Around the new year I get nostalgic, especially for my Oma's cooking. She lived in a rent controlled apartment building along with many of her life-long friends for over 50 years. The whole building always smelt of cooking and mostly cabbage.
Stuffed cabbage rolls where my favourite. She never past on a recipe, and it's been many years since I have had them. Since grains don't do so well with my digestion I have substituted carrots for the rice, and everything else is fairly traditional about the recipe. —Sandra Ramacher
ground black pepper
medium onion - chopped
ground black pepper
In This Recipe
Core the cabbage and remove outer leaves until you get to the pale green leaves.
Place the cabbage with the cored end down into a double broiler filled with a little water.
Simmer for 20-30 minutes until the outer leaves start to drop away from the cabbage.
Remove the soft leaves and place cabbage back into the broiler until the rest of the leaves have become soft. You should be able to get 16 leaves.
Slice the top off the thick middle stem of each leaf.
Meanwhile, place the paprika, ground black pepper, salt, onion and egg into a food processor and process until the mixture becomes the consistency of a paste.
Mix with the grated carrots into the minced meat.
Divide into 16 equal portions and roll into the cabbage leaf.
Chop up the left over cabbage and place into the bottom of a deep baking dish.
Chop the tomatoes and place into a food processor with the tomato sauce, paprika, salt, pepper and honey and process until chopped up into a liquid sauce.
Then combine with the sauerkraut and bay leaves.
Place the first layer of cabbage rolls onto the layer of chopped up left over cabbage. Pour over half the sauce.
Place another layer of cabbage rolls on top and pour over the rest of the tomato sauce.
Cover the dish with foil.
Place into pre-heated oven (340F/175C) for 2 hours. Take the dish out of the oven and let rest for 15 minutes before serving.