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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Slovak Holubsky (Stuffed Cabbage) Recipe

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This recipe for Slovak Holubsky (Stuffed Cabbage) is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large not firm head of cabbage
1/2 lb. gr. beef, 1/2 lb. gr. pork, 1/2 lb. gr. veal or 1 and half lbs. of gr. beef
3/4 cup partly cooked rice
1/2 cup diced onions
1/4 cup diced green pepper and 1/4 cup diced carrots
1/2 teaspoon salt
1/2 teaspoon pepper
dash of celery salt
1 egg
1 can of tomato soup
1 can sauerkraut
Directions:
Directions:
Put cabbage into plastic bag and place in freezer the day before making and take out of freezer around 5 hours before using. When thawed separate leaves and set aside.

Mix together rice, onions, peppers, carrots, salt, pepper, egg and meat. Place 1 tablespoon of mixture on each leaf and roll to close and pinch in the open sides.

Put a little water (1/2 cup) in bottom of roasting pan. Put in pan half the can of sauerkraut and sprinkle with a little brown sugar (brown sugar sweetens kraut.)

Layer the rolled cabbage rolls into pan on top of kraut, then the other half of kraut. Pour the tomato soup on top and half to whole can of water to cover. Cover with lid. Put into heated 300 degree oven for 90 minutes.
Personal Notes:
Personal Notes:
We serve with mashed potatoes and corn or creamed style corn.
To make creamed style corn mix fresh corn kernels or can of kernel corn with can of creamed style corn and mix in a bit of butter.


 

 

 

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