Sally’s Cabbage Rolls with Sauerkraut and Bacon!

What are Sally’s Cabbage Rolls with Sauerkraut and Bacon?

Sally’s Cabbage Rolls with Sauerkraut and Bacon is a German-American classic comfort dish. It’s perfect for cold nights or festive gatherings. Tender cabbage leaves are stuffed with a savory mixture of seasoned ground pork and rice, then layered with tangy sauerkraut, juicy diced tomatoes, and smoky bacon. The result is a hearty meal that bursts with robust flavors, creating a blend of tang, smokiness, and warmth that’s hard to resist.

Ingredients for Sally’s Cabbage Rolls with Sauerkraut and Bacon:

Ground Pork

You definitely want to select ground pork not beef for this recipe. The pork will enhance the bacon flavor. 

Rice

This recipe traditionally comes with white rice and is best when served this way. If you’re looking to up the health factor you can swap the white rice for brown rice. It will add a richer, nuttier texture to the dish. 

Onion + Garlic

This flavor pairing is the base to so many great recipes! If you are sensitive to onion or garlic try scaling back the amounts. You can also forego these funky additions and instead add a ¼ tsp of Asafetida powder before mixing the dish. 

Paprika

Paprika is not just paprika! This spice brings all the flavors of this dish together. Don’t skimp on this one. Invest in a high quality paprika to really have this dish sing. 

Sauerkraut 

Sauerkraut brings a tangy, briny burst of flavor to this dish, perfectly balancing the richness of the pork and bacon. Its acidity cuts through the savory meat, creating a contrast that keeps each bite interesting and flavorful. 

Diced Tomatoes 

Diced tomatoes add a juicy, vibrant sweetness and their tangy acidity helps brighten the flavors, cutting through the richness of the meat while blending beautifully with the tangy sauerkraut. Diced tomatoes are preferable to fresh for this recipe because they have a more consistent flavor and the extra juice helps keep the recipe moist while cooking. 

Tomato Juice 

Your tomato juice doesn’t need to be spiced or flavored. In fact a fully flavored tomato juice like you would use for a bloody mary can offset the flavors of this 

Cabbage

When selecting cabbage, look for heads that are firm and dense, with tightly packed leaves. A good cabbage should feel heavy for its size. The outer leaves should be crisp, vibrant, and free from blemishes or browning. This recipe calls for green cabbage. Don’t use red. 

Bacon

You’ll want to select thick-cut, smoked bacon. Thick-cut bacon holds up well during the long baking process, ensuring it doesn’t become overly crispy or disappear into the dish. A smoked variety, like applewood or hickory-smoked bacon, adds an extra layer of deep, savory flavor that complements the tangy sauerkraut and the richness of the pork filling. The smokiness of the bacon enhances the overall depth of the dish, making it even more flavorful and hearty.

How to Make Sally’s Cabbage Rolls with Sauerkraut and Bacon:

To make Sally’s Cabbage Rolls with Sauerkraut and Bacon, you’ll start by setting your oven to 350°F (175°C) to get everything nice and warm for the dish. The filling is a flavorful mix of ground pork, uncooked rice, chopped onions, garlic, and spices like pepper, garlic powder, salt, and paprika. These ingredients come together beautifully to create a savory base for the rolls.

Next, the cabbage needs to be tender enough to wrap around the filling, so you’ll steam the heads of cabbage until the leaves are soft and pliable, making them easy to handle. Once the cabbage is ready, you’ll turn your attention to the bacon. Line the bottom of your roasting pan with smoky bacon slices giving the dish a rich, savory base that will infuse everything with extra flavor.

Once the cabbage leaves are tender, take portions of the pork mixture and roll them up into neat little bundles. These stuffed cabbage rolls are then layered over the bacon, along with tangy sauerkraut and juicy diced tomatoes. For added moisture and flavor, you’ll pour tomato juice over the top before covering the whole thing with foil.

As the cabbage rolls bake in the oven for 2 ½ hours, the flavors meld together in a slow-cooked harmony. To finish, the foil comes off for the last 30 minutes to let the top brown just slightly, adding a subtle caramelization. When they’re done, you can garnish with extra crispy bacon for a touch of indulgence. Serve them hot for a satisfying, hearty meal that’s sure to impress.

Sally’s Cabbage Rolls with Sauerkraut and Bacon Alternatives:

Feel free to customize the recipe with dash of crushed red pepper flakes to spice things up or swap out the tomato juice for a smoky barbecue sauce for a BBQ-inspired flavor.

How to Serve Sally’s Cabbage Rolls with Sauerkraut and Bacon:

Serve the cabbage rolls hot with a side of mashed potatoes or a hearty rye bread. The smoky bacon and tangy sauerkraut complement each bite, making it perfect for pairing with your favorite beer or wine. This dish is rich, comforting, and sure to please a crowd.

How to Store Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the rolls individually and reheat them in the oven at 350°F (175°C) for 20 minutes or until warmed through. Simply thaw the frozen rolls in the fridge overnight before reheating.