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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cabbage and Sauerkraut Rolls

Source: dLife

Rice stuffed cabbage topped with sauerkraut.

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 2.7 Fat, 2.8 Vegetables, 0.2 Meat, 0.6 Starch, 0.5 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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Servings

Ingredients

Directions

Preheat oven to 350 degrees F.
Remove core of cabbage and take off the outer 12 leaves. Finely shred the rest of the cabbage and set aside.
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.
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.
Spoon 1/4 cup mixture in the middle of each cabbage leaf and roll up.
Combine sauerkraut, tomatoes, reserved cabbage, onion, and caraway seeds and season with salt and pepper.
Pour half the sauerkraut mixture into a pot or Dutch oven.
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.
Move sauerkraut and cabbage rolls onto a serving platter and serve with sour cream.