Sweet n Sour Stuffed Cabbage


Sweet n sour cabbage rolls, smashed new potatoes and homemade applesauce. It’s what was for dinner. I think my actual favorite thing about this dish is the cabbage and sauerkraut “gravy” that you cook the cabbage rolls in. I’m thinking that all of the leftovers would make an awesome pot of soup for the next day. This is another dish that I did in the pressure cooker but you could do this on the stovetop and finish it in the oven or even a crockpot and it would be every bit as good. What makes this recipe for cabbage rolls a little unique is the addition of sauerkraut And balsamic vinegar to the mix.  See what you think.


large head of green cabbage

1 pound or so of ground beef, pork or lamb

1 large sweet onion divided

salt and fresh ground pepper to taste

1 cup cooked long grain white or brown rice

1 large egg

fresh mint chopped

2 T canola oil

2 cups fresh (refrigerated) sauerkraut

1 can tomato sauce

1 pint stewed tomatoes

1/2 cup chicken broth or stock

2 T balsamic vinegar

3 T granulated sugar


Carefully separate the large outer leaves of the cabbage and dip each leaf in a pot of simmering, salted water to soften. This will make the cabbage leaves much easier to work with. Chop the remainder of the cabbage and set aside.


Combine the ground meat, rice, salt and pepper to taste, 1/2 cup of finely chopped onion, egg, and mint.


Mix well with your hands and shape into 7 or 8 “footballs”.


Put one of the ovals on the core end of the cabbage leaf. Begin rolling it up folding in the sides to make a neat package.


Put the cabbage rolls seam side down on a plate and set aside.


Heat the oil in the pressure cooker over medium heat. Rough chop the rest of the onion and add the onion and chopped cabbage to the hot oil.  Sauté for a few minutes to soften.


Add the sauerkraut, tomatoes, tomato sauce, stock, vinegar and sugar and stir together.  I didnt have fresh sauerkraut and substitued canned.


Arrange the cabbage rolls in the sauce. Lock the lid and cook on high pressure for 5 minutes. Release the pressure naturally.

Serve the cabbage rolls with some of the sauce.


NOTE:  A cabbage roll is a savory entree that you can stuff with a variety of ingredients. Instead of rice you could use barley or quinoa. You can add mushrooms or other vegetables to the stuffing. Cabbage rolls are part of the traditional cuisine of many European and Balkan countries.  In Finland they are known as kaalikääryle.  I don’t ever remember eating these as a child but apparently  in Finland cabbage rolls are baked in the oven and are brushed with dark syrup. The syrup glaze is made with bacon, dark corn syrup, and tomato paste.  I may have to try that next time.  And of course they served them with fresh lingonberries or lingonberry jam.