Every time I make stuffed cabbage using my mother's recipe, I start by preparing the meat and vegetables, as it takes a little longer to chop and combine everything. I usually choose a weekend day when I have time to cook without rushing. I also use good smoked meat for flavor, and I never skip any step, whether boiling or baking.
Quick Info
Total time: approximately 4 hours (boiling + baking)
Preparation time: 45-60 minutes
Cooking time: 3 hours on low heat + 30 minutes in the oven
Servings: 18-20, depending on how large I make the stuffed cabbages
Difficulty: medium
Recipe type: traditional, suitable for holidays or large meals
Ingredients
3.5 kg pork neck
600 g smoked meat (country-style bacon or other smoked meat to taste)
2 cups rice
salt
pepper
1 large jar of tomato paste
5 pickled cabbages (or cabbage leaves for stuffing)
5 large onions
dill (optional)
thyme (optional)
sweet paprika (optional)
For the base and top layer:
chopped cabbage
pieces of smoked meat (including kaiser, if desired)
a little tomato paste for finishing
Preparation method
1. Chopping the ingredients
The pork, smoked meat, and onion are passed through a meat grinder. For those who want everything finer, they can be chopped twice. The mixture comes out juicy, especially from the neck.
2. Mixing the composition
I put the meat, chopped smoked meat, onion, washed rice, salt, pepper, and, if I want, a little dill, thyme, or sweet paprika in a large bowl. I add 3/4 of the jar of tomato paste. I mix well by hand until it becomes homogeneous. The mixture should bind but not be dry.
3. Preparing the cabbage
The cabbage leaves are washed and the most flexible ones are selected. If the cabbage is too sour or salty, I briefly soak them in cold water. I cut the thicker veins so they don't break when rolling.
4. Filling and rolling the stuffed cabbages
I put a tablespoon of filling in each cabbage leaf and roll it tightly. I don't make the stuffed cabbages too large so they don't fall apart while boiling. I tuck the ends inward.
5. Preparing the pot
At the bottom of the pot, I put a layer of chopped cabbage and a few pieces of smoked meat (or kaiser). I place a layer of stuffed cabbages, then add more smoked meat and dill to taste. I continue like this, alternating layers, and finish with chopped cabbage on top. I add the remaining tomato paste over the last layer.
6. Boiling
I pour enough water to cover the stuffed cabbages well (without drowning them). I put a lid on and boil them on low heat for at least 3 hours. I don't open the lid often. If the liquid decreases, I add warm water.
7. Final baking
When the stuffed cabbages are boiled, I take them out of the pot and bake them in the oven for another 30 minutes, uncovered, to develop a light crust and concentrate the flavor. I like to turn them gently for an even browning layer.
Why I make this recipe often
This recipe is hassle-free, even though it takes time. The stuffed cabbages come out tender and flavorful, and the smoked meat and pickled cabbage give them an intense taste. They keep well, so I make them in advance for holidays or when I have guests.
Tips and variations
Tips
Don't skip the onion – it adds juiciness and binds the mixture.
Don't put too much rice, so they don't become dry.
Use good smoked meat without too much fat.
If the cabbage is too salty, soak the leaves in cold water for 15-20 minutes.
Substitutions
Pork neck can be replaced with shoulder if you want a leaner option.
Smoked meat can be swapped with bacon or another smoked meat.
Pickled cabbage can be replaced with blanched cabbage leaves if you can't find pickled, but the taste will be different.
Variations
You can add thyme or paprika to the mixture, to taste.
Dill goes well for those who can tolerate it, but it's not mandatory.
For a more intense flavor, add a little tomato juice over the last layer.
Serving ideas
The stuffed cabbages are served hot, with sour cream or hot peppers. They also go well with fresh bread or polenta.
Frequently asked questions
How long should the stuffed cabbages boil?
At least 3 hours on low heat, then I bake them for 30 minutes in the oven.
Can I make stuffed cabbages only in the oven?
I do not recommend just baking, as the stuffed cabbages need to boil in liquid to penetrate well.
What if the cabbage is too sour or too tough?
Wash or soak the pickled cabbage leaves in cold water. If they are tough, you can blanch them briefly.
Can I use another type of meat?
Yes, you can use beef or turkey, but the taste will be different.
How much tomato paste do I need?
I use about three-quarters of a large jar in the filling and the rest on top. You can adjust according to your preference.
Nutritional values
Estimate for one serving (stuffed cabbage + cabbage + a little smoked meat): approximately 350-400 kcal, of which protein 20-22 g, fat 25-28 g, carbohydrates 15-18 g (due to rice and tomato paste). Values are indicative and can vary depending on the type of meat and the amount of smoked meat.
Storage and reheating
Stuffed cabbages can be stored in the refrigerator for up to 5 days in a covered dish. They can be reheated directly in the pot on low heat, with a little water added if needed, or in the oven. They are suitable for preparation in advance. I do not recommend freezing them if they are already boiled, as the texture of the cabbage will not be the same.
Quick Info
Total time: approximately 4 hours (boiling + baking)
Preparation time: 45-60 minutes
Cooking time: 3 hours on low heat + 30 minutes in the oven
Servings: 18-20, depending on how large I make the stuffed cabbages
Difficulty: medium
Recipe type: traditional, suitable for holidays or large meals
Ingredients
3.5 kg pork neck
600 g smoked meat (country-style bacon or other smoked meat to taste)
2 cups rice
salt
pepper
1 large jar of tomato paste
5 pickled cabbages (or cabbage leaves for stuffing)
5 large onions
dill (optional)
thyme (optional)
sweet paprika (optional)
For the base and top layer:
chopped cabbage
pieces of smoked meat (including kaiser, if desired)
a little tomato paste for finishing
Preparation method
1. Chopping the ingredients
The pork, smoked meat, and onion are passed through a meat grinder. For those who want everything finer, they can be chopped twice. The mixture comes out juicy, especially from the neck.
2. Mixing the composition
I put the meat, chopped smoked meat, onion, washed rice, salt, pepper, and, if I want, a little dill, thyme, or sweet paprika in a large bowl. I add 3/4 of the jar of tomato paste. I mix well by hand until it becomes homogeneous. The mixture should bind but not be dry.
3. Preparing the cabbage
The cabbage leaves are washed and the most flexible ones are selected. If the cabbage is too sour or salty, I briefly soak them in cold water. I cut the thicker veins so they don't break when rolling.
4. Filling and rolling the stuffed cabbages
I put a tablespoon of filling in each cabbage leaf and roll it tightly. I don't make the stuffed cabbages too large so they don't fall apart while boiling. I tuck the ends inward.
5. Preparing the pot
At the bottom of the pot, I put a layer of chopped cabbage and a few pieces of smoked meat (or kaiser). I place a layer of stuffed cabbages, then add more smoked meat and dill to taste. I continue like this, alternating layers, and finish with chopped cabbage on top. I add the remaining tomato paste over the last layer.
6. Boiling
I pour enough water to cover the stuffed cabbages well (without drowning them). I put a lid on and boil them on low heat for at least 3 hours. I don't open the lid often. If the liquid decreases, I add warm water.
7. Final baking
When the stuffed cabbages are boiled, I take them out of the pot and bake them in the oven for another 30 minutes, uncovered, to develop a light crust and concentrate the flavor. I like to turn them gently for an even browning layer.
Why I make this recipe often
This recipe is hassle-free, even though it takes time. The stuffed cabbages come out tender and flavorful, and the smoked meat and pickled cabbage give them an intense taste. They keep well, so I make them in advance for holidays or when I have guests.
Tips and variations
Tips
Don't skip the onion – it adds juiciness and binds the mixture.
Don't put too much rice, so they don't become dry.
Use good smoked meat without too much fat.
If the cabbage is too salty, soak the leaves in cold water for 15-20 minutes.
Substitutions
Pork neck can be replaced with shoulder if you want a leaner option.
Smoked meat can be swapped with bacon or another smoked meat.
Pickled cabbage can be replaced with blanched cabbage leaves if you can't find pickled, but the taste will be different.
Variations
You can add thyme or paprika to the mixture, to taste.
Dill goes well for those who can tolerate it, but it's not mandatory.
For a more intense flavor, add a little tomato juice over the last layer.
Serving ideas
The stuffed cabbages are served hot, with sour cream or hot peppers. They also go well with fresh bread or polenta.
Frequently asked questions
How long should the stuffed cabbages boil?
At least 3 hours on low heat, then I bake them for 30 minutes in the oven.
Can I make stuffed cabbages only in the oven?
I do not recommend just baking, as the stuffed cabbages need to boil in liquid to penetrate well.
What if the cabbage is too sour or too tough?
Wash or soak the pickled cabbage leaves in cold water. If they are tough, you can blanch them briefly.
Can I use another type of meat?
Yes, you can use beef or turkey, but the taste will be different.
How much tomato paste do I need?
I use about three-quarters of a large jar in the filling and the rest on top. You can adjust according to your preference.
Nutritional values
Estimate for one serving (stuffed cabbage + cabbage + a little smoked meat): approximately 350-400 kcal, of which protein 20-22 g, fat 25-28 g, carbohydrates 15-18 g (due to rice and tomato paste). Values are indicative and can vary depending on the type of meat and the amount of smoked meat.
Storage and reheating
Stuffed cabbages can be stored in the refrigerator for up to 5 days in a covered dish. They can be reheated directly in the pot on low heat, with a little water added if needed, or in the oven. They are suitable for preparation in advance. I do not recommend freezing them if they are already boiled, as the texture of the cabbage will not be the same.