This recipe was given to me by my grandmother. She inherited it from her grandmother. Prior to cooking, this can be prepared ahead of time and frozen for a few days. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, chopped
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon chopped fresh parsley
- ½ cup cooked brown rice
- 1 ¼ teaspoons garlic salt
- 2 (10.75 ounce) cans condensed tomato soup
- 27 ounces sauerkraut, drained
- 1 (29 ounce) can diced tomatoes
- 1 medium head cabbage
- 5 slices bacon
- 2 tablespoons white sugar
- 3 cups water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
- Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
- Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
- Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 7 g |
| Protein | 26 g |
| Saturated Fat | 14 g |
| Sodium | 2096 mg |
| Sugars | 17 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
best recipe. can use all gr. beef and add spices to beef according to your liking. mix chopped tomatoes soup and beef stock to pour over rolls
No tomato soup or sauce. Make a rue with flour and oil. Add two small cans of tomato paste to it. Stir about 5 minutes add water and let this simmer on the oven for about a half hour. Add to cabbage once they have been cooking for about an hour in a pot not oven. Cook all together for another hour. Serve with Mashed potatoes. Also, try to get whole head of sauerkraut as that is best. Layer in rows of smoked bacon ribs and slabs of smoked bacon in your pot for best flavor. White rice in the rolls instead of brown & Vegata for seasoning the meat no salt or sugar needed.
I lost my mothers original recipe, this reciepe was as close to it as best I can remember. I used V8 juice instead of tomato soup which gives the sauce a little zing and added 1 cup of shredded carrots to the meat mixture. I omitted the sauerkraut all together. Much better if made a day or so ahead!
I made this and it was great got so many compliments on it.2nd time I ever made them 1st time with this recipe awesome
This was excellent! I didn’t add the bacon only because I didn’t have any, but it truly didn’t need it to be very good. Will make again!
I made this and it turned out fairly well. I followed the recipe pretty much to the letter, other than I only have one tomato soup so I subbed out a can of Hunts sauce. My dad said it remined him of his grandmother’s recipe. My dad is 86, so you can imagine how the taste brought him back. A keeper for this fall and winter.
Great recipe, especially for my husband who is from Ukraine. It’s just like he had growing up!! Thanks for the post!
Used real garlic, basmati rice and brown sugar. This is the closest recipe that I grew up on and learned to appreciate as an adult. Very tasty!
It was fantastic. The sauerkraut put it over the top.
Good! I left out the sauerkrout and bacon (don’tt care for the krout) but followed through the rest of the recipe as written. Baked in 2 pans for about 2 hours and served with mashed potatoes . The meat was very tasty. The cabbage was a bit tough but flavor was good. Next time I will bakel longer and serve with rice or quinoa
Best cabbage roll recipe I’ve come across. Really liked the sauerkraut and bacon.
My husband said this was the best recipe I have ever made in our 35 years of marriage. I took 2 suggestions from another review. 1) drained and rinsed the sauerkraut so it wasn’t so bitter. 2) I added 1 teaspoon of regular paprika along with a very small pinch of smoked paprika to the meat mixture – because that’s what I had on hand. I didn’t have hungarian paprika but I’m sure it would have tasted great to use instead. It is labor intensive but worth it if you have the time.
Thank you so much for this recipe. My mom and I always made cabbage rolls in the summer to freeze for winter. There wasn’t a recipe for me to follow when I had my own home. This is as close as it gets. These are wonderful.
The recipe is very much like my Grandmother’s with only a few changes. I did take notice that the stuffed cabbage leaves cooked more throughly on the bottom layers as opposed to the top. We cooked it for 2 hours not 2.45 hours because the meat was cooked at 2 hours and I didn’t want it to get dried out. Not sure what to do the next time about cooking the leaves on the top. I would make this again and my family loved it.
Loved it. Yes st next gathering I will make this.
Absolutely delicious. I followed the recipe. This one will be made again for sure. It’s great for a cold day.
This makes a very large portion. We fed 5 adults on one night. And we had it as leftovers on 2 nights for 3 adults. So, plan accordingly if making this recipe. I researched how to get my cabbage leaves. I found a process that was effective and easy. Maureen Abood’s blog on how to blanch cabbage for rolls is a must read. Also, I didn’t like how the bacon turned out between the layers. Next time I’ll chop it and cook it, remove the bits, and cook the onion and garlic, I didn’t use garlic salt, in the bacon grease. I’ll add this mixture to the meat stuffing. If you don’t have brown rice, I think white will work just as well. I think that is personal preference. We make our own tomato soup. So we did a paste/soup mixture for the meat and poured the rest over the top. We don’t purchase much processed foods. It worked well. Didn’t have to add water, there were plenty of juices. We had to use our large turkey roaster to get all the rolls in a single layer. Otherwise, this dish was a huge hit with everyone. leftovers were very yummy and reheated well. The extra juices kept everything moist and tasting great.
I make my own version of the same recipe however rather than baking, try using the pressure cooker instead, been doing it for years and makes a world of a difference. Cooking time in the cooker is 45 min.
My grandma and mother were born in Czechoslovakia, they made it often. It was great! Thank you.
I accidently added tomato sauce instead of canned diced tomato. Still was very good and the sauerkraut added a lot of flavor.
I Have already made this recipe twice and my family loves it!