Ingredients at Firehouse Pantry
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Cabbage Rolls (Golabki)
Mixture of beef, pork, rice, and seasonings
wrapped in cabbage and baked with sauerkraut
and tomato soup, topped with bacon.

Submitted By: Mary Kolling (Robbie's mom)
Serves: 10 - 14
Prep. Time: 2:45

32 oz. jar sauerkraut - drained
2 lbs. lean ground beef
1 lb. ground pork
1 med. onions - chopped
1 Tbls. vegetable oil
16 oz. can tomato sauce
1 1/4 cups un-cooked white rice
1/2 cup milk
2 Tbls. Worcestershire sauce
2 tsp. garlic salt
2 heads cabbage - boiled whole until tender, cooled
(2) 10.75 oz. cans condensed tomato soup - prepared as directed
1/2 lb. raw bacon

Ingredients at Firehouse Pantry

-Spread sauerkraut in the bottom of a 13" X 9" X 2" pan; set aside.
-In a large saucepan over medium-high heat, brown beef, pork, and onion in oil.
-Stir tomato sauce, rice, milk, Worcestershire sauce, and garlic powder into pan.
-Wrap 1/2 cup meat mixture in each leaf of cabbage and secure with toothpicks.
-Lay rolls on sauerkraut, pour tomato soup evenly over rolls, and lay strips of bacon over rolls.
-Bake, covered, in a 350 degree oven for 2 hours.

Update from the Author: Robbie, There are a few changes that make this even more spectacular than it already is. With the sauerkraut, if you drain it and put in a large bowl, add 3 cans of tomato soup with equal parts of water, and the bacon either ground in meat grinder or minced, and about 2 cups of the cooked meat mixture. Stir well. Pour a generous layer on the bottom of the pan. Then a layer of rolls then sauerkraut mixture. Repeat until all is used. Be sure to complete the top with a layer of the sauerkraut mixture… Mom

Other Cabbage Roll recipes on this site: Cabbage Rolls II.

8 Visitor Comments About This Recipe
  • My husband, who is Slovenian, always used kielbasa in this rather than bacon. That is the way his grandmother always made it.

  • Just a note to say that these cabbage rolls were excellent. I cut the ingredients in half as I was not making them for a large group. The only thing I would do different next time is add an extra can of soup and keep the sauerkraut juice in to give more of a gravy to put over rice. It was enjoyed thoroughly by all. Thanks again for putting your recipe on the Internet.

  • This recipe pleased a group of college students (6). Added the kielbasa - great tip! Split it in half first, and ladled sauce over it. I will definitely use this recipe again!

  • My Slovak aunties taught me this dish with tomato juice, baked in a roaster with lots of sauerkraut, garlic, and onion.Use pork and beef so meat isn't dry. Layer in the roaster - sauerkraut, rolls, tomato juice, onion, garlic, bacon, more juice, kraut, rolls, etc. You can also throw in all the scraps of cabbage chopped up mixed with the sauerkraut. (They don't waste anything!) Small quantities work well in a crock pot. Hungarians use paprika instead of tomato and smoked pork/sausage. If you tuck the ends of the cabbage leaf inside, you don't need toothpicks.

  • In my "former" life, I was married to a man with "Hungarian" roots! Well, one day his aunt came visiting, and she made stuffed cabbage rolls! this is the closest that I have ever come to that "authentic" recipe. this lady was born in Austria/Hungary (before the counties were split). How awesome to find this recipe! thank you so much.

  • These cabbage rolls are great!! This was my first time making them and they turned out delicous.
    Thanks for the recipe. I was looking for a good one to prepare for a New Year's Eve party. I usually put the cabbage in a bowl of water, cover it with stretch wrap and microwave it on high power to loosen the leaves. It's a lot easier than dealing with a huge head of cabbage and a boiling pot of water

  • I really liked the cabbage rolls. In fact they were so good. The problem I found when making the recipe was your moms suggestion about putting the meat in the sauerkraut.. The rice did not cook like it should have. Not sure what I did . But besides that it was great. Even gong to make it for a party. I love this. Reminds me of my heritage.

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