Sauerkraut Beet And Cucumber Roll Up With Walnuts Recipes

BEET AND CUCUMBER SALAD

Steps:

• Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
• Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
• Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

SAUERKRAUT, BEET AND CUCUMBER ROLL-UP WITH WALNUTS

Steps:

• In a medium skillet over medium heat, sauté walnuts in olive oil, stirring frequently, until fragrant, about 4 minutes. Add garlic, paprika, salt and pepper, and sauté 15 seconds more. Remove from heat and set aside.
• Combine vinegar, sugar, salt, pepper and garlic clove in a large mixing bowl, and stir. Stripe cucumber with a vegetable peeler, cut it in two lengthwise, and remove seeds. Slice thinly and toss slices into bowl with vinegar. Grate beet and carrot coarsely and combine with cucumber slices. Add onion and sauerkraut, and stir well. Cover and chill until ready to assemble sandwiches. (Sandwich is best if filling is made and eaten within an hour.)
• To assemble, heat a griddle or large skillet. Remove crushed garlic from chilled dressed vegetables. Place a tortilla on griddle, flipping it once or twice. Remove from griddle and spoon 1/4 of filling across center. Sprinkle with walnuts and lay 4 arugula leaves across filling. Roll tortilla up tightly around filling. Make remaining 3 sandwiches the same way. Cut sandwiches in two and serve.

CABBAGE ROLLS WITH WALNUTS

Steps:

• Rinse the cabbage and separate the leaves.
• Prepare the filling by frying the chopped onions in oil until they are soft.
• Add rice.
• Fry with the onions.
• Add water (as necessary) to prevent sticking.
• When softened add the ground paprika and walnuts.
• Mix thoroughly.
• Blanch the cabbage leaves in a little water (just enough to soften them for folding to make the rolls).
• Place some of the filling on each cabbage leaf and roll up, folding the ends in.
• Place the rolls in a pot.
• Make the sauce in a saucepan by blending the flour with the oil, fry until flour is brown.
• Add the paprika.
• Add plenty of water, stirring until the sauce is smooth.
• Pour the sauce over the cabbage rolls so that they are covered.
• Cook slowly until soft.

SWEET AND SOUR CABBAGE ROLLS WITH SAUERKRAUT

Steps:

• Finely chop 1 or 2 onion slices to make about 2 tablespoons.
• In a saucepan, cook the chopped onion in 1 tbsp oil, stirring, until translucent and limp. (Reserve the remaining onion slices.)
• Mix in the rice, stock, raisins, seeds, cinnamon, half of the salt and half of the pepper.
• Bring to a boil over high heat, lower the heat, cover and cook until the rice is tender, about 45 minutes.
• While the rice mixture is cooking, remove the core from the cabbage and discard.
• Place the cabbage in a large steamer or a deep soup pot and steam until the outer leaves become limp enough to remove one by one. (You'll need at least 18 leaves, and more if possible.) Lay out the leaves on a clean dishcloth to cool.
• Using a knife, remove the thick lower portion of the veins.
• Finely shred the remaining cabbage and reserve.
• Drain the sauerkraut, cover with fresh cold water, drain again and reserve.
• In a casserole dish, cook the reserved onion slices in remaining tbsp of oil, stirring,until limp, about 3 minutes.
• Add the shredded cabbage, sauerkraut, chopped tomatoes and their juices, tomato paste with water and remaining salt and pepper.
• Bring the mixture to a boil, stirring constantly.
• Stir in the honey or date sugar and simmer a few minutes to blend.
• Taste and add more honey or date sugar if needed to balance the sour.
• Remove from heat.
• Preheat the oven to 350°F.
• Fluff the rice mixture to distribute the raisins, sunflower seeds and spices.
• Place 2 tbls.
• of the filling on the lower third of a cabbage leaf.
• Fold up the lower part of the leaf, then fold over both sides, and roll up.
• Repeat with the remaining filling and cabbage leaves.
• Place the rolls seam side down into the casserrole dish, pushing them into the sauce.
• Cover and bake 25 minutes.
• Spoon the sauce over the rolls and bake 20 minutes more.
• If desired, continue baking, uncovered, to brown the top.
• Serve hot.
• Enjoy!