Stuffed cabbage rolls: Unlocking a culinary gem

There are countless methods of preparing stuffed rolls, 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 popular 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 them easier to wrap, and they won't fall apart after cooking.

The rest remains unchanged. The filling, a mixture of meat, buckwheat, 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
• 140 g buckwheat groats
• 2.5 kg sauerkraut leaves
• 2 tablespoons all-purpose flour
• 1 tablespoon oil
• black pepper, salt
• 100 g dried mushrooms
• 2 tablespoons marjoram
• 200 g 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 onions.
5. Sauté the onions, then add the diced mushrooms. After a few minutes of frying, set the pan aside to cool the contents.
6. Add the cooled mushrooms and onions to the potato mixture with buckwheat groats. Add flour, salt, pepper, and marjoram. Mix everything until the filling is 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 ovenproof dish.
8. Pour water over the stuffed cabbage rolls and bake covered at 175°C for 30 minutes (convection), then lower the temperature to 165°C and bake for another 45 minutes.