Hearty Slovak Cabbage Rolls with Tomato and Sauerkraut

Recipe Collection: Dinner

Hearty Slovak Cabbage Rolls with Tomato and Sauerkraut bring rich flavors to your table with a traditional non-vegetarian dish that offers comfort to any meal. This Slovak cuisine features tender cabbage leaves stuffed with a flavorful mix of ground beef, pork, and rice, all topped with tangy sauerkraut and a luscious tomato sauce. Perfect for family gatherings, these rolls are versatile enough to be served as a main course or a side dish.

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Overview

This traditional Slovak stuffed cabbage recipe has been passed down through generations, offering a comforting and hearty meal. The combination of ground meats, rice, and spices wrapped in tender cabbage leaves, topped with sauerkraut and a rich tomato sauce, makes for a delightful dish perfect for family gatherings.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Slovak

Serving Size: 8

Cooking Time: 120 minutes

Ingredients

• 1 Pound (lb) ground beef
• 1 Pound (lb) ground pork
• 1 Medium onion, minced
• 1 Teaspoon (tsp) salt
• 1 Pinch black pepper, to taste
• 1 Teaspoon (tsp) fresh parsley, minced
• 0.5 Cups cooked brown rice
• 1.25 Teaspoons (tsp) garlic salt
• 2 10.75 Ounces (oz) cans condensed tomato soup
• 27 Ounces (oz) sauerkraut, drained
• 29 Ounces (oz) can diced tomatoes
• 1 Medium head cabbage, divided
• 5 Slices bacon
• 2 Tablespoons (tbsp) white sugar
• 3 Cups water

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
2. In a large bowl, mix the ground beef and pork together. Stir in the minced onion, cooked rice, minced parsley, salt, black pepper to taste, garlic salt, and 1/2 can of tomato soup. Mix well until combined.
3. Core the head of cabbage and place it in the boiling water. Boil until partly cooked, then separate the leaves and trim the stems. Reserve about 24 to 32 whole leaves. Cut the remaining leaves and line the bottom of a large roasting pan with them.
4. Take a small handful of the meat mixture and place it in the center of a cabbage leaf. Fold the top part of the leaf over the mixture, then fold in the sides and roll until the mixture is completely encased. Lay the rolls on top of the torn cabbage leaves in the pan.
5. Evenly distribute the sauerkraut over the cabbage rolls. Lay the bacon slices on top of the sauerkraut. Sprinkle with 1 to 2 tablespoons of white sugar.
6. In a bowl, mix the diced tomatoes and the remaining tomato soup with water. Pour this mixture over the cabbage rolls. Add additional water to reach the top of the cabbage rolls if necessary.
7. Bake in the preheated oven for 1 1/2 hours or until cooked through. Serve hot and enjoy!

Enjoy your homemade Hearty Slovak Cabbage Rolls with Tomato and Sauerkraut!