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Main dishes

Transcarpathian pork-stuffed cabbage rolls

Name: Transcarpathian pork-stuffed cabbage rolls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1 head Cabbage; 600 g Pork; 150 g Lard; 1 Onion; 130 g Cream; 30 g Tomato paste; 1.5 l Water; to taste Salt and pepper

Cabbage leaves filled with pork and onion, baked with tomato paste and cream for 40 minutes at 180°C (350°F). Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Temperature: 180 °C (350 °F)
Servings: 4 servings
Difficulty: Medium

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Transcarpathian baked cabbage with meat and cream is a simple Ukrainian dish similar to stuffed cabbage rolls. Wrap thin pieces of seasoned meat and a teaspoon of onion sautéed in lard in cooked cabbage leaves, then arrange the rolls in a baking dish lined with more leaves. Add boiling water to a depth of just one to two centimeters, along with tomato paste and cream. Bake for 40 minutes at 180°C (350°F) for a lunch or dinner that serves a family of four.

Instructions

Tip: tap a step to mark it as done.

First, boil the cabbage. Finely chop the onion and sauté it in the lard. Cut the pork into thin pieces and season with salt and pepper.
Place the pork and a teaspoon of onion in each cabbage leaf and roll up. Line the bottom of a baking dish with cabbage leaves and arrange the rolls on top.
Season with salt and pour in boiling water to a depth of 1–2 cm. Add the tomato paste and sour cream and bake in a preheated oven at 180°C (350°F) for 40 minutes.

Tip: Use torn leaves and the smallest leaves to line the bottom of the baking dish, saving the intact leaves for the rolls. The bottom layer simply protects the rolls from scorching.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 771 kcal
Protein: 34 g
Carbohydrates: 18 g
of which sugars: 10 g
Fat: 63 g
of which saturates: 25 g
Fiber: 6.4 g
Salt: 0.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zakarpatská zapečená kapusta s mäsom a smotanou