Stuffed Cabbage With Sausage Recipe

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Stuffed Cabbage with Sausage

Karin Toth


This dish was served at every holiday or special occasion in our family until my Mother passed away in 2001. The smell of this cooking in my house will instantly bring happy memories of my Mom and Grandmother. I hope everyone enjoys!

★★★★★ 1 vote
1 Hr
4 Hr


head of cabbage (cored and steamed)
1 Tbsp


1 lb
onion (diced)
1/2 can(s)
tomato paste (small can)
1 clove
garlic (pressed)
eggs beaten
salt and pepper
1 c
quick cooking long grain rice


1 can(s)
large can diced tomatoes
1 can(s)
water (rinse out tomato can)
1 can(s)
small can tomato sauce
1 jar(s)
franks saurkraut


green peppers (hollowed out for stuffing)
1 lb
polish or hungarian sausage


1Remove part of the Cabbage's Core and place cabbage head in boiling salted water. cover and remove from heat and let steam for 20 minutes or so...then drain water and let the cabbage cool. You don't want it too done just enough so the leaves can be rolled.
2while the cabbage is cooling, prepare the meat mixture.
Mix together everything except the rice very well (you will probably want to use your hands). Add the rice a bit at a time and mix together with spoon or your hands.
3Once the cabbage is cooled, separate the leafs and trim the stem so they are not too thick and tough. (Keep all the Cabbage scraps and the leafs that are too small or tough to throw in the pot later). Then take one leaf and place a tbsp or 2 of meat mixture in cabbage, roll & fold and secure with a toothpick, repeat! Also fill the Green Peppers (about 3/4) with meat mixture. Place the peppers in the bottom of the pot and add the cabbage rolls around them. Pour 1 Large can diced tomatoes, drained jar of saurkraut, sausage (cut into medium pieces(, remainder of cabbage scraps and enough water to cover. Bring to a boil and then reduce heat to low and simmer all day long (at least 2 or 3 hours! Serve with mashed potatoes...Insider Tip: the sauce with the kraut and cabbage scraps make a delicious "gravy" for the mashed potatoes!

About this Recipe

Course/Dish: Beef, Pork