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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 2

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  • messyjes 4 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
    Was this review helpful? Yes Flag

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