1 head of cabbage,
1 pound lean ground beef,
2/3 pound ground pork loin,
2 cups Italian arborio rice,
3 tablespoons olive oil,
1 large onion, finely chopped,
1 tablespoon minced garlic,
4 bay leaves,
1 teaspoon fresh thyme,
1 teaspoon fresh tarragon,
2 cups chicken stock,
1 large carrot, grated,
3-4 cups tomato sauce,
salt and white pepper to taste.


1. In a large saucepan, bring 1 gallon of water to a boil and put the cabbage inside, along with 1 tablespoon of salt and 1 tablespoon of vinegar.

2. When the cabbage is soft enough to be folded, take it out of the water.

3. In a large skillet, heat the olive oil and saute the onion, garlic, grated carrot and bay leaves.

4. After 4-5 minutes add the rice and cook until the rice becomes translucent.

5. Add the ground meat and mix well to blend it with the other ingredients.

6. Pour in the chicken stock, fresh herbs and 1 cup tomato sauce.

7. Cook the cabbage roll stuffing for about 7-8 minutes and remove it from the heat.

8. Season it to taste and stuff the cabbage leaves.

9. Arrange the rolled cabbage leaves in a baking pan and pour some water around them.

10. Cover and cook in the oven at medium temperature for about 20 minutes, then uncover, pour the tomato sauce over the cabbage rolls and cook for about 15 minutes more, or until the rice is ready.

11. Serve the braised Bavarian cabbage rolls with grated Parmesan cheese and a shaker with hot chili pepper flakes, on the side.

Cooking tip: This recipe can be even better if you can find fermented cabbage leaves to buy and use. They are not easy to find, but I have seen some in a store.

Chef George Krumov
About the author: George Krumov is a Red Seal certified Chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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