How to make it

  • Fill a large pot half full with water.
  • Add vinegar to water and bring to boil.
  • Core cabbage and whole cabbage head and add to water, one at a time.
  • As the cabbage cooks and leaves become tender, remove and place in large jelly roll pan to drain and cool.
  • Repeat until all cabbage is cooked.
  • For the filling, add remaining ingredients in a large mixing bowl and mix thoroughly.
  • The rolling process:
  • Slice the hard vein of the cabbage leaf very thin, to make rolling easier.
  • Tuck one end of the leaf in, place a small handfull of the mixture in the center, and then roll the rest of the way up.
  • Then stuff the open end of the leaf into the roll.
  • Keep them tight, so that they don't come undone.
  • Place your ham hock in the bottom of the pan.
  • As you roll cabbage, place in very tight rows in a large pot or roasting pan.
  • Once a row is complete, layer sauerkraut, sausage and more juice. Repeat until pan is full.
  • Bake at 350 degrees for at least 4 hours.
  • Rule of thumb when cooking Stuffed Cabbage....the longer it cooks, the better it is.

Reviews & Comments 3

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  • Faithnoelle 3 years ago
    Thank you for posting this recipe. It's the closest I've ever found to my Momu's. She made them with pierogies and pagach every Christmas Eve. Since her, my mom n' dad have passed and my family is scattered, I've decided to make them with about 150 pierogies for my work family. I might leave a few for the hubby n' kids lol.
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  • messyjes 9 years ago
    The saurkraut is a must....I made it without one time, because my husband isn't a big fan of saurkraut. Never again will I do that! The kraut adds tremendous flavor, along with the needed acidity to this dish.
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    " It was excellent "
    fishtrippin ate it and said...
    Love the saurkraut in this! ^5
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