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Saturday, September 24, 2011

Szemcsak's Stuffed Cabbage - Kathy Syontko Szemcsak Töltött-Káposzta, Gołąbki, Plnené Kapusta

This is a combine Recipe from 4 families;
Szemcsak (Hungarian), Kulbacki (Polish), Piorkowski (Polish) and Syontko (Slovak)

  • 2 lb. Chopped Meat
  • 1 lb. Ground Pork
  • 1 medium onion – Chopped (fine) and Sautéed in butter.
  • 2 cup of white rice (washed) Instant rice ok, but I didn’t say that!
  • 1 can of sauerkraut ( no seeds)
  • 4 strips of bacon
  • 1 lg (16oz) can of  Tomato Sauce
  • 1 lg (16oz) can of  Tomato Soup
  • 1 lg head of cabbage


  • Hungarian Paprika
  • Salt
  • Black Pepper

Parboil head of cabbage.

Mix chopped meat, ground pork, chopped onion and rice in a large mixing bowl.
Note: Add above spices to taste!

Take one cabbage leaf at a time and cut of the HEAVY VEIN, fill the leaf with 2 TBSP of Meat.

Roll, folding in one side as you roll and tuck in the other side with finger.

Continue until all cabbage and /or meat is done.

In a Large Pot, line the bottom with left over cabbage and some sauerkraut(Prevents from burning rolls on bottom).

Place cabbage rolls on bottom, after a roll or two, put in some sauerkraut mixed among the cabbage rolls, halfway up, place 2 slices of bacon.

Continue until all the Cabbage Rolls and Sauerkraut is in the Pot.

Place remaining bacon on top!

Pour Tomato Sauce and Tomato Soup in Pot, add enough water until cover.

Cook for about an hour or two…..The way to check is to make sure the RICE is Cooked/Tender.
My way to check is take a food thermometer and reached a temperature of 160-170.

While cooking, taste sauce and add salt/pepper/paprika to TASTE….remember you added spices to Meat Mix!

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