Stuffed Cabbage

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Courtesy of: Anna Koenig & Helga Hippish, German Family Society


Meat Mixture:

  • 2 lbs ground pork
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 C cooked white rice
  • 2 tbsp sour cream (optional)
  • 1 egg beaten with fork
  • 2 medium chopped onions


Mix ingredients together and place in refrigerator while preparing the cabbage leaves and pan.



  • Cabbage
  • 1 med chopped onion
  • 1 lb sauerkraut (rinse with water)
  • 1 tsp paprika


Preparing cabbage leaves to roll meat mixture:

  1. Core cabbage with sharp pointed knife
  2. Place cored cabbage into boiling water
  3. Cabbage leaves will separate from core
  4. Take out and let cool
  5. De-vein leaves with sharp knife
  6. Very small leaves should be chopped into sauerkraut size for bottom of pan


Preparing medium/large sauce pan

  1. Layer chopped cabbage leaves on bottom of pan
  2. Layer of sauerkraut
  3. Layer of 1 chopped onion
  4. Sprinkle paprika on layer


Rolling cabbage rolls

  1. Place approx.. 3 tbsp meat mixture onto cabbage leaf
  2. Roll leaf and meat into roll and tuck leaves into each side of roll so they don’t roll
  3. Place cabbage rolls into prepared pan
  4. Pour 3 cups water over rolls
  5. Place on stove and cook for approximately 1 ½ hours or 160 degrees (inside)