Stuffed Cabbage Rolls
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 10
A delicious Slovak/Polish recipe from my past.
  • For Filling:
  • 1½ lb. ground meat
  • ½ lb. ground pork
  • 1 cup cooked rice (white or brown)
  • 1 egg
  • 1 tbs. chopped parsley
  • 1 finely minced onion
  • 1 tsp. sweet Paprika
  • 1 tsp. allspice
  • ½ cup tomato sauce
  • salt and pepper to taste
  • 1 medium-large head of green cabbage
  • 1 lb. package sauerkraut
  • For Sauce:
  • Remaining sauce of 15 oz. can of tomato sauce (1/2 cup used in filling)
  • 1 28 oz. can crushed tomatoes
  • ½ cup chicken broth
  • 1 clove garlic
  • 2 tbsp. tomato paste
  • 1 tbsp. brown sugar
  • salt and pepper to taste
  1. Rinse and drain sauerkraut
  2. Remove outer edges from cabbage head and rinse.
  3. Prepare a large pot of boiling water to submerge cabbage head.
  4. Prepare meat filling by combing ground beef, ground pork, cooked rice, egg, chopped parsley, chopped onion, Paprika, allspice, ½ cup tomato sauce and salt and pepper to taste.
  5. Immerse head of cabbage into boiling water for 3 - 4 minutes until leaves are partially soft.
  6. Remove head from water and let cool.
  7. Once cooled, remove leaf from cabbage head.
  8. With a paring knife, trim down stem on the leaf.
  9. Fill bottom part of leaf with about 1 cup of meat filling.
  10. Tucking in the left side, roll up the meat filling into the cabbage leaf.
  11. Tuck in the right side of the leaf into the roll.
  12. Continue rolling leaves until meat filling is gone.
  13. Chop remaining cabbage head into small piece and place into the bottom of a large pot followed by 1½ cups of sauerkraut.
  14. Mix tomato sauce, crushed tomatoes, 1 clove minced garlic, 1 tbsp. brown sugar and salt and pepper to taste.
  15. Place a layer of rolls over the sauerkraut followed by ½ of the tomato mixture.
  16. Make another layer of remaining rolls followed by remaining sauerkraut.
  17. Top off with the other ½ of the tomato sauce.
  18. Cover pot and bring sauce to a boil, then reduce to a low simmer and cook for 2 - 2½ hours until leaves are soft.
Recipe by A Muse in My Kitchen at