La Cucina di Kat: Making Cabbage Rolls

Making Delicious Cabbage Rolls - Step by Step

This is my favorite “comfort food” and this recipe has been passed down for generations. There are many variations of cabbage rolls, these ones however are cooked on top of the stove and sometimes I’ll have a couple friends over and we sit around having a couple glasses of wine and make mounds of cabbage rolls (they freeze well before cooking) This recipe makes about 50.

3 heads of cabbage - 
1 large can of diced tomatoes 28oz 
1 large bottle of tomato juice 
½ green or red pepper 
A couple sprigs of fresh dill 
1 large jar of sauerkraut 
1lb of ground Chuck                 a teaspoon of Rosemary 
1 lb of ground Pork                  a teaspoon of Rosemary 
1 lb of ground Veal                  a teaspoon of Paprika
(or 2lbs beef/1lb pork)             2 cups of nearly cooked long-grain rice        
1 1/2 large Onion diced fine      a handful of sauerkraut 
2 cloves garlic crushed             Salt/Pepper - cook a small patty to test

Preparing the Cabbage and Filling

Thumb of 2010-10-16/Katg/4bfd4e Thumb of 2010-10-16/Katg/0c9df6
Thumb of 2010-10-16/Katg/29ff06
Start with some good Cabbage - I know it's hard to see what's inside but try to find medium sized heads with thick leaves

Boil a big pot of water and take the cabbage and score it around the core so that the leaves fall off easy.

Put the cabbage into the water and let it simmer and then peel off the leaves as they get pliable and partially cooked. 
Combine all the Filling ingredients and mix well (I start out with a potato masher but hands are best!)

Rolling the Cabbage

Trim off the hard core part running on the back of the cabbage leaves and lay the leaf flat. Add about 3 tablespoons of the filling to the center of the leaf  

Fold the bottom of the leaf up over the filling 

 Fold the left side over

And roll the rest... 

Tuck in the top with your finger until it's tight and holds together. Prick the cabbage roll with a fork a couple of times to let the juices in and out

All rolled up and ready to go into the pot

 Or to be frozen - To cook frozen, just place them in the pot as per the following instructions and cook for an additional 15 minutes.


Line the bottom of a large pot with leftover cabbage leaves (prevents burning) Sprinkle a handful of diced tomatoes over these and start layering the cabbage rolls. Put a thin layer of Sauerkraut over the cabbage rolls and another sprinkling of tomatoes and repeat this process until the pot is full. Pour the tomato juice over everything until it’s covered. Sit the Green pepper and sprigs of Dill on top and bring to a low boil then turn down the heat and simmer on low for about 2 hours! You can cover it, but keep an eye on the pot to make sure it's not boiling too much. You don't want those cuties to break apart!


You will not believe the scent in your kitchen when these are cooking!. In fact…you’re going to want to test them before they’re done! hehe


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Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

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Cubit owner: Katg