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Cabbage Rolls


Carrie Green

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Rate this recipe 5/5 (1 Votes)


  • 1 medium cabbage
  • 1 pound minced pork
  • 1/4 pound minced back bacon(optional)
  • 1 large onion chopped
  • 1 clove garlic
  • 1 tsp pepper
  • 2 tsps paprika
  • 1 tsp salt
  • 1/2 c uncooked rice
  • 1 cup sauerkraut
  • 1 c tomato juice
  • boiling water
  • 2 or more Tbsp white roux



Step 1

Core the cabbage and submerge in a pot of boiling water
Cover and allow to stand for 15 min or until outer leaves come away from the cabbage easily
The leaves should be soft and easy to shape into rolls around the meat. It would help if you cut off some of the large vein in the middle of each leaf
Remove 12-15 leaves and shred the remainder of the cabbage

Put oil in frying pan and add onion and garlic

Saute until soft,but not brown
Add paprika and cook 1 min
Add salt,pepper and rice
Let cool awhile and then add ground meat and mix well
Place a heaping tablespoon on each leaf and roll up
In the bottom of large pot-preferably ceramic ovenware- sprinkle some of the shredded cabbage and some sauerkraut
Place cabbage rolls,flap side down on top
Sprinkle another layer of cabbage and sauerkraut on top
Then more rolls,etc
Pour on the tomato juice and enough boiling water to completely cover the rolls
Cover and place in a 325 oven for 2-3 hours
Check from time to time and add more boiling water as needed
If a slightly thicker sauce is desired add some roux to some juice about 15 min before finished and add to sauce in pot
Serve with sour cream
NB-This could be used to stuff green peppers
Be sure to blanch the peppers first
Could add some sugar to the sauce
You could also use half beef


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