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Cabbage and Sauerkraut Rolls
Source: dLife

Rice stuffed cabbage topped with sauerkraut.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 166.6
Total Carbs 27.7 g
Dietary Fiber 8.3 g
Sugars 9.3 g
Total Fat 2.7 g
Saturated Fat 0.6 g
Unsaturated Fat 0.3 g
Potassium 443.0 mg
Protein 11.5 g
Sodium 558.1 mg
Dietary Exchanges
, 3 Vegetables , 1/2 Meat , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F.
  2. Remove core of cabbage and take off the outer 12 leaves. Finely shred the rest of the cabbage and set aside.
  3. Put cabbage leaves in a covered pot with water. Bring to a boil, lower heat and let simmer with lid on 2 to 3 minutes, until leaves are tender. Strain and let cool.
  4. Combine protein crumbles, rice, garlic, parsley, and paprika and sprinkle salt and pepper. Stir in egg, using 2 if needed, for the mixture to stay together.
  5. Spoon 1/4 cup mixture in the middle of each cabbage leaf and roll up.
  6. Combine sauerkraut, tomatoes, reserved cabbage, onion, and caraway seeds and season with salt and pepper.
  7. Pour half the sauerkraut mixture into a pot or Dutch oven.
  8. Arrange cabbage rolls on top of sauerkraut mixture and place the rest of the sauerkraut on top. Bring to a boil then move to the oven and bake, covered with foil, 1 to 1 1/2 hours or until cabbage is soft.
  9. Move sauerkraut and cabbage rolls onto a serving platter and serve with sour cream.

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