Sauerkraut Cabbage Rolls

As soon as the sauerkraut has finished fermenting in the stone crocks or
wooden barrels, it is ready to be used in various dishes, such as the popular
Cabbage Rolls, also known as Sarma or Sarmales.


Combine the filling ingredients and mix well.  Cut the cabbage leaves to suitable size.  Roll 40-50 g of the meat mixture into each leaf and tuck in the ends.  Cover the bottom of a large pot with a thin layer of sauerkraut.  Add the cabbage rolls and the ham, bacon or shoulder butt (cut into cubes).  Cover to just below the top with water and simmer for about 1½ hours. Heat 50 ml oil or 2 tbsp lard in a pan.  Stir in 2 tbsp flour and cook to a gold colour, then stir in 1 tbsp paprika.  Add a bit of water and stir into a smooth sauce.  Spread over the sauerkraut and simmer another 30 minutes.  Serve hot.  Each serving may be topped with a dollop of sour cream.  The shoulder butt cooked in the sauerkraut can be served the next day with Krumbieren und Knödel (potatoes and dumplings). 

Translated by Rose Vetter


for the filling
1 kg
mixed ground meat
2 tsp
1/2 tsp
150 g
onions, finely chopped
cabbage leaves
1 kg
500 g
smoked ham, bacon
or fresh shoulder,
(Boston) butt
oil, flour, paprika



Cabbage rolls ready to be cooked
The cooked cabbage rolls
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