Stuffed Cabbage *

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It's cabbage leaves stuffed with meat -- beef, lamb or pork -- along with spices and rice!

One of my fondest food memories growing up is watching my grandmother make Stuffed Cabbage ... and then, of course, eating it!  She had a "secret ingredient" that made her stuffed cabbage rolls the best I've ever had!  I'll let you know what that "secret ingredient" is a little later in my lens!  Stuffed cabbage rolls is an ethnic comfort food that's always better the next day, or the day after that. 

I hope you enjoy this lens and that you make it a point to either make Stuffed Cabbage yourself or find a restaurant where you can have some authentic Stuffed Cabbage rolls! They are great with homemade mashed potatoes. Be sure to take part in the debate over which recipe is better -- Hungarian or Polish.

P.S. On April 16, 2009, this Stuffed Cabbage lens earned a purple star -- it's that special award for lenses with quality content made by Giant Squids. On April 19, 2009, this lens made it into the #1 spot overall on Squidoo; occupying that spot for 24 days.

Are you a fan of Stuffed Cabbage? 

Love it or not?

I love stuffed cabbage rolls with homemade mashed potatoes -- yumm, yumm!

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Doesn't this Stuffed Cabbage Roll look delicious? 

Served with tomato sauce and sauerkraut and a peppercorn with mashed potatoes on the side!

What is Stuffed Cabbage? 

It's a cabbage roll which is stuffed cabbage leaves with a variety of stuffings

A cabbage roll (also stuffed cabbage) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the peasant cuisines of Europe and Western Asia, and has also found popularity in areas of North America settled by Eastern Europeans.

The filling is traditionally based around meat, often beef, lamb or pork and is seasoned with garlic, onion and spices. Grains such as rice and barley, eggs, mushrooms and vegetables are often included in the filling as well. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe. As only the largest leaves can be used, small pieces of cabbages are often mixed into the stuffing and sauce. As the dish originated as a way to use leftover food, other ingredients may also be used in the stuffing.

Cabbage leaves are stuffed with the filling which are then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. In Finland and Sweden, stuffed cabbage is often served with bittersweet lingonberry jam. In Eastern Europe, tomato-based sauces or plain sour cream are typical. In Lebanon it is a popular plate, where the cabbage is stuffed with rice and minced meat and only rolled to the size of cigar. It is usually served with a side of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint.

In Croatia, cabbage rolls are a staple diet of the population. In a recent survey 97% of women over 25 regularly eat stuffed cabbage. The popularity of the dish has only recently been surpassed by a love for a hearty bean soup. Stuffed Cabbage with ground smoked pork is a firm Croatian favourite at Christmas.

Typical Ukrainian-Canadian cabbage rolls can be made from either pickled or parboiled cabbage leaves depending on the cook's preference; pickled whole cabbage is readily available in most supermarkets on the Prairies. Fillings generally contain rice and meat, but other recipes call for cooked kasha and chopped wild mushrooms or, more recently, meat-free combinations of whole grains and root vegetables. Some modern recipes call for tofu or textured vegetable protein instead of meat. The finished rolls may be simmered in thinned tomato juice, beef stock, vegetable stock, or even miso broth.Ukrainian Daughters Cookbook. Ukrainian Women's Association of Canada, Daughters of Ukraine Branch. Regina: Centax of Canada, 1984. ISBN 0919845134.

Another delicious Stuffed Cabbage Roll -- Yumm Yumm ! 

My grandmother made the best Stuffed Cabbage! 

Her secret ingredient revealed here ...


My grandmother Julia Nagy and me. Her secret ingredient for Stuffed Cabbage revealed!

OK, now for what my grandmother called her "secret ingredient." It's Zaprashka, a sauce or gravy that is a thickening added back to the cooking stuffed cabbage.

How to make the Zaprashka: Blend 4 Tbsp. butter* [or oil] and 4 Tbsp. flour together in a frying pan. Keep on medium heat and keep stirring until lightly browned and the lumps have dissolved. Slowly add the liquid mixture directly from the cooking stuffed cabbage to the Zaprashka and blend until smooth. Then, add this mixture back to the cooking stuffed cabbage!

*My grandmother brought home the very best butter from the West Side Market in Cleveland.

Hungarian Stuffed Cabbage Recipe -- Grandma made for the holidays! 

Ingredients & Preparation time: 3 hours. Serves 8.

Ingredients:
1 large cabbage
2 jars of sauerkraut
1 lb. lean ground beef
1 lb. lean ground pork
1/2 cup cooked long grain rice
1 raw egg
1 large onion, finely chopped
2 garlic cloves, crushed
2 cans chopped tomatoes
1/4 cup bread crumbs
2 cups of water
1 Tbsp. peppercorns
6 bay leaves
1 Tbsp. Hungarian paprika
salt and black pepper

Zaprashka:
4 Tbsp. butter
4 Tbsp. flour

Stuffed Cabbage Rolls Ingredients 

Look closely to learn some of MY secret ingredients!

stuffed cabbage rolls ingredients

Hungarian Stuffed Cabbage Recipe :: Instructions 

Follow these step-by-step instructions ...

Instructions:

1. Remove core from the cabbage, place in a large saucepan, cover with water, then bring to the boil and cook until the outer leaves begin to loosen.

2. Lift out the cabbage, remove the softened leaves and return the head of cabbage to the pan of boiling water to soften more leaves. Repeat until all leaves are removed.

3. Once all the leaves have been softened, remove the center stalks from each leaf and set aside.

4. Meanwhile, place the beef, pork, rice, bread crumbs, salt, paprika, pepper and egg in a large mixing bowl and mix well. Grandma liked extra black pepper! Set aside.

5. Place the onion and garlic in a saucepan and sauté until the onion is soft.

6. Add the onion mixture to the beef mixture and mix well.

7. Spoon half the sauerkraut into the bottom of a large cast iron pot and set aside.

8. Using the largest cabbage leaves, place about a handful of the meat and rice mixture on each cabbage leaf and roll up, tucking in sides. Lightly press the mixture into the leaves. Place the cabbage rolls with the seam side down on top of the sauerkraut in the cast iron pot. Sprinkle the peppercorns and add the bayleaves on top.

9. Add the unused cabbage leaves, chopped, on top of the stuffed cabbage rolls.

10. Mix the tomatoes, water and remaining sauerkraut together and add to top of stuffed cabbage rolls.

11. Cook on medium until mixture begins to bubble, turn down heat to a simmer and allow to cook for 3 hours. I like to let it simmer on the stove a little longer.

12. Near serving time, prepare the zapraska in a skillet, pouring liquid from the stuffed cabbage into the zapraska and then add back to the pot. The stuffed cabbage rolls should simmer for another 15 minutes with the added zapraska.

13. Grandma always served her stuffed cabbage rolls with home made mashed potatoes, adding the liquid from the stuffed cabbage rolls to the potatoes! YUMM!

Tips :: How to Work With a Cabbage Head 

To get good cabbage leaves ... for your Stuffed Cabbage Rolls

Carefully cut out the core of the cabbage head using a paring knife. Put the cabbage head into a large pot of boiling water that is big enough to cover the cabbage. Boil for a couple of minutes; less than 5 usually. You can tell the outer leaves are ready to remove as they will be a brighter green color and tender to a fork.

Remove the cabbage head and carefully peal off the outer leaves and set aside. Place the cabbage head back into the boiling water and repeat the process.

TIP: Carefully trim the center stem on the cabbage leaves so that they will be easier to roll.

Stuffed Cabbage :: Hungarian Toltott Kaposzta - Habeas Brulee

Cooking the Hungarian Way :: Yes, Stuffed Cabbage 

An easy recipe for making Stuffed Cabbage

Cooking the Hungarian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Amazon Price: $20.20 (as of 07/05/2009)Buy Now

Amazon Product Description: An introduction to the cooking of Hungary, including recipes for such dishes as goulash, stuffed peppers, and paprika chicken. Also discusses the geography and history of this central European country.

Hungarian Stuffed Cabbage Toltott Kaposzta Recipe 

Ingredients :: A Vegetarian Recipe for making Stuffed Cabbage

This recipe was presented at the Magyar Kongresszus of the Hungarian Association in Cleveland in November 2005.

Saute in a pan:
3 Tbsp. olive oil
2 small onions, chopped
1 eggplant, peeled and cubed
12 oz. tofu, crumbled
1 Tbsp. season-salt mix or Vegeta

Next add to above:
1 pkg. Morning Star crumbles
1 Tbsp. Hungarian paprika
1/4 teaspoon white pepper
1-2 cups finely ground walnuts
1 Cup shredded cheddar cheese (optional)
1-2 cups bread crumbs -- may substitute with Pepperidge Farm Herb stuffing mix

Then add:
4 eggs beaten
4-5 cups Brown Minute Rice or cooked Brown Rice
Approx. 1 cup water
Pinch of seasoning
Few drops of oil

Hungarian Stuffed Cabbage Toltott Kaposzta Recipe :: Instructions 

Put all the above into a pressure cooker or microwaveable dish: Wrap above filling, large spoonful each, into parboiled cabbage leaves. Then place the stuffed cabbage pockets into microwave dish or pressure cooker. Fill with about 1 inch of water seasoned with seasoning salt or Vegeta and bit of oil.

Steam cook in pressure cooker about 4 minutes or in microwave. (Time depends on quantity -- just a few minutes cooking time is all that is needed.)

Prepare shredded cabbage:
Approx 1/4 cup olive oil
2 small onions thinly sliced
1 small head of cabbage (use outer leaves for rolls and shred remainder)
1 pkg. of sauerkraut, rinsed and drained
1 bay leaf
Seasoning salt or Vegeta
1/2 cup water
Pam or other vegetable spray
Sour cream
Salt to taste

Slice onions thin and saute in oil for a few minutes - until glassy. Add cabbage, sauerkraut, seasoning and salt. Cook shredded cabbage mixed with drained sauerkraut until cabbage is soft. In baking dish spray pam on bottom. Spread approx half of cabbage on bottom. Then place stuffed cabbages next to each other throughout the pan. Cover with remainder of cabbage. Spread top with sour cream. Bake 350-375 for about 1/2 hour until it bakes through real well and sour cream is well set. --magyarmarketing.com.

Stuffed Cabbage Rolls video 

Stuffed Cabbage Rolls

Check the website, foodwishes.com, for the story, recipe ingredients and more details. Enjoy!

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How to Make Stuffed Cabbage :: Helen's Hungarian Heritage 

Plus some other Hungarian recipes

Helen's Hungarian Heritage Recipes

Amazon Price: $42.99 (as of 07/05/2009)Buy Now

Amazon Product Description: Helen's Hungarian Heritage Recipes by Canada's newest cookbook author, Clara Czegeny - is a culinary treasure of truly Hungarian Classic Recipes passed down through generations of the Szabo-Czegeny families. Take a culinary journey through Hungarian Cuisine that is boldly brushed with paprika. Whet your appetite for this subtle and complex cuisine - a melding of Germanic, Slavic, Tartar, and Turkish influences.

Recipes are complete with meticulous instructions, humorous anecdotes, lavish illustrations, memories, traditions, lore and lots of love. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Chicken Paprikas and Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte.

Hungarian Pork Stuffed Cabbage Rolls Recipe 

Ingredients & Preparation time: 90 minutes. Serves 4-6

Ingredients:
2 lbs sauerkraut
1 large head green cabbage
2 tbsp olive oil
1 cup finely chopped onions
1/4 tsp of finely chopped garlic
1 lb ground lean pork
1/4 cup rice, cooked in boiling salted water (yielding 3/4 cup cooked)
2 lightly beaten eggs
2 tbsp sweet Hungarian paprika
1/8 tsp marjoram
1 tsp salt
freshly ground pepper
1 cup water mixed with 1 cup tomato puree
1 cup sour cream

Stuffed Cabbage Rolls Cooking in a Cast-Iron Pot 

This is a picture from the last time I made stuffed cabbage rolls

stuffed cabbage rolls cooking in a cast-iron pot

Hungarian Pork Stuffed Cabbage Rolls Recipe :: Instructions 

Step-by-step easy instructions for Stuffed Cabbage

Instructions:

Rinse the sauerkraut in cold water. If needed, soak in cold water 10-20 minutes to reduce sourness. Squeeze dry and set aside. In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further.

In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon.

Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used.

Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat. --elise.com

Authentic Hungarian Stuffed Cabbage Recipe -- pp 106-107

Authentic Hungarian Stuffed Cabbage Rolls Recipe -- An heirloom recipe! 

Ingredients for Sorma or Toltott Kaposzta

Ingredients:
3/4 lb. ground pork
3/4 lb. ground beef
1/2 lb. Hungarian sausage
2 raw eggs
2 tsp. salt
1 Tbsp. paprika
½ tsp. pepper corns
¾ lb. rice
2 large bay leaves
2 white onions chopped
3 Tbsp. shortening
1 large head of cabbage
1 bottle or pack of sauerkraut

Featured on The Hungry Squidz food blog.

Authentic Hungarian Stuffed Cabbage Rolls Recipe :: Instructions 

June Meyer's Authentic Hungarian Heirloom Recipes :: Serves 6

Instructions:

Brown the chopped onion in shortening and place in a mixing bowl with ground meats, raw eggs, uncooked rice, paprika, salt. Mix well with your hands.

Take out the core of the cabbage. Leave the head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves. Shake off excess water.

Place 2 Tbsp. of meat and rice mixture on a leaf, starting at the thick end. Roll it up and tuck in the ends with your fingers. Make as many as you can.

Arrange the rolls in a cooking pot. Put a few chunks of sausage here and there between the rolls. Cover the rolls two-thirds full of water. Arrange rinsed sauerkraut on top. Sprinkle pepper corns and bay leaves on top. Cover and cook slowly for about 1-1/2 hours or until rice is tender.

June Meyer's Authentic Hungarian Heirloom Recipes 

I bought this book from Amazon and love it!

June Meyer's Authentic Hungarian Heirloom Recipes

Amazon Price: (as of 07/05/2009)Buy Now

Amazon Product Description: 95 wonderful kitchen-tested family recipes. It is nicely organized with one recipe per page and each recipe is preceded by a short colorful remembrance or historical fact. The cookbook has 195 pages, measures 9X7 and is spiral bound so it will lay flat in the kitchen. A chapter on Hungarian Christmas Cookies, The Danube Swabian Coat of Arms, A History of German Settlement in Southern Hungary and a History of The Danube Swabians in the Twentieth Century by Historian Susan Clarkson. It also contains the Origin of June Meyers Family Recipes and an account of life in Altkeer, Batchka region, Hungary around the turn of the century.

The Recipe Categories include Relish & Pickles, Salads & Slaws, Soups and Dumplings, Main Course, Side Dishes, Sauces, Pastries, Hungarian Christmas Cookies, Fillings For Kipfels And Cookies, and Other Hungarian Goodies.

June Meyer, a Chicago native and graduate of the School of the Art Institute of Chicago, taught Art at Deerfields Wilmot Elementary School for 25 years until her retirement in 1994. June grew up with these recipes since both of her parents were born in Hungary and they brought their ethnic dishes with them when they emigrated to America.

Her family recipes had never been written down, cooking was done with a handful of this, a pinch of that. They were passed from generation to generation by daughters cooking at the elbows of grandmother and mother. As an avid reader of the rec.food.cooking newsgroup on the Internet, June found that there was a need to preserve these wonderful old recipes for future generations due to the fact that most families never wrote down the beloved family recipes and were lost when grandma died.

June has assembled a sizable collection of her family's Hungarian recipes. In 1996 June and her son Aaron decided to publish her cookbook entitled June Meyer's Authentic Hungarian Heirloom Recipes. The collection grew until it finally included ninety five authentic Hungarian recipes and stories.

Stuffed Cabbage :: Hungarian Toltott Kaposzta

Stuffed Cabbage Rolls :: Hungarian Style video 

Authentic and Hungarian recipe ...

Stuffed Cabbage- ملفوف محشي بالرز و اللحمه المفرومه

For more on the recipe, check out http://mimicooks.com/2007/12/stuffed-cabbage-malfouf.html Ingredients: -1 Medium Cabbage -1 ½ cups ground beef or ground lamb -1 medium diced onion - 1 cup short grain rice - Garlic, you need few whole garlic cloves peeled and some minced. Optional, you may use whole head of garlic with the peel in between the layers - 2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper. You may all the above spices or omit whichever you do not like to use. -Cooking oil -1 cup Lemon juice -1 cup water or as needed Directions: -Wash and drain rice -Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside. -Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot. -Boil the leaves a few at a time in boiling salted water until they are soft enough to roll. -Prepare stuffing of meat, rice, salt, pepper and the above spices -Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls. -Press together firmly. Place layer of the saved stems -Place the whole garlic heads in between the rolled Malfouf. -Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on to. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter -You may serve this dish hot or at room temperature, depends on your personal taste.

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Hungarian Cookbook :: Old World Recipes including Stuffed Cabbage 

How to make Stuffed Cabbage

Hungarian Cookbook: Old World Recipes for New World Cooks (Hippocrene Cookbook Library)

Amazon Price: (as of 07/05/2009)Buy Now

Amazon Product Description: These Old World recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's faster-paced lifestyles. In many cases, the author presents a New World version of the recipe, in which low-fat and more readily available ingredients are substituted without compromising flavor.

This collection includes timeless dishes, and spans the range of home cooking with recipes for Kohlrabi Soup, Stuffed Cabbage, Chicken Paprika, and a host of tempting dishes like Walnut Torte and Dilled Cottage Cheese Cake.

Stuffed Cabbage as it's known worldwide! 

Martha Stewart loves making Golabki aka little pigeons -- Polish Stuffed Cabbage Rolls

* Golubtsy - Russia
* Golabki (little pigeons) - Poland
* Halubcy - Belarus
* Holishkes - Ashkenazi Jewish
* Holubki - Czech Republic and Slovakia
* Holubtsi - Ukraine
* Kaldolmar - Sweden
* Kaalikaaryle - Finland
* Kohlroulade - Austria
* Krautwickel - Germany
* Lahana Dolmasi - Turkey
* Malfoof - Jordan (Middle East)
* Rouru Kyabetsu - Japan
* Sarma - The Balkans
* Sarmale - Romania
* Toltott Kaposzta - Hungary
* Vegetarian - Worldwide

Which recipe for Stuffed Cabbage is your favorite? 

Stuffed Cabbage, as a comfort food, is popular worldwide!

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More Hungarian Cookbooks :: Stuffed Cabbage Recipes and More! 

Learn how to be make it authentically

Why do you think stuffed cabbage rolls are so popular? 

If you haven't noticed, stuffed cabbage rolls have become a popular food today.

Has Martha Stewart 'popularized' stuffed cabbage rolls?

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Oh yes, I'd say it's definitely because of Martha Stewart!

glassjubo says:

I've never heard of them before!
I was glad to see a vegetarian option, so I may try it.
Where I live we make cabbage bread, delicious!!!

gradpenn says:

No doubt, with her Polish background, Martha has many versions of stuffed cabbage rolls.

No, I think stuffed cabbage has gained in popularity because of some other reason ...

jo-c says:

oh, i would never think of doing these, but a veggie option so maybe i will!!

CCGAL says:

I think we are all looking for comfort, and stuffed cabbage rolls remind us all of times when we felt safe and warm in gramma's kitchen, even if it was only in our minds.

 
1 of 28 pages
 

Martha Stewart loves Stuffed Cabbage Rolls

Martha Stewart Stuffed Cabbage Rolls Recipe 

Ingredients includes a Granny Smith apple and sour cream ...

Ingredients:
2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

Martha Stewart Stuffed Cabbage Rolls Recipe :: Instructions 

Be sure to check out the Martha Stewart's video for step-by-step instructions ...

Instructions:

Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.

In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.

Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.

Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.

In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.

Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

Watch Martha Stewart's video.

Martha Stewart Pork Stuffed Cabbage Rolls Recipe 

Ingredients include pork, chicken broth and scallions ...

Ingredients:
1 small head green cabbage (2 pounds), cored
12 ounces lean ground pork
1 slice white sandwich bread, crumbled
1 medium carrot, shredded
3 scallions, trimmed and thinly sliced
2 tablespoons tomato paste
2 tablespoons apricot preserves
1/2 cup reduced-sodium canned chicken broth
1/2 teaspoon dried sage
Coarse salt and ground pepper

Martha Stewart Pork Stuffed Cabbage Rolls Recipe :: Instructions 

Prep time is 20 minutes; 40 minutes total to make ...

Instructions:

In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.

In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.

In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

Martha Stewart loves Stuffed Cabbage Rolls! 

And, she is reading my lenses ...

Check out this yummy picture of stuffed cabbage from Martha Stewart's show.

Make Stuffed Cabbage like Martha Stewart with Great Polish Cookbooks 

Learn to make other great Polish traditional foods

More Stuffed Cabbage Recipes 

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Some Great Stuffed Cabbage Rolls 

From around the world!

I'm working my way 'around the world' with trying different countries' versions of Stuffed Cabbage. I've now tried Stuffed Cabbage as made in the Hungary, Romania, Poland, Czech Republic, Slovakia and even an Americanized-version.

Galil Stuffed Cabbage, 14-Ounces (Pack of 12)

Ready to eat. No preservatives, no artificial colors or flavors. All natural. Galil Stuffed Cabbages processed with great care and stuffed with traditional recipes that will delight both home and professional chefs. Product of Turkey.

Amazon Price: $32.31 (as of 07/05/2009) Buy Now

La Briute Self Heating Meal, Vegetarian Stuffed Cabbage, 16-Ounce Meal (Pack of 6)

Stuffed Shells: Pasta (Durum Semolina, Niacin, Ferrous, Sulfates, Thiamine, Mononitrate, Riboflavin). Filling: Soy Protein Concentrate, Water, Sugar, Tomato Paste, Vinegar, Modified Food Starch, Saut?ed Onion, Mashed Potato (Water, Potato Flakes, Mono & Diglycerides, Sodium Acid Pyrophosphate, Citric Acid), Corn, Carrots, Black Pepper, Oregano, Basil, Flavoring (Hydrolyzed Soy Protein with Partially Hydrogenated Vegetable Oil (Soybean and/or Cottonseed). Sun Dried Tomato Sauce: Water, Tomato Paste, Whole Peeled Tomatoes, (Tomatoes, Tomato Juice, Salt, Citric Acid), Modified Food Starch, Onions, Sugar, Garlic, Soy Oil, Salt, Black Pepper, Sun Dried Tomatoes, Parve Chicken Base (Dextrose, Corn Starch, Hydrogenated Vegetable Oil (Soy, Corn, Canola), Hydrolyzed Soy Protein, Spices Onion Powder, Garlic Powder, Turmeric), Soy Oil. Vegetables: Peas, Corn, Carrots, Green Beans.

Amazon Price: (as of 07/05/2009) Buy Now

Stuffed Cabbage Leaves (Sultan) 375g

Ingredients : Cabbage leaves, rice, dry onion, water, refined sunflower oil, mint, salt, spices, citric acid. Nutrition Facts for 134gr: Energy 220kcal, Fat 15gr, Cholesterol 0mg, Sodium 500mg, Carbohydrate 19gr, Sugar 0gr, Protein 3gr . Product of Turkey.

Amazon Price: (as of 07/05/2009) Buy Now

Stuffed Cabbage Leaves with Rice (Arora-Gradina) 280g

Product of Bulgaria.

Amazon Price: (as of 07/05/2009) Buy Now

Stuffed Cabbage Rolls -- On a Pretty Plate

Grandma used a Huge Cast Iron Pot for making her Stuffed Cabbage Rolls 

Get one for yourself !

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box.

Lodge Logic Pre-Seasoned 5-Quart Dutch Oven with Loop Handles

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Lodge Logic Pre-Seasoned 9-Quart Dutch Oven with Iron Cover

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Stuffed Cabbage Rolls are in the news! 

This is a very popular ethnic comfort food worldwide ...

I'm Eating What?! Stuffed Cabbage in a Can
When I saw the Sera branded Stuffed Cabbage Leaves sitting on my desk, it really took me back. The packaging on the cabbage leaves is bright, colorful, ...
At The Table | Ben's Kosher Deli
Ben's provides an injection of old Jewish New York ? piled-high pastrami, stuffed cabbage, unlimited pickles. COREY KILGANNON IN THE SEATS Three generations ...
A spoonful of summer
Ann Sizemore ate with friends at Tiffany Cellar Cafe, 11601 Main St., Middletown, where she enjoyed the stuffed cabbage soup. Shelley Kilibarda discovered ...
European Yummies now open
During her first visit to European Yummies, on Monday, she ordered pierogies, stuffed cabbage and cinnamon bread. "I think this area really needs a new ...

Stuffed Cabbage Rolls pictures 

Töltött Káposzta (Stuffed Cabbage) by Habeas Brulee

I finally made my grandmother's stuffed cabbage all by myself. The recipe is ava...

Polish Stuffed Cabbage by mojeecat

Dinner. Last night. Ingredients-1 lb. ground beef, 1/4 pound breakfast sausage...

Stuffed cabbage by girlychimp

A closeup view of the 'stuffing' in a stuffed cabbage.

Stuffed cabbage Russian Jewish style by vidalia_11

Only looks good if you are familiar with it

Stuffed Cabbage Leaves by Girl Interrupted Eating

This recipe and more on my blog Girl Interrupted Eating -

Stuffed cabbage by pattyk52

Making stuffed cabbage today for Mel's birthday dinner tomorrow.

Which recipe for Stuffed Cabbage rolls is the best? 

It's a head-to-head debate pitting Hungarian vs. Polish!

I've done years of research on stuffed cabbage and have noticed that two countries dominate! So, which one -- Hungarian or Polish is the best?

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Hungarian Stuffed Cabbage is the best!

Kazooli says:

Hungarian stuffed cabbage has that bit extra after reading this amazingly done lens. However there is also the greek stuffed cabbage leaves or vine leaves with or without the egg and lemon souce.

In a traditional greek table you would see this along with greek salad, grilled feta and sundried tomatoes, aubergine salad, crusty bread, bowl of potato chips and a bowl of courgette chips.

JonitasKalimpo says:

Dear Julie, it's dinner time, and this lens opened my appetite :) Since i'm Portuguese, i love the Portuguese pork stuffed cabbage rolls. If you want, i can give you the Portuguese recipe. It's always a bit different. Since i need to vote, i prefer the hungarian Stuffed Cabbage

TopStyleTravel says:

Both recipes sound great but I have never had Polish Stuffed Cabbage. Agree with lilkon that a lot depends on the cook. I am curious as to the flavor of the Polish cabbage rolls with Granny Smith apples and sour cream on top. Visiting from your Squidcast.

lilkon says:

Problem is, cooks differ in their seasoning of the filling which makes the difference in the finished product. Another taste change occurs when a tomatoe sauce is used to cook the rolls. This can make for a more sweet taste which is not to my liking. Whatever you call your receipe, my taster knows what it should be....Slovak-Hungarian is my choice every time.

carpe-diem says:

Only at great risk from the Polish Mafia members married into my family, I'll go for the Hungarain cabbage.

Polish Stuffed Cabbage is the best!

 
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Love Stuffed Cabbage Rolls or not?

Do you love stuffed cabbage? Got a great recipe? Please share comments, raves, remarks ... and recipes!

5starbaby-com wrote...

I love Sarmathia, I grew up on them. Nice lens, good recipes.

ReplyPosted July 05, 2009

tintin79 wrote...

I never thought of stuffed Cabbage like this, the food looks lovely. I will have to try one of your recipes..

ReplyPosted July 04, 2009

 
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Stuffed Cabbage Roll -- Polish style 

I had this very stuffed cabbage roll in St. Augustine, FL !

**Have some authentic Stuffed Cabbage at this restaurant! 

Gaufre's & Goods, Inc.

On our Staycation FL in St. Augustine and World Golf Village, we dropped by this restaurant twice to sample their authentic Polish Pierogi and Stuffed Cabbage! They boast "a delightful combination of European pastries, ice cream, crispy waffles & more..."

What's cool about this restaurant is its location on the oldest street in the United States -- Aviles Street.

Gaufre's & Goods offers a variety of Polish & Greek foods and Polish Stuffed Cabbage

I dedicate this lens to my loving grandmother, Julie Nagy! 

She was my namesake and my superhero ...

Oh, BTW :: Stuffed Cabbage has arrived as a Lean Cuisine dish!

Lean Cuisine Stuffed Cabbage tastes yummy for store bought! 

It's low in calories ...

This stuffed cabbage is filled with a mixture of ground beef, rice and seasonings and served with tomatoe sauce and mashed potatoes. Of course it's not spot-on to grandma's, but it's not bad for store bought!

Nutrition Information:
Fat - 4g
Calories - 220
Weight Watchers® Points® - 4

Stuffed Cabbage -- MealMart Passover Edition

Latest Taste Test -- MealMart Passover Edition of Stuffed Cabbage 

Many of you who follow my lenses and follow me on twitter know that I was preparing for an Easter visit by mom and her boyfriend. Well, we were all excited because mom was bringing stuffed cabbage. Unbeknownst to us though, mom BOUGHT that stuffed cabbage rather than making it.

She had found MealMart's Passover Edition at the local supermarket. It was something new and at about $11.00 for 6 stuffed cabbage rolls, she thought it would be great to surprise me, the stuffed cabbage queen. I was disappointed first that mom didn't make HER stuffed cabbage, but I was up to trying a new kind.

I won't keep you in suspense! We did NOT like this stuffed cabbage. Let me repeat myself ... We did NOT like this stuffed cabbage. The meat stuffing was dark and unrecognizable plus bland tasting. The leftover 2 rolls along with what could be scraped from our plates went outside for the cats and raccoons.

I don't recommend buying this -- but rather recommend that you try one of the recipes in this lens!

Stuffed Cabbage -- MealMart Passover Edition -- Nutrition and Preparation

An Authentic Ingredient for Stuffed Cabbage -- Hungarian Paprika! 

eBay Product Description: Imported direct from Hungary! The Paprika comes from the countryside of Kalocsa and is one of the richest in content for its lovely color, taste and aroma.

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Ah -- it's the Stuffed Cabbage Wordlet 

Rather an interesting way of looking at stuffed cabbage!

The buzz on Stuffed Cabbage 



FYI, stuffed cabbage now has its own #hashtag -- it's #stuffedcabbage as registered on www.twubs.com/stuffedcabbage. Yeah! Let's hear it for stuffed cabbage.

Jamie Oliver - Forums / Ms Pab - stuffed cabbage rolls - recipe wanted
Ms Pab - stuffed cabbage rolls - reci? Hi Ms Pab, Care to share your recipe for the stuffed cabbage rolls? they sound yummy... wink. Frenchie. Home ? Recipe Swap ? Ms Pab - stuffed cabbage rolls - reci? - Pages: 1 ...
Tiffany Cellar Cafe's stuffed cabbage soup
Tiffany Cellar Cafe's stuffed cabbage soup. 2 pounds ground chuck 1 large onion, peeled and chopped 3 pounds cabbage, chopped 1/2 cup sugar 1/4 cup lemon juice 1 quart beef broth 2 15-ounce cans tomato sauce ...
Vegetarian Stuffed Cabbage
My husband is a great cook and a couple years ago he modified his stuffed cabbage recipe to make it vegetarian. We started by steaming the cabbage in boiling water and then cooling it down in a bowl of cold water. ...
KISS...Keep It Simple Stupid: Galuptsi: Ukranian Stuffed Cabbage Rolls
Every Eastern European country has their own way of making stuffed cabbage. My mother used to make it the Moldovian/Romanian way, with lots of greenery like parsley, dill, scallions and cubes of beef and she incorporate a bit of the ...

Stuffed Cabbage * on Twitter 

Everybody is talking about stuffed cabbage!

Some more of my favorite Hungarian foods! 

Hungarian Flavored Lenses 

Best Cooking Lens Winner 

2008 Giant Squid Awards Competition

This lens has been honored with the award as Best Cooking Lens in the 2008 Giant Squid Awards Competition as sponsored by the Giant Squid Organizers.

Thank you to Bonnie, Patti, and Robin for sponsoring this contest. Special thanks to all of my supporters -- I sure do appreciate it!

Check this lens ranking out at Squidoo du Jour 

The tracking of the top lens on Squidoo daily

On April 19, 2009, that lens made it into the #1 spot overall on Squidoo and spent 24 days in the #1 spot.

Hey Stuffed Cabbage Lovers!

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Photo Credits 

Polish Stuffed Cabbage -- Jaguar Julie had this at Gauffre's Goods in St. Augustine.

Stuffed Cabbage -- Toltott Kaposzta -- Habeas Brulee made her grandmother's recipe.

Stuffed Cabbage -- Toltott Kaposzta -- Elly Zee's grandfather whipped up his recipe for stuffed cabbage in a tomato sauce with kielbasa and mashed potatoes.

Stuffed Cabbage on a Pretty Plate -- Oceandivaz.

www.marthastewart.com -- Martha loves making her Polish recipe for Stuffed Cabbage Rolls and has the best recipe for quick and easy pork stuffed cabbage rolls.

About the Author -- JaguarJulie 

A lover of Stuffed Cabbage and other Hungarian Foods

Lensmaster JaguarJulie, aka JaguarJulie , has been a member since March 21 2006, has rated 4,266 lenses, favorited 397, and has created 449 lenses from scratch. This member's top-ranked page is "Stuffed Cabbage *". See all my lenses

Connect with JaguarJulie -- The Stuffed Cabbage Queen 

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