Ingredients

How to make it

  • Filling: Mix the ground beef, ground pork, tomato paste, salt and pepper (after taste - if you use the cabbage pickled in bryne, remember that it can be quite salty!) and rice. Set it on the side at room temperature while you prepare the leaves of the cabbage.
  • If you use the pickled cabbage, taste it and if it is too salty wash it gently without breaking the leaves. If you use fresh cabbage, you have to add it whole in salted boilling water for 5 -10 minutes ( depending how thick the leaves are - as a general rule I try to choose the thinest leaves possible). Once boiled take each leaf carefully and wrap about 1 - 2spoons of meat. The size of the rolls are really personal preferrence, in Southern Romania they are usually really small and going North towards Moldavia they get really big in size. I personally prefer it in the middle, so you can have a good bite of cabbage with the meat.
  • Separately, in a pan fry the bacon together with the onion until translucent ( about 2-3min) and add the sauerkraut, salt (again taste the sauerkraut and see how salty it is), pepper, whole pepper and the tomato paste- cook another 3 minutes. Set it aside.
  • In a deep crock/pan spread evenly at the bottom about 1/3 from the sauerkraut mix. On top of it add one layer of rolls. Add another layer of sauerkraut and another layer of rolls. Finish with a layer of sauerkraut. On top add the small pork hock and the laurel and add water in order to barely cover the rolls.
  • Boil on stove top at med- slow heat approx. 2 hours - 2 1/2 hours. We usually take out one roll after 2 hours and try to see if it is cooked thoroughly. Once cooked, take out the laurel and the pork hock and discard.
  • Bake at 375F for another 30 minutes untill you see a nice crust formed on top of it.
  • You can actually freeze it. In the freezer keeps very well for at least 1 month.
  • Enjoy!

Reviews & Comments 20

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  • TeganLee 3 years ago
    My Romanian roommate occasionally makes this dish and I would love to make the pickled cabbage leaves for her from scratch, as they're awfully expensive. Do you have a recipe for that? It seems fairly simple. Thanks, and this is quite a tasty dish!
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    " It was excellent "
    graceeh ate it and said...
    Awesome. Just Awesome. Thanks for a wonderful recipe!
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    " It was excellent "
    trigger ate it and said...
    I love making these with fresh cabbage oh so delicious.
    Five forks

    I added this to my new group, Most Requested Recipes hope you will join in on the fun.
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    " It was excellent "
    gourmetana ate it and said...
    Amazing recipe!!! I love recipes with history! Thank you!! 5*
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    " It was excellent "
    momo_55grandma ate it and said...
    agreat flavorful cabbage thanks
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    " It was excellent "
    kimberry ate it and said...
    I Love Cabbage high 5 cooking friend :)
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  • lasaf 6 years ago
    Cabbage rolls are one of my kids favorite foods. I always want to add more flavor but didn't know what to use. Now I know. Thanks. L.
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  • mrgresch 6 years ago
    I made stuffed cabbages ( used my Grandmother's Hungarian recipe but I used a pork hock like your recipe has and I have to say, what a great way to do it! The sauerkraut was amazing. I use a bag of Frank's kraut ( better in the bag versus a can) then I use 2 cups shredded cabbage sauteed in bacon grease and paprika with onions. The hock took it over the top.
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds delicous thanks
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  • robertg 6 years ago
    WE make stuffed cabbage but this is different and a must make when the weather cools down, I printed this and have it set in my MUST MAKE folder. thanks for sharing......Bob
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    " It was excellent "
    notyourmomma ate it and said...
    Yep, when it gets cooler, this will be on our table. Wonderful recipe.
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    " It was excellent "
    lunasea ate it and said...
    I love all the layers of flavors going on here. Another keeper - moving to my short list. Thanks so much! :)
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    " It was excellent "
    jimrug1 ate it and said...
    This sounds awesome. I love stuffed anything...;-)~
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  • carmenperez 6 years ago
    Hi Elga!
    Carmen here im from Romania also
    Wonderfull recipe i also make this
    dish only 2 times a month
    much work but isnt it soooo
    yummmmy Have a nice Week
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  • carmenperez 6 years ago
    Hi Elga!
    Carmen here im from Romania also
    Wonderfull recipe i also make this
    dish only 2 times a month
    much work but isnt it soooo
    yummmmy Have a nice Week
    Was this review helpful? Yes Flag
  • krumkake 6 years ago
    What a wonderful, flavorful, traditional recipe - this will be a Must Try when the weather cools down and I am ready to turn the oven back on...thank you for sharing a precious family recipe!
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  • cocinera 6 years ago
    Wow want ro try these im saving this one
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  • mrgresch 6 years ago
    Nice recipe. Similar to the Hungarian version. I dislike those Irish recipes, lol.
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  • elgab89 6 years ago
    Thank you :) I love stuffed peppers too!
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    " It was excellent "
    chefmeow ate it and said...
    Oh wow, a very nice change on the traditional stuffed pepper, which we love in my house. Will surprise the group with this delight next time they ask for stuffed peppers. Thanks for a wonderful post. You have my 5.
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