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Slovak Stuffed Cabbage
Slovak Stuffed Cabbage
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Delicious cabbage rolls layered with savory meats, rice, sauerkraut, and bacon, baked to perfection.
Ingredients:
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 onion, chopped
  • 1 teaspoon salt
  • black pepper to taste
  • 1 teaspoon chopped fresh parsley
  • 0.5 cup cooked brown rice
  • 1.25 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 the oven to 350°F (175°C) and boil a pot of water.
  • Combine the beef and pork, then add in the onion, cooked rice, parsley, salt, pepper, garlic salt, and half a can of tomato soup. Mix thoroughly until fully incorporated.
  • Prepare the cabbage by coring the head and boiling it until partly cooked. Separate the leaves and trim the stems. Reserve about 24 to 32 whole leaves. Cut the remaining leaves and use them to line the bottom of a large roasting pan.
  • Take a small handful of the meat mixture and place it in the center of a cabbage leaf. Carefully fold the top of the leaf over the mixture, then fold in the sides and roll it up until the mixture is fully enclosed. Arrange the rolls on torn cabbage leaves in a pan, spread sauerkraut on top, layer with bacon, and sprinkle with 1 to 2 tablespoons of sugar. Combine chopped tomatoes and soup with water, pour over the rolls, and add more water if needed to cover the cabbage rolls.
  • Preheat your oven to 350 degrees F (175 degrees C, then bake for 1 1/2 hours or until fully cooked.

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