Gisela Kurath who is a famous chef (among others here) in Styria, a caterer and a charming blogger “veganised” and cooked this meal for Medici&More and I am very thankful!!! I have to confess that I am totally obsessed with cabbage and sauerkraut, so this will always be one of my favourite dishes. Only looking at the photo (below) and I become hungry … very hungry!
Preheat oven to 180 ° C.
Halve the cabbage, cut the stem out (and put away), put the cabbage leaves aside.
In a medium saucepan bring water to a boil. Add buckwheat, stir, reduce heat, cover and simmer for about 20 minutes, add salt and pepper. Sieve.
Dice two onions, roast in oil (they must become golden or light brown), salt, add diced garlic.
In a bowl mix onions and the still warm buckwheat (you can add a handful nuts). Divide the mixture among the cabbage leaves. Roll and set aside.
Roast two diced onions in oil, put the saucepan aside, add 1 Tsp paprika and 1 Tsp tomato purée. Add the sauerkraut, stir, add water (the sauerkraut should be covered) and cook. Add bay leaves, peppercorns and juniper berries.
Cook for about 30 minutes, taste and add salt if necessary.
Put the sauerkraut into a casserole dish, on top the stuffed cabbage rolls. Brush with oil and bake for an hour.
Gisela Kurath´s grandmother was from Croatia (born in Čakovec, a small town at the Hungarian border) and cooked Sarma, a very typical dish in this region, very often for her family. Only smelling it, Gisela is reminded of her childhood, seeing her grandmother (“Nana” that´s how she was called by the children), standing in the kitchen. When she visited Nana as a child, she still could smell in the street what dish she would get. Nana was surrounded by many cook´s mates, any of them filling the cabbage leaves while she prepared the sauerkraut. Gisela´s grandfather owned a factory and his wife didn´t only cook for the family but also for all the workers! Times have changed … Today you must be happy if you get canteen food where you are working.