$20.00
The real MVP here is Amalia’s homemade sauerkraut which takes weeks to ferment, according to her Granddad’s recipe. It’s edible gold for gut health and everyone in her family, kids and adults, eats it regularly.
Amalia’s Grandma taught her to stuff the cabbage leaves as a kid in Transylvania, using meat, rice and spices before rolling and slow cooking them in a sauce made with the sauerkraut and some tomatoes. The fermentation and then the time it takes to slow cook this dish means pouring real love and care into it and the result is soul warming comfort food.
This dish is so good Amalia’s family typically save it for special occasions like Christmas and Easter (with a dollop of sour cream and some fresh bread to soak up all the sauce) so we’re delighted to bring it to your dinner table for an everyday treat.
Cooked with ❤️ by Amalia
🍴 You will get 3 rolls per serve.
Preparation:
Step 1 - Defrost in microwave or fridge overnight
Step 2 - Microwave until hot (approx 3mins)
** Alternatively after defrosting, heat in a pot on the cooktop in the sauce until heated through ensuring it doesn't stick to the bottom, so shake the pot time to time. Do not stir as it can break the rolls.
🥖 Best served with a dollop of sour cream and fresh bread to soak up the sauce.
Ingredients: Beef, Chicken, Cabbage, Corn Flour, Dill, Tomato, Tomato paste, Sauerkraut, Arborio rice, Salt, Pepper
