Cabbage Rolls in Different Countries
After connecting with a few folks on social media I quickly learned there are actually many different names and variations for the Cabbage roll. My friend on Facebook shared his holubky or halupki recipe with me. Slovak stuffed cabbage rolls use spices like paprika and sauerkraut. The country is located in central Europe bordering the Czech Republic and Poland. To the south of Slovakia is Hungry. The Polish version of the dish is known as Golabki.
Easy To Make in The Electric Pressure Cooker
I put together a video featuring how easy it is the make this recipe. Be sure to watch the entire video to see all the easy quick tips.
What is in the Recipe
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern, and Southeastern Europe. Ron shares that his maternal grandparents were from Slovakia. Maybe this is why he makes the most amazing cabbage rolls. My husband and I enjoy the authentic Stuffed Cabbage Rolls from Hungarian Tony Packs in Toledo, Ohio. I want to note that you can also use Napa Cabbage for this recipe!
Stuffed Cabbage Roll Recipe
I am excited to share this recipe with you today. The recipe in this post is a combination of a family recipe and researching authentic Hungarian version of this recipe. In this post, you will find the printed recipe that makes about 12 rolls. The ingredients needed are listed below. Find the exact measurements and notes further down on this page.
- Large Head of Cabbage
- Olive Oil
- Sweet Onion
- Green Peppers
- White Rice
- salt and pepper
- Tomato Puree
It really is easy to grow your own cabbage if you have the right variety. The image below is a Bonnie Plant variety I picked up early spring and grew to a tasty cabbage by mid summer. The first meal I made with it was my famous cole slaw.
Stuffed Cabbage Rolls Recipe
- 1 large head of cabbage (steamed)
- 2 tablespoons of Olive Oil
- ½ cup of sweet onion diced
- 2 teaspoons of garlic minced
- ½ cup of peppers ( sweet red and orange) diced
- 1 stalk of Celery chopped (about ½ cup )
- 1 cup of white rice steamed
- ½ pound of cooked ground pork
- ½ pound of cooked ground beef
- 3 teaspoons of dried parsley
- 2 granny smith apples cut and decored
- 2 cups of tomato puree (canned tomatoes blended)
- Salt and pepper optional
- First you are going to steam the cabbage. Once it peels from the cabbage rolls with ease it can be set aside until filling is done. This takes about 5 minutes to steam.
- Steam rice and set aside
- Saute onions and garlic for about 5 minutes
- Add peppers to skillet and saute a few extra minutes
- In pot mix in celery, parsley and meat
- On a flat surface, lay out steamed cabbage leaf. Add about ½ cup of mixture to the center. Roll the cabbage tucking edge under to bottom. Place the cabbage into an oven safe skillet or electric power pressure cooker. Continue to do this stacking each cabbage roll.
- In a food processor or blender, puree 2 cups of stewed tomatoes for about 1 minute. Add salt and pepper if needed.
- Place cut apples on top of the cabbage rolls before pouring tomato puree over the top.
- Cook in an electric pressure cooker for about 30 minutes. Follow cooking temperature and settings for your appliance. Each ‘instant pot’ or cooker is different. If you are cooking this in a skillet in the oven be sure to cover the bottom of the pot with ⅓ cup of extra tomato puree and cabbage leaves to cover. Cook in 400*F oven for about 1 hour with lid on.
- Serve immediately or store in the refrigerator for up to 5 days.
Note: I highly recommend using the instant pot or electric power pressure cooker to make this recipe. It makes clean-up so much easier and the meat is always perfect!
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