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Slovak Stuffed Cabbage
SUBMITTED BY:
Kelly Berenger
PHOTO BY:
MOLLE888
"I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!"
RECIPE RATING:
Read Reviews
(99)
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PREP TIME
30 Min
COOK TIME
1 Hr 30 Min
READY IN
2 Hrs
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound ground beef
1 pound ground pork
1 onion, chopped
1 teaspoon salt
black pepper to taste
1 teaspoon chopped fresh parsley
1/2 cup cooked brown rice
1 1/4 teaspoons garlic salt
2 (10.75 ounce) cans condensed tomato soup
27 ounces sauerkraut, drained
1 (29 ounce) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.
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REVIEWS
Reviewed on Jan. 22, 2004 by JANETP.
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JANETP.
Jan. 22, 2004
FANTASTIC!!! I am a huge fan of stuffed cabbage to begin with, but this recipe improved upon my already good stuffed cabbage recipe. I loved the ground pork with the ground beef. The sauerkraut was a great addition to the cabbage. I may try adding an additional can of soup next time to thicken up the sauce so it is more like gravy. Be prepared! This makes a lot of food. (Good for leftovers.) I didn't have a big roasting pan so I had to split this up amongst two 9 x 13 size pans. I am going out to buy the right size pan for the next time I make this. Thanks for the recipe. My whole family enjoyed it!
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17 users found this review helpful
FANTASTIC!!! I am a huge fan of stuffed cabbage to begin with, but this recipe improved upon...
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Reviewed on Sep. 11, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Sep. 11, 2003
I've been making stuffed cabbage for quite a few years but wanted to find something just a little different; and this was! We absolutely loved it! My husband loves sauerkraut, my kids hate it and truthfully, coming from a german family and eating is constantly while growing up I didn't care if I ever had it again. Needless to say, my husband thought this was terrific, my kids didn't even realize they were eating sauerkraut and I thought the kraut, coupled with the bacon added a very wonderful flavor. I'll make stuffed cabbage this way from now on. Thanks!!
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12 users found this review helpful
I've been making stuffed cabbage for quite a few years but wanted to find something just a...
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Reviewed on Mar. 3, 2003 by MELBABY33
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MELBABY33
Mar. 3, 2003
I made them in the crockpot (remember to cut the liquid down) and they were GREAT! I will definitely be making these again! Thanks for the recipe. mel
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12 users found this review helpful
I made them in the crockpot (remember to cut the liquid down) and they were GREAT! I will...
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Reviewed on May 6, 2007 by
QUILTNCAT
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QUILTNCAT
May 6, 2007
Wow...this was very good, especially considering the comedy of errors that occurred the first time I made it. I make a few modifications based on advice from other reviews: I half the recipe, and it fits perfectly in a 9x13 baking dish. I use ground turkey instead of pork. I steam the cabbage in my steamer instead of boiling it (didn't have a pot big enough.) I use a whole cabbage on a half recipe - perhaps I roll them smaller than others do. I use pasta sauce in place of the soup (because somehow between the store and my house, the can of tomato soup escaped the first time I made this, and it was great with tomato sauce.) I use white rice instead of brown, and always increase the amount of rice because the first version I made was a little meatier/heavier than I wanted. I don't add any water at all, and couldn't imagine needing more. There is plenty of liquid and the rolls are always very tender. Labor-intensive but very, very worth it!! It's great leftover too - heats up well in the microwave. Boyfriend just commented - "I will eat that stuffed cabbage until I bust."
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9 users found this review helpful
Wow...this was very good, especially considering the comedy of errors that occurred the first...
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Reviewed on Jan. 22, 2004 by MISHME
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MISHME
Jan. 22, 2004
I've been looking for a great stuffed cabbage recipe and now I've finally found it!! This is wonderful!! I used kielbasa instead of bacon and it worked great!! This is a keeper!!
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9 users found this review helpful
I've been looking for a great stuffed cabbage recipe and now I've finally found it!! This is...
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Reviewed on May 4, 2007 by
David W. Smith
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David W. Smith
May 4, 2007
My grandmother was Slovak and made stuffed cabbage often when I was a child. When she passed away, I thought the recipe lost forever, until I discovered my mother could duplicate it with ease-must come from years of practice at Grandmother's side. However, since my mother didn't write most of her best recipes down, when she died I again thought the recipe lost forever. This recipe is the closest thing to my grandmother's, and it brings back wonderful memories just making it. And Jason can't get enough of it. Thanks for a really great recipe!
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8 users found this review helpful
My grandmother was Slovak and made stuffed cabbage often when I was a child. When she passed...
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Reviewed on Jan. 31, 2003 by tommy
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tommy
Jan. 31, 2003
Definitely a winner! Perfect recipe with no changes needed. Will be making this one for a long time to come.
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8 users found this review helpful
Definitely a winner! Perfect recipe with no changes needed. Will be making this one for a long...
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Reviewed on Jan. 29, 2003 by RGAZMB
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RGAZMB
Jan. 29, 2003
i used all beef and it was still great..this is soooooooooo good!!!
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8 users found this review helpful
i used all beef and it was still great..this is soooooooooo good!!!
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Reviewed on Mar. 6, 2003 by KASUE
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KASUE
Mar. 6, 2003
I gave this recipe a try because of all the positive reviews. It was excellent! Like my grandmother's stuffed cabbage, but even better! I substituted extra ground beef for the pork and used white rice instead of brown because that's what I had on hand, but it was still delicious.
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7 users found this review helpful
I gave this recipe a try because of all the positive reviews. It was excellent! Like my...
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Reviewed on Jan. 29, 2003 by Beth
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