Stuffed cabbage recipes exist in every Eastern European country and, as you can imagine, there are hundreds, if not thousands, of recipes. Some are strictly vegetarian filled with buckwheat groats, barley or millet, while others feature beef, lamb or pork, or a combination of the three. Serve with mashed potatoes and rye bread, and you have comfort food to the nth degree. Stuffing vegetable leaves or vines is also common in Greek, Italian, Middle Eastern, Asian and other cuisines. It's safe to say you can have stuffed cabbage every day for a month without repeating the recipe. Enjoy!
These cabbage rolls are made with ground pork, beef, sliced smoked pork butt, sauerkraut and fresh cabbage. More traditional recipes would be made with whole soured cabbage heads like kiseli kupus.
This recipe from chef Alex Reznick, formerly of La Seine restaurant in Los Angeles (now closed) and season seven Top Chef contestant, features lamb, Arborio rice, savoy cabbage, and a spicy tomato sauce.
Stuffed cabbage rolls or golabki, which means "little pigeons," are the epitome of Polish comfort food. Pork and beef mixed with rice, barley or buckwheat groats are nestled in a cabbage leaf, rolled and cooked in the oven or on the stovetop until tender. Follow these steps for making golabki. For a different spin on Polish "pigs in a blanket," try golabki with tomato sauce, and this unstuffed cabbage recipe.
This recipe for Romanian stuffed cabbage or sarmale is adapted from Nicolae Klepper's "Taste of Romania" (Hippocrene Books, 2005). Sarmale are enjoyed year-round in Romania, but especially for holidays like Christmas and Easter.