I have made stuffed cabbage rolls in all sorts of combinations, but every time I have good pickled cabbage and a bit of smoked meat in the fridge, I revert to the classic version. The last pot of stuffed cabbage with sour cabbage and smoked meat turned out perfectly: enough for several days, tasty, and still good the next day. I never skip the layer of chopped cabbage and smoked meat at the bottom of the pot, as that’s where all the flavors gather.
Quick Info
Total time: about 2 hours
Preparation time: 30-40 minutes
Cooking time: 90 minutes
Servings: 8-10
Difficulty: medium
Recipe type: main dish, traditional food
Ingredients
2 heads of pickled cabbage
600 g minced pork
200 g rice
2 onions
salt
pepper
thyme
dill
100 ml tomato paste
300 g smoked meat (smoked meats of your choice)
pork lard
Preparation method
1. Prepare the filling: in a large bowl, combine the minced meat, finely chopped onion, rice, salt, and pepper. Mix everything well until homogeneous.
2. Clean the cabbage. Carefully separate the large leaves without tearing them. Trim the thick part from the back of each leaf to make rolling easier. Chop the remaining cabbage, small leaves, or the unusable core finely.
3. Grease a large pot with pork lard. Place a layer of chopped cabbage, a few pieces of smoked meat, and a bit of thyme and dill at the bottom of the pot.
4. Form the cabbage rolls: place a tablespoon of filling on each cabbage leaf and roll it up. Tuck in the ends to prevent them from unraveling while cooking.
5. Arrange the cabbage rolls in the pot in a single layer. Continue layering with chopped cabbage, smoked meat, thyme, and dill. Add another layer of cabbage rolls, followed by chopped cabbage and spices, until all ingredients are used up.
6. Pour the tomato paste over the top and add enough water to cover everything.
7. Place the pot over moderate heat and let it simmer for about 90 minutes. Occasionally, gently press the cabbage rolls with a wooden spoon and shake the pot by the handles to prevent the ones at the bottom from sticking.
8. If desired, you can partially boil the cabbage rolls on the stove, then transfer the pot to the oven for the remainder of the time. They come out browner and more concentrated in flavor.
Why I make this recipe often
Because I always have pickled cabbage and smoked meat in the cold season. They can be made in advance and last for several good days, and the taste is balanced. It’s the kind of dish you can reheat multiple times without losing texture.
Tips and variations
Tips
1. The cabbage leaves should be well rinsed if they are too salty or too sour.
2. Don’t overcrowd the cabbage rolls at first – they need a bit of space to cook evenly.
3. The chopped cabbage at the bottom protects the rolls from burning.
Substitutions
1. If you don’t have lard, you can grease the pot with a bit of oil, but lard gives a more authentic taste.
2. The smoked meat can be replaced with any smoked meat (pork belly, bacon, smoked ham).
3. In the absence of tomato paste, diluted tomato puree with water works too.
Variations
1. For a lighter version, you can reduce the amount of meat and increase the rice.
2. You can add other herbs to the filling, but for this simple recipe, thyme and dill are sufficient.
Serving ideas
Cabbage rolls are served with sour cream or yogurt. Some prefer them with bread, others with polenta. They are good both hot and the next day.
Frequently asked questions
1. Can I use sweet cabbage?
A: Not for this recipe. It relies on pickled cabbage, which gives the right flavor. Using sweet cabbage results in a different outcome.
2. If I don’t have smoked meat, will they still be good?
A: Yes, they will be good even without it, but the flavor will be simpler. Smoked meat adds aroma.
3. How long do they last in the fridge?
A: 3-4 days without any issues, if kept cool and covered.
4. Can I freeze the cabbage rolls?
A: They can be frozen, but the texture of the leaves may become softer upon thawing.
5. Can I add hot peppers?
A: Yes, if you want a spicier taste, you can add hot peppers when serving.
Nutritional values
Estimation for one serving: approximately 350 kcal, 15-18g protein, 14g fat, 35-40g carbohydrates. It depends on how much smoked meat and lard you use. Values may vary; this is just a basic estimate.
Storage and reheating
They keep well in the fridge in a covered dish. They can be reheated either on low heat or in the oven. They don’t lose flavor upon reheating; in fact, they may taste better the next day. If you have a lot, the cabbage rolls can also be stored in the freezer, but use a sturdy container to avoid breakage during temperature changes.
Quick Info
Total time: about 2 hours
Preparation time: 30-40 minutes
Cooking time: 90 minutes
Servings: 8-10
Difficulty: medium
Recipe type: main dish, traditional food
Ingredients
2 heads of pickled cabbage
600 g minced pork
200 g rice
2 onions
salt
pepper
thyme
dill
100 ml tomato paste
300 g smoked meat (smoked meats of your choice)
pork lard
Preparation method
1. Prepare the filling: in a large bowl, combine the minced meat, finely chopped onion, rice, salt, and pepper. Mix everything well until homogeneous.
2. Clean the cabbage. Carefully separate the large leaves without tearing them. Trim the thick part from the back of each leaf to make rolling easier. Chop the remaining cabbage, small leaves, or the unusable core finely.
3. Grease a large pot with pork lard. Place a layer of chopped cabbage, a few pieces of smoked meat, and a bit of thyme and dill at the bottom of the pot.
4. Form the cabbage rolls: place a tablespoon of filling on each cabbage leaf and roll it up. Tuck in the ends to prevent them from unraveling while cooking.
5. Arrange the cabbage rolls in the pot in a single layer. Continue layering with chopped cabbage, smoked meat, thyme, and dill. Add another layer of cabbage rolls, followed by chopped cabbage and spices, until all ingredients are used up.
6. Pour the tomato paste over the top and add enough water to cover everything.
7. Place the pot over moderate heat and let it simmer for about 90 minutes. Occasionally, gently press the cabbage rolls with a wooden spoon and shake the pot by the handles to prevent the ones at the bottom from sticking.
8. If desired, you can partially boil the cabbage rolls on the stove, then transfer the pot to the oven for the remainder of the time. They come out browner and more concentrated in flavor.
Why I make this recipe often
Because I always have pickled cabbage and smoked meat in the cold season. They can be made in advance and last for several good days, and the taste is balanced. It’s the kind of dish you can reheat multiple times without losing texture.
Tips and variations
Tips
1. The cabbage leaves should be well rinsed if they are too salty or too sour.
2. Don’t overcrowd the cabbage rolls at first – they need a bit of space to cook evenly.
3. The chopped cabbage at the bottom protects the rolls from burning.
Substitutions
1. If you don’t have lard, you can grease the pot with a bit of oil, but lard gives a more authentic taste.
2. The smoked meat can be replaced with any smoked meat (pork belly, bacon, smoked ham).
3. In the absence of tomato paste, diluted tomato puree with water works too.
Variations
1. For a lighter version, you can reduce the amount of meat and increase the rice.
2. You can add other herbs to the filling, but for this simple recipe, thyme and dill are sufficient.
Serving ideas
Cabbage rolls are served with sour cream or yogurt. Some prefer them with bread, others with polenta. They are good both hot and the next day.
Frequently asked questions
1. Can I use sweet cabbage?
A: Not for this recipe. It relies on pickled cabbage, which gives the right flavor. Using sweet cabbage results in a different outcome.
2. If I don’t have smoked meat, will they still be good?
A: Yes, they will be good even without it, but the flavor will be simpler. Smoked meat adds aroma.
3. How long do they last in the fridge?
A: 3-4 days without any issues, if kept cool and covered.
4. Can I freeze the cabbage rolls?
A: They can be frozen, but the texture of the leaves may become softer upon thawing.
5. Can I add hot peppers?
A: Yes, if you want a spicier taste, you can add hot peppers when serving.
Nutritional values
Estimation for one serving: approximately 350 kcal, 15-18g protein, 14g fat, 35-40g carbohydrates. It depends on how much smoked meat and lard you use. Values may vary; this is just a basic estimate.
Storage and reheating
They keep well in the fridge in a covered dish. They can be reheated either on low heat or in the oven. They don’t lose flavor upon reheating; in fact, they may taste better the next day. If you have a lot, the cabbage rolls can also be stored in the freezer, but use a sturdy container to avoid breakage during temperature changes.