Pascha Recipes

Hungarian Stuffed Cabbage for Easter

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

Cabbage Rolls

  • About 5 pounds ground pork
  • 3 medium heads cabbage
  • 2 1/2 cups white rice, cooked according to directions on box
  • 4 onions, diced, fried until very brown
  • 3 or 4 cloves fresh minced garlic
  • Salt and pepper



  1. 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 kielbasi 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.

Cabbage Rolls

  1. Core and steam for about 20 to 25 minutes. Gently pull apart leaves. Slice off thick core end.
  2. Mix pork, rice, onions, garlic, and seasonings. Add some water if too dry. Roll in cabbage leaf, tucking in both ends.

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