Czech Cabbage Rolls

Charles Bridge and the Vltava River, Prague, Czech Republic

Charles Bridge and the Vltava River, Prague, Czech Republic

Known to the Czech’s as Holubky, this is “comfort food” with lots of flavor. While the recipe would appear to be a variation of the cabbage rolls many North Americans have known all of their lives, most would be surprised to learn that cabbage rolls have been very popular for centuries in Central and Eastern Europe especially in the Jewish community.  I prefer to use Savoy cabbage since the leaves separate from the core easily and are more pliable, plus they’re a tad tastier than common green cabbage.

Czech cabbage rolls

Czech Cabbage Rolls
Serves 8
These hearty Savoy cabbage rolls are stuffed with beef, pork, tomato and rice then seasoned the Eastern European way.
Write a review
Prep Time
30 min
Cook Time
2 hr
Prep Time
30 min
Cook Time
2 hr
486 calories
53 g
103 g
18 g
30 g
6 g
469 g
725 g
12 g
1 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 486
Calories from Fat 159
% Daily Value *
Total Fat 18g
Saturated Fat 6g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 103mg
Sodium 725mg
Total Carbohydrates 53g
Dietary Fiber 7g
Sugars 12g
Protein 30g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Filling
  1. 1½ lb lean ground beef
  2. ½ lb ground pork or mild sausage
  3. 1½ cups uncooked converted rice
  4. 1 large egg
  5. 2 garlic cloves, finely chopped
  6. 1 onion, finely chopped
  7. 1 tbsp Worcestershire sauce
  8. 1 tbsp sweet paprika
  9. 1 tsp hot paprika or cayenne pepper
  10. 1 tsp caraway seed
  11. 1 tsp salt
  12. 1 tsp black pepper
For the pan
  1. 1 head savoy cabbage
  2. 2 cups drained sauerkraut
  3. 1, 28 oz can tomato sauce
  4. 1, 28 oz can diced tomatoes
  5. 1 can condensed tomato soup
  6. 2 cups tomato juice
  1. Remove core from cabbage while leaving the rest of the head intact.
  2. In a large pot with a steamer basket, place the head of cabbage on the basket with the core side down.
  3. Soften cabbage leaves by steaming for 5 minutes or until wilted.
  4. Allow to cool, separate leaves and set to dry on tea towel.
  5. Mix meat, rice, eggs, and seasonings
  6. Spread 1 can tomato sauce followed by the sauerkraut on the bottom of a large roast pan.
  7. Remove thick centre stems from leaves with a pearing knive
  8. Chop up unused cabbage pieces and add to bottom of pan
  9. Roll meat into leaves cigar style
  10. Layer rolls in roast pan
  11. Cover with tomato soup and diced tomatoes
  12. On top of the stove, bring sauce to a boil then transfer to preheated oven
  13. Bake covered at 325° F for 2 hours
  1. About 30 minutes before rolls are done cooking, check to see that they are not getting dry. If so, add a cup of tomato juice or water.
The World on a Platter

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.