Ingredients (for 4 servings)

• 1 large head of sauerkraut
• 500 g ground pork
• 200 g rice
• 1 onion
• 2 cloves of garlic
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon oil
• 1 liter of beef broth



1. Finely chop the onion and garlic and sauté in the oil.
2. Add the ground pork and brown.
3. Add the paprika, salt, and pepper and mix well.
4. Add the rinsed rice and stir until well combined.
5. Remove the leaves from the cabbage and stuff with the meat mixture.
6. Place the stuffed cabbage in a large pot and pour over the beef broth.
7. Cover and simmer over low heat for about 1 hour 30 minutes, or until the cabbage is soft.


Serve the stuffed cabbage hot with sour cream and fresh bread.


• If the cabbage leaves are too tough, boil them in a small amount of salted water.
• You can add onion, garlic, mushrooms, or other vegetables to the stuffing to taste.
• You can also bake the stuffed cabbage in the oven, in which case it will take about 1 hour to cook.


Stuffed cabbage is not a very difficult dish to make, but there are a few things to keep in mind to make it truly delicious:
• Use good quality meat and rice for the filling. The meat can be ground pork, beef, or even a mixture. The rice should be short-grain so that it will hold together easily.

• Wash the cabbage thoroughly and remove the thick veins. If the cabbage is too sour, soak it in water overnight.

• Season the filling to taste. Classic stuffed cabbage is paprika-flavored, but you can also add garlic, pepper, marjoram, or even cumin.

• Cook the stuffed cabbage over low heat so that the meat is tender. It will take about 1-2 hours to cook.

• When choosing cabbage, be sure that it is fresh and not too sour. The best time to buy sauerkraut is in the fall, during the sauerkraut season.

Here are a few tips for making stuffed cabbage:

• If the cabbage leaf is too large, cut it in half.
• The filling should not be too thick so that it is easy to roll up.
• If the stuffed cabbage starts to fall apart, secure it with toothpicks or a skewer.