Stuffed Cabbage Roll Recipes

This Bulgarian recipe for stuffed cabbage rolls or sarmi is made with veal, pork, carrots, tomato juice, and a yogurt-paprika sauce.

This recipe for Croatian stuffed cabbage or sarma makes enough for a crowd and since they're even better the next day and the day after, you'll have tasty leftovers! They also freeze well cooked or uncooked.

This recipe for Czech stuffed cabbage or holubky uses ground beef and pork, rice, tomato juice and paprika.

These Hungarian cabbage rolls (toltott koposzta) 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 Ashkenazi (Eastern European) Jewish stuffed cabbage recipe or holishkes is a traditional dish for Sukkot, the harvest festival in autumn, but it is enjoyed year-round by Jewish communities in Europe, the United States, and the Middle East. This recipe has a sweet-sour sauce with raisins.

This recipe for Lithuanian stuffed cabbage is known as balandeliai or "little pigeons." This dish is common throughout Eastern Europe and the recipe varies from country to country, region to region, and family to family.

Stuffed cabbage rolls or gołąbki, 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 gołąbki. For a different spin on Polish "pigs in a blanket," try gołąbki with tomato sauce and this unstuffed cabbage recipe.

This recipe for Romanian stuffed cabbage or sarmale can be enjoyed year-round in Romania, but especially for holidays like Christmas and Easter.

These Russian stuffed cabbages, known as golubtsi or golubtsy are made with millet, carrots and salt pork, napped with a sour cream tomato sauce, and baked in the oven.

Sarma is the Serbian version of stuffed cabbage. Some Serbian cooks use imported or homemade whole heads of brined cabbage (sauerkraut) known as kiseli kupus when making their sarma. Compare this recipe with Serbian sarma recipe #1 and Serbian vegetarian or posna sarma recipe.

This recipe for Slovak stuffed cabbage, also known as holubky or halupki, is made with ground beef and pork, sauerkraut, paprika and tomato sauce.

This recipe for Czech / Slovak stuffed cabbage or holubky uses ground beef and pork, rice, canned tomato soup, undrained sauerkraut, and is cooked in a pressure cooker, so it's fast. Instead of using tomato soup, low-sodium V8 juice or tomato sauce can be used.

This recipe for Slovenian stuffed cabbage or sarma s kislim zeljem is made with pork and beef, rice, sauerkraut, tomato juice, and pork neck bones.

Ukrainian stuffed cabbage is known as holubtsi, which literally means "little pigeons." Fillings vary widely and can be meatless or contain any combination of meats, vegetables, and grains.

The wrapper can variously be cabbage, beet, lettuce or spinach leaves and, even grape leaves in the grape-growing regions of Ukraine.

This recipe from Kramarczuk's Deli in Minneapolis for Ukrainian holubtsi can be made with a meat or vegetarian filling and benefits from a tomato cream sauce.

Stuffed cabbage with ground beef and rice are covered with a traditional egg-lemon (avgolemono) sauce in this Greek recipe for stuffed cabbage known as Lahanodolmathes.

Greeks believe the best cabbage can be found after the first frost, so all versions of stuffed cabbage are winter favorites. Stuffed grape leaves or are popular year-round because they can be preserved.

This recipe for German stuffed cabbage is made with ground beef and if you crave more spice, use caraway, mustard or tomato sauce in the meat or the sauce.

This recipe is perfect for busy cooks. Brown rice and Dijon mustard put a different spin on this comfort-food classic.

This recipe for Italian stuffed cabbage calls for savoy cabbage, soy sauce (the secret ingredient) and a sauce. This Italian recipe for Cabbage with Chestnuts and Sausages is even easier because the cabbage leaves are stuffed while still attached to the stem!