Recipe

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• 600 g sauerkraut
• 12 cabbage leaves
• 400 g potatoes
• 250 g green beans
• 45 g onions
• 15 g garlic
• 200 g carrots, peeled and cut into batons
• 4 -5 bay leaves
• 4 -5 black peppercorns
• 3 juniper berries
• 1 tsp mustard seeds
• 30 g butter
• 1 tsp olive oil
• 3 sprigs parsley
• 3 sprigs chives
• 3 sprigs coriander leaves
• 45 g onions
• 15 g garlic
• 100 g tomatoes, peeled and de-seeded
• 1 tsp olive oil
• vegetable stock or water , as required
• salt
• black pepper

• 1 Peel off the outer leaves of the head of a cabbage.
• 2 Take 12 leaves and cut out the hard center.
• 3 Blanch the cabbage leaves in salt water for a few minutes till they are soft and pliable.
• 4 Taste the sauerkraut. If it is sour, rinse and drain it.
• 5 Heat butter in a pot.
• 6 Add onion and allow it to sweat for a few minutes.
• 7 Add the sauerkraut and lightly mix.
• 8 Stir in water or vegetable stock, bay leaves, peppercorns and juniper berries.
• 9 Simmer for 15 minutes and then fold in the carrot batons.
• 10 Remove from heat and drain, reserving the drained liquid.
• 11 Place the blanched cabbage leaves on a tray or a clean table.
• 12 Place some of the half cooked, drained sauerkraut on them and roll.
• 13 Brush a baking dish or cooking pot with a little butter.
• 14 Place the cabbage rolls in it and top with the sauerkraut juice.
• 15 Cover the pot.
• 16 Braise in the oven at 180-200C for 30 minutes.
• 17 Serve with tomato coulis, garlic beans and fried potato wedges.
• 18 To prepare the tomato coulis, saute the chopped onions and garlic on olive oil.
• 19 Fold in the tomatoes, salt, pepper and water or vegetable stock. Bring to a boil.
• 20 Boil the sauce for 5 minutes.
• 21 Allow it to blend till it thickens.
• 22 Pour this sauce over the cabbage rolls and serve.
• 23 To prepare the beans, clean them and then blanch in salt water for a few minutes.
• 24 Add a little thyme and butter to the water just for good taste.
• 25 After blanching, remove the beans and drop them in ice water to retain the colour.
• 26 Saute 10 gms. garlic in butter alongwith a little finely chopped onion.
• 27 Add beans and season with salt and pepper.
• 28 For the potato wedges, wash the potatoes and cut into wedges.
• 29 Blanch them for a few minutes in salt water.
• 30 Fry in oil and drain on clean kitchen paper towels.
• 31 Season to taste with fresh herbs, salt and pepper.
• 32 Enjoy!