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
Stuffed Cabbage Rolls Printable Recipe
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Cabbage Roll Recipe
- 1 large head of green cabbage
- 1 cup of cooked rice
- 1/2 pound of pork sausage
- 1/2 pound of hamburger
- 1 small onion diced
- 1/2 teaspoon of garlic
- 1 cup of celery
- 1/2 cup of green peppers
- dried parsley
- 2 granny smith apples sliced
- 2 cups of tomato puree
- Remove core from head of cabbage. Place in a large saucepan and cover with water.
- Bring to a boil; boil until outer leaves loosen from head.
- Lift out cabbage; remove softened leaves.
- Return to boiling water to soften more leaves. Repeat until all leaves are removed.
- Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside.
- Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg.
- In a saucepan, cook bacon and remove from pan.
- In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well.
- Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf.
- Roll up, tucking in sides.
- Place cabbage rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls.
- To remaining onion mixture, add paprika, cayenne, tomatoes, chicken broth and remaining sauerkraut. Cook until heated through. Pour over rolls.
- Cover and bake for 1 hour 45 minutes.