Cabbage Rolls with Sauerkraut & Pork
Submitted by aesdana
Eastern European cabbage rolls stuffed with rice and sausage, simmered in sauerkraut with a smoked pork hock. Topped with paprika and sour cream for a true Old World feast.
YIELD
6 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsThese cabbage rolls carry the soul of Eastern European kitchens. Soft cabbage leaves wrapped around a filling of rice, sausage meat, and onion, then tucked into a bed of sauerkraut alongside a whole smoked pork hock.
Two hours of gentle simmering transforms everything. The sauerkraut mellows and softens, the pork hock releases its smoky richness into the broth, and the rolls soak up all that tangy, porky goodness from every direction.
A dusting of paprika and a generous dollop of sour cream on top is the only finish they need. This is the kind of dish grandmothers made on Sundays, and it tastes exactly like that memory feels.
Chef Tips
- Blanch the cabbage leaves just long enough to make them pliable, about 3-4 minutes; overcooked leaves tear when you roll them
- Pack the rolls snugly between layers of sauerkraut so they hold their shape during the long simmer
- A smoked pork hock is the flavor engine here; don’t skip it or substitute
Ingredients
Directions
Cook cabbage leaves in small amount of boiling salted water for 3 to 4 minutes.
Drain and dry on paper towels.
Mix rice, sausage meat, onion, salt, and pepper.
Fill and roll the cabbage leaves. Place half of sauerkraut in a skillet.
Top with cabbage rolls and pork hock. Cover with remaining sauerkraut.
Add enough water to cover and simmer for 2 hours, adding more water when needed.
Sprinkle with paprika and serve with sour cream.
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