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.
Ingredients
Scale
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
Instructions
- 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.
- Carefully peel off softened leaves, returning the cabbage head to hot water as needed to loosen additional layers.
- 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.
- 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.
- Melt butter in a substantial pot over medium heat, then incorporate sauerkraut and crushed tomatoes, stirring until well integrated.
- Arrange rolled cabbage bundles seam-side down within the sauce-coated pot, ensuring a snug fit and even distribution.
- Cover the rolls with remaining cabbage leaves, pour water over the entire preparation, and seal with a tight-fitting lid.
- 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