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Stuffed Cabbage



  • 1 (32 ounce) can sauerkraut , washed
  • 1 (29 ounce) can peeled tomatoes, crush with the juice
  • 1 can tomato soup
  • Brown sugar, to taste
  • Kielbasa, sliced
  • 1 package stuffed cabbage, cabbage rolls pulled apart (if frozen)

Cabbage Rolls

  • About 5 pounds finely ground pork
  • 3 medium heads cabbage, cored, and steamed for about 20-25 minutes - gently pull apart leaves - slice off thick core end
  • 2 1/2 cups white rice, cooked according to directions on box
  • 4 onions, diced, fried till very brown
  • 3-4 cloves fresh minced garlic
  • Salt and pepper

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  1. Sauce: Mix the tomatoes, soup and sugar. Taste for sweetness. Place 1/2 of squeezed out kraut on bottom of pot, or baking dish. Place cabbage rolls and sliced kielbasa over kraut. Top with remaining 1/2 of squeezed kraut. Pour sauce over. You may have to add some water to gently cover.
  2. Cook on stove 2 hours on low to medium or bake at 400 degrees F for about 2 hours.
  3. Serve with sour cream.
  4. Cabbage Rolls: Mix pork, rice, onions, garlic and seasonings. Add some water if too dry. Roll in cabbage leaf, tucking in both ends.

Posted by jerseyjan at Recipe Goldmine 7/19/01 9:53:12 am.