Golabki - Cabbage Rolls

READY IN: 9hrs 30mins




  • Wrap cabbage in plastic wrap and place in freezer; allow to freeze overnight.
  • Thaw before using; when thawed, core cabbage and carefully remove leaves, leaving them whole.
  • Alternatively, you may core cabbage, and immerse it into boiling water, removing it every few minutes and carefully lifting away loosened leaves.
  • Rinse sauerkraut and allow to drain.
  • Brown ground pork, beef, onion, salt and pepper in a large skillet, and drain off any fat.
  • Allow meat mixture to cool slightly, then stir in condensed tomato soup, egg, uncooked rice and paprika.
  • Preheat oven to 350°F.
  • Place one cabbage leaf flat, and towards the stem end, place some of the meat mixture on the leaf.
  • The amount of meat you use will vary, depending on the leaf size; make sure it is not overstuffed (rice expands during cooking).
  • Fold sides of cabbage leaf over meat and roll up loosely until meat mixture is sealed within the roll.
  • Place the cabbage roll seam-side-down in a large casserole dish or lasagna pan.
  • Continue rolling up cabbage until you run out of meat or leaves large enough to use.
  • If you have leftover meat, spoon it into the cracks between the cabbage rolls.
  • If you have leftover cabbage, chop it coarsely and layer over the top of the rolls.
  • Spread sauerkraut evenly over the top of the cabbage rolls.
  • Stir together tomato juice, with water/tomato juice/kraut juice (make sure your total is about 2 1/2 cups) along with the 2 tsp of Worcestershire sauce.
  • Pour this over the cabbage rolls.
  • Sprinkle lightly with remaining paprika.
  • Cover casserole (may use foil) and bake for one hour.
  • Remove foil or other covering and bake 30 minutes more.