“This is an old Hungarian dish I learned 42 years ago. A wonderful, unique family favorite...and even those who do NOT like sauerkraut like this dish. Don't make it if you plan on leaving out the kraut...it will not be the same!”
1hr 45mins

Ingredients Nutrition


  1. Pull off outside leaves, & remove the core with a sharp knife.
  2. -Boil cabbage for 10 minutes.
  3. -Separate into leaves and trim back the vein in each one.
  4. -Place several leaves in the bottom of a 9" X 13" baking pan.
  5. -Brown beef, onion, salt, and pepper.
  6. -Combine browned beef and rice.
  7. -Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal.
  8. -Lay the rolls on top of the cabbage leaves in the pan.
  9. -Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
  10. -Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
  11. -If the soup appears to be drying out while baking, pour a small amount of water on top.

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