you are done with this step, set them aside.
- 2 big onions
- 1 leek
- 200 g chickpeas (cooked and drained)
- 1 cup rice
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp savory
- salt and pepper
- 1 pickled cabbage or 1 big jar of cabbage leaves
- Cut the onions and the leek in a small pieces. Stew for about 20 minutes with 2 tsp of oil. Add in the rice and cook for 1-2 min. Stir in one a bit of water and bring to a simmer. Cook for 10-15 minutes, stirring occasionally. Add the chickpeas and all the spices. Mix everything well. The rice shouldn’t be cooked.
- In a pot slice some cabbage and spread it on the bottom of the pot. The cabbage will create a cushion and keep the rolls from sticking to the bottom.
- Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
- Shape 1/3 of a cup of the mixture into a log shape and place in the center of a cabbage leaf.
- Roll the cabbage leaf around the mixture. Repeat with remaining mixture and cabbage leaves.
- Start adding the cabbage rolls one by one. If you have leftover cabbage leaves, just slice them in thin pieces and cover the stuffed cabbage rolls with them. At the end don’t forget to add the juice from the cabbage and some water. At the end place a plate on the top. Close the pot and cook on a low fire for about an hour.