Pickled cabbage stew with rice

When I don't have the time or energy for stuffed cabbage during Lent, I often make this simple dish with sauerkraut and rice. I love that everything gets thrown into one pot and there's no shaping involved, but the taste reminds me of the meals from my childhood. I've tried it with canned tomatoes and tomato juice, and it works either way, depending on what you have at home.

Quick Info

Total Time: about 1 hour
Servings: 4-6
Difficulty: easy
Recipe Type: main dish for Lent, hearty, inspired by stuffed cabbage

Ingredients

1 medium sauerkraut (about 1-1.2 kg)
1 cup of rice
1 onion
1 carrot
200 g canned tomatoes (or tomato juice or fresh tomatoes)
oil
pepper
dill or parsley

Instructions

1. Rinse the sauerkraut well, especially if it's very salty or sour, and squeeze it out. Cut the sauerkraut into thin strips.

2. Place the chopped sauerkraut in a skillet or directly in a large pot. Meanwhile, peel the onion and carrot and chop them finely.

3. In a separate skillet, heat some oil. Add the onion and carrot and let them sauté, stirring occasionally. Once softened, add the rinsed rice and let everything cook for 2-3 minutes to blend the flavors.

4. Add the canned tomatoes (or tomato juice, if you prefer) over the rice and vegetables. Stir a few times.

5. Pour the mixture of rice and vegetables over the sauerkraut. Mix well, then add enough water to cover the ingredients.

6. Place the pot over medium-low heat. Let it simmer, covered, for about 30-40 minutes, until the rice is cooked and the sauerkraut has softened. If needed, add more water during cooking.

7. Finally, season with pepper and chopped dill or parsley. Taste and see if more salt is needed; usually, the sauerkraut is salty enough.

Why I Make This Recipe Often

This recipe is a go-to when I want a hearty dish for Lent. It doesn't require much attention to detail, and I use simple ingredients that I almost always have at home. It’s a one-pot meal, so you don’t dirty too many dishes, and it reheats well the next day.

Tips and Variations

Tips

- If the sauerkraut is very salty, rinse it in several waters or let it soak briefly to reduce the saltiness.
- For a better texture, don’t boil it too hard at the beginning; check the liquid level occasionally.
- The rice should be rinsed beforehand to prevent it from becoming too sticky.

Substitutions

- You can use fresh tomatoes, grated or diced, if you don't have canned tomatoes.
- Instead of dill, you can use parsley, according to your taste.
- If you’re not fasting, you can add bacon or sausage at the end.

Variations

- You can add other vegetables, like bell peppers or celery, if you like.
- A chopped garlic clove can be added while sautéing for an extra flavor boost.

Serving Ideas

- It works well as a main dish, served hot, with a bit of bread.
- It can also be served as a side dish alongside meat if you’re not fasting.
- It’s also good at room temperature, especially on warm days.

Frequently Asked Questions

Can it be made with sweet cabbage?
Yes, but it will have a different taste. If using sweet cabbage, it's good to add a little salt and maybe some lemon juice or vinegar to balance the missing acidity.

If I want to use brown rice, do I need to change anything?
Brown rice takes longer to cook, so add it earlier or partially cook it separately. Another option is to add more water and let it simmer longer.

Do I have to sauté the onion and carrot first?
It's not mandatory, but it adds a nicer flavor if you do. If you're in a hurry, you can put them directly over the sauerkraut, but the result will be less aromatic.

Can I add other spices?
Yes, you can add bay leaves, thyme, or sweet paprika to taste, but the basic recipe works well on its own.

Nutritional Values

Estimate per serving (out of 6):

Calories: 170-200
Protein: 4-5 g
Carbohydrates: 35-40 g
Fat: 3-5 g

Cabbage and carrots provide fiber, while rice is the main source of calories. If you use white rice and canned tomatoes, the values may vary, but the dish remains moderate in caloric intake.

Storage and Reheating

The dish can be stored in the refrigerator for 2-3 days in a covered container. It reheats easily in the microwave or on the stove with a little water if the liquid has reduced. It may become a bit more sour from the cabbage if it sits longer, but it won't spoil quickly. I don’t recommend freezing it, as the texture of the cabbage and rice won't be the same after thawing.

During Lent, my mother often prepared this dish... The cabbage is washed and cut into thin strips, then placed in a pan. In another pan, we add oil. We chop the onion and carrot finely and sauté them in the oil. Once they are slightly fried, we add the rice. We let it cook for a few minutes. We add the tomatoes in juice. We mix and combine the rice with the cabbage. We put it on the heat and add a little water, just enough to cover the cabbage. We let it boil until the rice is ready and the cabbage softens. At the end, we add pepper and dill or parsley. It's a very tasty dish :). Instead of canned tomatoes, you can use tomato juice or fresh tomatoes. If you add bacon or sausages, it won't be vegetarian, but it's still delicious :) You can also add other vegetables according to your preference, and you can add garlic as well.

 Ingredients: 1 pickled cabbage 1 cup of rice 1 onion 1 carrot 200 g tomatoes in broth (diced) pepper oil dill or parsley

 Tags:  cabbage dish fasting recipes