Cost Breakdown

Critical Success Points

• • Soaking the sauerkraut to reduce salt
• • Rendering the smoked meats in a cold pan
• • Sautéing onion, rice and tomato paste
• • Rolling the cabbage tightly and tucking ends
• • Layering the pot with cabbage, spices and rolls
• • Cooking low and slow (4 hours at 170°C) with lid on

Safety Warnings

• • Use separate cutting boards for raw meat and vegetables to avoid cross‑contamination.
• • Cook the rolls to an internal temperature of at least 71°C (160°F).
• • Hot water and oven can cause burns; wear oven mitts and handle lids carefully.
• • Steam released when removing the lid can be scalding.