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Slovak Stuffed Cabbage

Rated as 4.49 out of 5 Stars

"I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!"
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2 h servings 556
Original recipe yields 8 servings (8 to 10 servings)


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  1. Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
  2. Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
  3. Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
  4. Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
  5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 556 calories; 36.5 31.6 25.9 101 2096 Full nutrition

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Read all reviews 211
  1. 253 Ratings

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Most helpful positive review

This recipe is so close to mine that I wanted to review it and give a few tips that I use when making my cabbage rolls. First, not only should you drain the sauerkraut, but you should also rins...

Most helpful critical review

I love stuffed cabbage when I've had it at weddings etc.;that is why I tried this recipe. I have to say it was a lot of work for a so-so result. I wished I had followed suggestions and comment...

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This recipe is so close to mine that I wanted to review it and give a few tips that I use when making my cabbage rolls. First, not only should you drain the sauerkraut, but you should also rins...

FANTASTIC!!! I am a huge fan of stuffed cabbage to begin with, but this recipe improved upon my already good stuffed cabbage recipe. I loved the ground pork with the ground beef. The sauerkra...

I've been making stuffed cabbage for quite a few years but wanted to find something just a little different; and this was! We absolutely loved it! My husband loves sauerkraut, my kids hate it ...

This is very similar to a recipe I copied from the Chicago Tribune many years ago. It was the authentic stuffed cabbage a downtown Polish church made once a year to rave reviews. It adds 1-2tsp....

My grandmother was Slovak and made stuffed cabbage often when I was a child. When she passed away, I thought the recipe lost forever, until I discovered my mother could duplicate it with ease-m...

Wow...this was very good, especially considering the comedy of errors that occurred the first time I made it. I make a few modifications based on advice from other reviews: I half the recipe, ...

This recipe is a ton of work, but gets rave reviews. Allow yourself at least three hours total time. A couple of suggestions: * Salt the cooking water for cooking the cabbage * Rinse the cabbag...

I made them in the crockpot (remember to cut the liquid down) and they were GREAT! I will definitely be making these again! Thanks for the recipe. mel

I gave this recipe a try because of all the positive reviews. It was excellent! Like my grandmother's stuffed cabbage, but even better! I substituted extra ground beef for the pork and used w...