The Best Stuffed Cabbage Rolls We’ve Ever Tried

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Ingredients

  Cabbage Preparation

  • 1 large head sauerkraut Leaves separated carefully and rinsed.
  • 3 tablespoons lard or frying oil For frying the onion and pancetta.
Filling Ingredients
  • 350 grams finely chopped onion
  • 100 grams finely chopped fatty pancetta Adds a smoky flavor.
  • 1 cube beef stock
  • 2 tablespoons sweet paprika powder
  • 1000 grams minced meat (beef, veal, or mixed)
  • 80 grams rice Washed before mixing.
  • 15 grams chopped garlic
  • 250 milliliters cold water For mixing with filling.
  • 2 leaves bay leaves Add flavor to the dish.
Cooking Ingredients
  • Salt and pepper to taste salt and pepper Season filling well.
  • 1 tablespoon lard or oil (for greasing) For greasing the baking dish.
  • Smoked meat of your choice smoked meat To layer in the baking dish.

Method

Preparation
  1. Carefully separate 22 to 25 leaves from the head of sauerkraut. Cut off the root, rinse the leaves, and keep them in water.
  2. In a pan over medium-high heat, heat the lard or frying oil.
  3. Add the finely chopped onion and fry for 5 to 6 minutes until it softens.
  4. Stir in the finely chopped pancetta and fry for an additional 2 to 3 minutes.
  5. Add the beef stock cube and sweet paprika powder to the pan. Mix well and let it cool briefly.
  6. In a large bowl, combine the minced meat, the fried onion and pancetta mixture, washed rice, salt, pepper, chopped garlic, and cold water. Mix everything until well combined.
Baking
  1. Grease a baking dish with 1 tablespoon of lard or oil.
  2. Place a few cabbage leaves on the bottom of the dish.
  3. Layer in the smoked meat of your choice and add the bay leaves.
  4. Pour cold water into the baking dish until the cabbage leaves are covered.
  5. Layer the remaining cabbage leaves on top, cover the dish, and bring it to a boil.
  6. Once boiling, transfer to a preheated oven and bake at 200°C for 30 minutes.
  7. Reduce the oven temperature to 170°C and bake for another two hours.
  8. After two hours, remove the lid and bake for an additional 15 to 20 minutes at 200°C until golden brown.
Alternative Method
  1. If you prefer a stovetop method, cook the dish on low heat for 2 to 2.5 hours.

Notes

If the cabbage leaves are too stiff, simmer them briefly in water to soften before stuffing. Make sure the filling is well-seasoned; taste a bit of it before you wrap everything up. You can prepare these rolls ahead of time and store them in the fridge for up to 2 days before baking. Feel free to experiment with different types of smoked meat for varied flavors. Leftover rolls can be frozen; just thaw and reheat when ready to enjoy.

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