Stuffed Cabbage Head (Zelna Hlava Plnena)

"Yet another I've pulled out of "The Czechoslovak Cookbook". Of course I had to add garlic to the recipe :) Also for a little extra kick you can use some spicy bloody mary mix instead of the cream of tomato soup. I hope you enjoy this, we sure do."
photo by a user photo by a user
Ready In:
1hr 35mins




  • Remove the stump from the cabbage and discard.
  • Scoop out and save the inside of the cabbage, leaving about a 1- 1 1/2 inch shell.
  • Chop the cabbage you scraped out of the inside.
  • Cook onion and garlic in 2 tbsp butter over medium high heat until onion is wilted.
  • Add meat and brown.
  • Add chopped cabbage, salt, pepper, parsley, and tomato soup.
  • Cook covered about 10 minutes.
  • Drain and allow to cool, then add egg and mix together well.
  • Fill cabbage with mixture (you will usually have some left over unless you pack very tight) and cover with a cabbage leaf securing with a toothpicks.
  • Put broth and remaining butter in a large casserole or large pot, Place cabbage in pot (open side up obviously) and cover.
  • Cook in over at 375 for about an hour and 15 minutes.
  • Cut into wedges and serve.

Questions & Replies

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  1. pegasus Yourchenko
    This dish could be much better if additional seasoning was added.The cabbage was crisp but bland this dish needs some re-working.But was fun to try.
  2. HTK Three
    I thoroughly enjoyed making this recipe. It is fun to make. And the results were delicious. Since I try to watch fat content, I substituted ground turkey. I served the dish on Christmas Day to my friends who visited and the reviews were all outstanding.


I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.
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