Slovak Stuffed Cabbage Recipe -
Slovak Stuffed Cabbage Recipe
  • READY IN 2 hr

Slovak Stuffed Cabbage

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
  2. Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
  3. 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.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2010

This recipe is so close to mine that I wanted to review it and give a few tips that I use when making my cabbage rolls. First, not only should you drain the sauerkraut, but you should also rinse it thoroughly and squeeze the excess water out. This removes the brine that seems to give sauerkraut it's bad rep. A good old world recipe boils the cabbage head and the shortcut of freezing the head overnight leaves the cabbage leaves rubbery. It's an old world recipe and shortcuts like this are not good unless you just hate cabbage and throw the leaves out anyway. There is a large hard vein that runs down the center of the cabbage leaves near where it comes off the core. This can be cut out so your cabbage leaf is tender. That hard vein cannot be tenderized so get it our of there. Use smoked bacon-as it cooks, it helps to further tenderize those cabbage leaves as the fat renders down on top of rolls, plus it adds a smoky flavor to the sauerkraut. Last of all, (no offense to anyone) the flavor of pork mixed with beef cannot be replaced by ground turkey. It does change the flavor and taste of this old world recipe and the fat content of the pork helps to tenderize the cabbage covering the rolls. I suggest you try the recipe as directed to try it old world then review it. (Most people don't go through the trouble of making cabbage rolls very often so live a little here. If you plan to fix this frequently, then add your ground turkey and make it more healthy.

Most Helpful Critical Review
Aug 14, 2008

I love stuffed cabbage when I've had it at weddings etc.;that is why I tried this recipe. I have to say it was a lot of work for a so-so result. I wished I had followed suggestions and comments. I will try again, but, I will add more tomato sauce (not soup), more seasoning (ie: fresh cracked pepper,some ground cayenne,(maybe some fennel seed)to the meat mixture. Will not use the diced tomatoes or tomato soup but instead use tomato sauce or crushed tomatoes and no water. To save this dinner from no one eating, I drained all the liquid (there was about 2 1/2 CUPS) into a large pot; sliced up some red potatoes, baby carrots and polish sausages. I boiled in the broth until potatoes and meat was done. After draining the liquid off cabbage rolls, I poured a can of tomato sauce over them and baked another 30 minutes until bubbly; was much better. We all don't like the same things, for sure, but I do appreciate the recipe so I have the basics to make my own. Thank you .

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!

Nov 22, 2010

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!! UPDATE! Since my recent move to Kentucky, I found out that the love of my life hadn't had a cabbage roll since he was just a kid. With that I just knew I had to make this particular for him. Kelly, I wish I could tell you how much he loved this! He actually said this was the most delectable dish he's had in a very long time! Nice compliment for both of us! Thanks again!

May 09, 2008

This is very similar to a recipe I copied from the Chicago Tribune many years ago. It was the authentic stuffed cabbage a downtown Polish church made once a year to rave reviews. It adds 1-2tsp. of marjoram (wonderful), 2 garlic cloves instead of the garlic salt and a teaspoon of caraway seeds on top of the rolls before the sauerkraut. I think I just use 28oz of pureed canned tomatoes. I also put extra cabbage leaves on the top to protect the sauce and then discard them. Best thing, it improves with age. Just gets better and better!!! Fry up a little bit of the meat mixture and see if it is to your liking. You can then adjust seasonings to suit yourself.God Bless Grandmothers!

May 04, 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!

May 06, 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."

Mar 03, 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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  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 2096 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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