Recipe tips
Sauerkraut leaves can be found in the international aisle of the supermarket or Polish and Romanian delis, either as whole cabbages or just the leaves. Either way, you will need to separate the leaves and rinse them before using. If you can’t get hold of vacuum-packed bags, use 2 x 1.6-1.8kg jars, shredding any excess leaves and adding with the trimmings.
The cabbage leaves will vary in size and texture – some large, some small, some tougher than others. If a leaf is very large, cut it in half. If it’s tough throughout, slice it in two and overlap the halves before filling. For perfectly uniform rolls, use an extra kilo of cabbage and select the largest leaves.
Prepare up to the end of step 6 a day ahead. Cover and chill in the fridge, then the next day carry on with the rest of the recipe.
If you don’t have an ovenproof casserole dish or pan, transfer to a roasting tin and cover with foil.
