Stuffed Cabbage

by Editorial Staff


Prep Time 35 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 6)


  • 1 white cabbage, pickled
  • 150 g bacon (smoked bacon)
  • 2 bay leaf
  • 3 tablespoon tomato paste

For the filling:

  • 1 onion (s)
  • 2 cloves garlic
  • 600 g minced meat
  • 1 egg (s)
  • 4 tablespoon rice
  • 1 teaspoon paprika powder
  • salt and pepper

For the sauce:

  • 1 onion (s)
  • 2 tablespoon flour
  • 2 tablespoons oil
  • 1 teaspoon paprika powder
  • 125 ml sour cream
Stuffed Cabbage
Stuffed Cabbage


  1. Peel the leaves off the cabbage, cut thick leaf veins flat. Put about 14-16 of the larger leaves aside for stuffing, finely chop the remaining leaves.
  2. For the filling, finely chop the onion and roast in oil. Mix the minced meat with the egg, rice, roasted onion, finely chopped garlic, paprika powder, salt and pepper and spread on the cabbage leaves. First roll up the sheet, then fold it in from the side.
  3. Put the finely chopped cabbage on the bottom of the pot. Layer the cabbage rolls on top. Add the smoked bacon, tomato paste and bay leaf. Cover with hot water and cook for 1.5 hours.
  4. Roast the finely chopped onion in oil, dust the flour over it, roast briefly and add the paprika powder. Deglaze with the cabbage stock, mix into the cabbage and bring to the boil again. Add sour cream.

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