The Best Slovak Stuffed Cabbage Rolls Recipe You’ll Adore

Hearty slovak stuffed cabbage rolls bring comfort straight from central European kitchens to your dining table.

Generations of families have perfected this traditional dish with love and care.

Cabbage leaves carefully wrapped around savory meat and rice create a satisfying meal that warms both body and soul.

Tender rolls swimming in rich tomato sauce promise deliciousness in every bite.

Simple ingredients combine to make something truly magical on your plate.

Regional spices and techniques give these rolls an authentic flavor that connects you to slovakia’s culinary heritage.

One taste will transport you to cozy kitchens where recipes are passed down through cherished memories.

Why Slovak Stuffed Cabbage Rolls Are the Ultimate Comfort Food

• Tackle Comfort Cooking: Dive into a hearty Slovak classic that wraps tender meat and rice in soft cabbage leaves, delivering a warm hug of traditional flavor.
• Master Rustic Techniques: Learn an authentic old-world cooking method that transforms simple ingredients into a rich, satisfying meal with minimal kitchen skills required.
• Crowd-Pleasing Potential: Perfect for family gatherings, potlucks, and weekend meals where everyone craves a filling, nutritious dish that feels like home-cooked love.
• Budget-Friendly Feast: Utilize affordable ingredients like ground meat, rice, and cabbage to create a delicious meal that feeds multiple people without breaking the bank.

What Makes These Rolls So Heartwarming

• Ground Pork: A flavorful and juicy base for the stuffing that adds richness to the cabbage rolls.
• Ground Beef: Complements the pork with additional meaty depth and texture.
• Egg: Helps bind the meat mixture together and provides structure to the filling.

• Cabbage, Sauerkraut: Primary wrapping and additional tangy flavor for the rolls.
• Onion, Garlic: Classic aromatics that enhance the overall savory taste of the dish.
• Crushed Tomatoes: Adds moisture and a subtle acidic element to the cooking sauce.

• Rice: Provides bulk and helps stretch the meat mixture in the rolls.
• Paprika, Salt, Pepper: Traditional Slovak spices that season the meat filling.
• Butter, Water: Creates the cooking liquid and helps prevent the rolls from sticking.

How to Roll and Simmer Cabbage Like Grandma Did

Step 1: Prepare the Cabbage

Carefully remove the core from the cabbage head. Submerge the entire cabbage in boiling water until the outer leaves become soft and pliable.

Gently peel off the leaves, returning the cabbage to the hot water as needed to soften additional layers.

Step 2: Create the Flavorful Filling

• Ground pork
• Ground beef
• Uncooked rice
• Finely chopped onion
• Minced garlic
• Egg
• Paprika
• Salt
• Black pepper

Thoroughly mix the ingredients until well incorporated.

Step 3: Roll the Cabbage Bundles

Spread out each cabbage leaf and place a generous portion of the meat mixture near the stem end. Carefully roll the leaf, tucking in the sides to create a neat, compact bundle.

Repeat until all filling is used.

Step 4: Build the Savory Base

Select a large pot and melt butter over medium heat.

Introduce sauerkraut and crushed tomatoes, stirring to create a harmonious mixture.

Step 5: Arrange and Bake

Nestle the cabbage rolls seam-side down into the pot.

Pour water over the rolls and cover with any remaining cabbage leaves. Place the pot in an oven preheated to 350°F (175°C).

Step 6: Slow Cook to Perfection

Cover the pot and allow the cabbage rolls to bake for 2 hours. The dish is ready when the meat is fully cooked and the cabbage becomes tender and deliciously soft.

Tips to Keep Filling Moist and Flavor-Packed

• Soften cabbage leaves gently by rotating the head in boiling water to prevent tearing or breaking delicate layers. Ensure meat mixture is well-seasoned by tasting a small cooked portion before rolling to adjust salt and pepper levels. Choose fatty ground meat like 80/20 blend for juicier, more flavorful cabbage rolls that stay moist during long baking time. Mix ingredients thoroughly with hands to distribute spices evenly and create consistent texture throughout filling. Store leftover rolls in airtight container for 3-4 days, reheating slowly to maintain moisture and prevent meat from becoming tough.

Tasty Twists on a Slovak Classic

• Vegetarian Delight: Replace meat with a blend of cooked quinoa, lentils, and mushrooms for a protein-packed plant-based version.
• Spicy Hungarian Edition: Add hot paprika, cayenne pepper, and diced jalapeños to the meat mixture for a fiery kick.
• Mediterranean Fusion: Incorporate feta cheese, chopped olives, and oregano into the filling for a Greek-inspired variation.
• Low-Carb Alternative: Swap rice with cauliflower rice and use ground turkey for a lighter, keto-friendly option.

What Complements a Hearty Cabbage Roll

• Pair with Bold Red Wine: A robust Hungarian Egri Bikavér (Bull's Blood) red wine complements the rich, hearty meat flavors with its spicy and full-bodied character.
• Serve Alongside Rustic Bread: A crusty sourdough or traditional Slovak rye bread provides the perfect vehicle for soaking up the delicious tomato and sauerkraut sauce.
• Create a Fresh Contrast: A crisp cucumber salad with dill and sour cream balances the heavy stuffed cabbage rolls, adding a cool and tangy side dish that cuts through the richness.
• Match with Traditional Beverage: A chilled Czech or Slovak beer like Pilsner Urquell offers a refreshing counterpoint to the savory, dense cabbage rolls, cleansing the palate between bites.

Smart Ways to Store Stuffed Cabbage Rolls

• Refrigeration: Store leftover cabbage rolls in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Freezing: Wrap individual rolls tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Label with date and contents.
• Microwave Reheating: Place rolls on a microwave-safe plate, cover with a damp paper towel. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even warming.
• Oven Reheating: Preheat oven to 350°F. Place rolls in a baking dish, add a splash of water or tomato sauce. Cover with foil and warm for 15-20 minutes until heated through.

Your Top Questions on Slovak Rolls, Answered

• What are the key ingredients in Slovak stuffed cabbage rolls?

The key ingredients are ground pork, ground beef, rice, cabbage leaves, sauerkraut, crushed tomatoes, onion, garlic, egg, paprika, salt, and pepper.

• Is this dish considered healthy?

While packed with protein from meat and nutrients from vegetables, it’s a hearty meal that’s relatively balanced with lean meats, whole grains, and vegetables.

• Do I need special skills to make these cabbage rolls?

No, the recipe is straightforward. Basic cooking skills like mixing ingredients and rolling leaves are all you need. Following the steps carefully will help you create delicious rolls.

• Can I make these rolls vegetarian?

You can substitute the meat with a plant-based ground meat alternative or use a mixture of lentils, mushrooms, and grains to create a similar texture and flavor profile.

Slovak Stuffed Cabbage Rolls Recipe

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4.6 from 17 reviews

• Total Time: 2 hours 30 minutes
• Yield: 6 1x

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Description

Hearty Slovak Stuffed Cabbage Rolls bring comfort and tradition to your dinner table, blending ground meat, rice, and tender cabbage leaves into a delicious cultural experience. Savory flavors and generations of family cooking merge in each carefully crafted bite you’ll treasure.

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Ingredients

Scale 1x2x3x

Protein:

• 1 1/2 pounds (680 grams) ground pork
• 1/2 pound (227 grams) ground beef
• 1 egg

Vegetables and Grains:

• 1 large head of cabbage
• 1/2 cup (120 milliliters) uncooked rice
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups (470 milliliters) sauerkraut

Seasonings and Liquids:

• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons (30 milliliters) butter
• 1 can (28 ounces / 794 grams) crushed tomatoes
• 2 cups (470 milliliters) water

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Instructions

1. Prepare cabbage by gently removing the core and submerging the whole head in rapidly boiling water until outer leaves become pliable and easy to separate.
2. Carefully peel off softened leaves, returning the cabbage head to hot water as needed to loosen additional layers.
3. Create the filling by thoroughly combining ground pork, ground beef, rice, finely chopped onion, minced garlic, egg, paprika, salt, and pepper in a large mixing bowl.
4. Position each cabbage leaf flat and place a precise portion of meat mixture near the stem end, then roll tightly, folding side edges inward to create a compact parcel.
5. Melt butter in a substantial pot over medium heat, then incorporate sauerkraut and crushed tomatoes, stirring until well integrated.
6. Arrange rolled cabbage bundles seam-side down within the sauce-coated pot, ensuring a snug fit and even distribution.
7. Cover the rolls with remaining cabbage leaves, pour water over the entire preparation, and seal with a tight-fitting lid.
8. Transfer the pot to a preheated 350°F (175°C) oven and allow to slow-cook for approximately 2 hours, ensuring the meat reaches complete doneness and cabbage becomes exceptionally tender.

Notes

• Use fresh, high-quality cabbage leaves for easier rolling and better texture.
• Blanch cabbage leaves carefully to prevent tearing, ensuring they’re pliable but not overcooked.
• Mix meat ingredients thoroughly to distribute spices evenly and create a consistent filling.
• Experiment with ground meat ratios like 50/50 pork and beef for richer flavor complexity.
• Allow extra moisture from sauerkraut to keep cabbage rolls juicy during long baking time.
• Consider using lean meats to reduce overall fat content without sacrificing taste.
• Freeze leftover rolls for quick future meals, maintaining authentic Slovak culinary tradition.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Slovak

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 80 mg