Name: Stuffed cabbage leaves with minced meat and rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 2 large heads of white cabbage (leaves for wrapping); 2 kg ground pork; 2 kg pre-cooked rice (loose, non-sticky); 2 eggs; salt, ground black pepper, sweet paprika (to taste); sauerkraut (for the bottom of the pot/roasting pan); water or broth (for adding liquid)

Stuffed cabbage leaves with minced meat and rice

Stuffed cabbage leaves with minced meat and rice recept

Easy to prepare
10 portions
45 minutes

Jan, 17. 12. 2025

An old tried-and-true recipe from our (great-)grandmothers that smells like home. Juicy rolls made from cabbage leaves filled with ground pork and rice, braised on a layer of sauerkraut – hearty, fragrant and always a welcome dish for the whole family.

For 10 portions

Ingredients

2 large heads of white cabbage (leaves for wrapping)
2 kg ground pork
2 kg pre-cooked rice (loose, non-sticky)
2 eggs
salt, ground black pepper, sweet paprika (to taste)
sauerkraut (for the bottom of the pot/roasting pan)
water or broth (for adding liquid)

Preparation procedure

Preparing the cabbage Put the whole heads into boiling water for 3–5 minutes so the leaves soften and can be easily separated. Return peeled leaves to boiling water for 2 minutes, drain and dry. Lightly trim the thicker ribs on the leaves with a knife.
Filling Mix the ground meat with the pre-cooked rice, eggs, salt, pepper and sweet paprika (optionally caraway and garlic). Stir until the ingredients are evenly combined.
Rolls Place 1½–2 tablespoons of filling on each leaf, fold the side edges inward and roll tightly into a roll.
Layering and stewing Cover the bottom of a wide pot or roasting pan with a layer of sauerkraut. Arrange the rolls closely side by side seam-side down, optionally layering another layer of sauerkraut. Pour hot water or broth so that it reaches about ⅓ of the height of the rolls.
Cooking Simmer covered over low heat for 10–15 minutes. Then you can: finish on the stovetop for another 20–30 minutes, or bake in the oven at 180 °C for approximately 25–30 minutes so the flavors meld beautifully.
Serving Serve hot with the sauerkraut from the bottom of the dish, boiled potatoes, mashed potatoes or fresh bread. They are also excellent the next day after reheating.

Total preparation time 35–45 minutes of work + 40–50 minutes of simmering/baking

Servings: 10

Editor’s Tips:

If the leaves are smaller, wrap with two layers – the rolls will hold their shape better.
Replace part of the water with a mild broth; the flavor will be fuller.
For a slightly spicy version, add a pinch of hot paprika to the filling.

Conclusion:

Stuffed cabbage rolls are an honest classic that returns to the table for good reason – simple ingredients, yet a deep, homely flavor. Prepare a large roasting pan, let the dish rest and enjoy the aroma that will transport you to our grandmothers’ kitchens. And feel free to make more – reheated they taste even better.

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