Sauerkraut Rolls with Meat and Rice

Try these Bulgarian trimmings along side your turkey this Christmas...
By Silvena Rowe
Sauerkraut Rolls with Meat and Rice
  • Rating:
  • Serves: Makes 20 stuffed leaves
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 200 g minced pork
  • 200 g minced veal
  • 1 onion, chopped
  • 50 g white rice
  • 2 tbsp vegetable oil
  • 4 tbsp chopped dill
  • salt and black pepper
  • 20 leaves of sauerkraut, , thick central rib removed, about 5cmx5cm


1. Mix both minces with the onion, white rice oil and dill in a large bowl and season.

2. Spoon a rounded spoonful of stuffing in each leaf and fold over the ends then roll into a small sausage shape.

3. Arrange them together in a pan, tightly sitting next to each other and cover with boiling water from the kettle.

4. Put the pan on the heat and simmer for 30-45 minutes, weighing the sauerkraut rolls down with a china plate the size of the pan you are cooking in.

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