Cabbage Rolls


  • 2 pounds ground beef
  • 3 cups cooked rice
  • 1 cup sauerkraut
  • 2 green onions, chopped
  • 1 cup onions, chopped
  • 1 cup peppers, chopped
  • 2-3 cloves garlic, crushed
  • ½ cup water
  • 1 tablespoon worchestershine sauce
  • 2 teaspoons paprika
  • ½ teaspoon salt
  • black pepper to taste
  • 18 St Jacobs foods Sour Cabbage leaves
  • 1 jar tomato sauce


Combine all above ingredients except last two. Roll cabbage leaves. Place in a large baking pan or casserole dish with 1 additional cup of water. Cover with tinfoil and bake 3 hours at 375 C. During last ½ hour add tomato sauce on top of rolls.



  • 500g of white sauerkraut
  • 200g of smoked meat (ham, kielbasa or sausage)
  • 2 medium white onions
  • 2 tbs of lard
  • 4 large potatoes
  • 3 tbs of flour
  • 1.2 L of chicken broth
  • 3 tbs of sugar (optional)
  • 3 tbs of ground sweet paprika (or mix of sweet and hot paprika)
  • 2 bay leaves
  • salt, pepper


Cut onions and fry them in lard until onions start getting brown. Add paprika, flour and mix for about 30 seconds. Then pour in COLD chicken broth and mix very well until all the flour dissolves. Add sauerkraut, bay leaves and potatoes that are cut into cubes. Boil on low heat until the potatoes are soft. In a frying pan fry the meat that is cut into pieces as big as potatoes and then add them into the soup. Take out the bay leaves, add salt and pepper and also sugar if needed.



  • 800g of pork meat ( shoulder, loin or chops )
  • 4 onions
  • 4 cloves of garlic
  • 400g of white sauerkraut
  • 3 tbs of lard
  • 1 ts of ground caraway
  • 2 tbs of sweet paprika ( or mix of sweet and hot paprika )
  • 4 bay leaves
  • 1.2 L of chicken broth
  • 2 tbs flour
  • salt, pepper
  • 200ml of cream (min 18%)


Cut onions and fry them in lard until they are brown. Add caraway and meat cut into cubes and keep frying until you don’t see any raw meat. Add minced garlic, flour and mix it all together for about a minute. Then add paprika and mix well for another minute. Add chicken broth, bay leaves, cover with a lid and simmer on low heat for approximately 30 minutes. After that add
sauerkraut and keep simmering for another 30 minutes and make sure to mix it once in a while. When the meat is tender you can add cream and simmer
for another 5 minutes. Last, add salt and pepper.

Our Grandmother’s Sauerkraut Chocolate Cake


Combine dry ingredients:

  • 2 ¼ cup sifted all purpose flour
  • ½ cup cocoa
  • 1 teaspoon baking powder
  • 1 level tablespoon soda
  • ¼ teaspoon salt

In mixer cream:

  • 2/3 cup butter
  • 1 ½ cups sugar
  • 3 large eggs -one at a time


  • 1 cup of water or strong coffee
  • 1 teaspoon vanilla


To mixer, add vanilla and liquid alternately with dry ingredients ending with dry. Stir in 2/3 cup sauerkraut -rinsed, drained and coarsely chopped. Pour into greased and floured baking dish and bake at 350 for 25-30 minutes. Top with favourite icing or Mocha whipped cream topping:

  • 1 ½ cups whipping cream
  • 3 tablespoons icing sugar
  • 1 tablespoon prepared coffee
  • 2 teaspoons cocoa
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