Carefully remove the outer leaves of the cabbage. Boil the whole head for 10–15 minutes until leaves are soft enough to roll. Let cool, then trim the thick vein of each leaf flat with a knife.
2. Make the filling:
In a bowl, combine ground pork, uncooked rice, onion, egg, salt, pepper, paprika, and garlic. Mix well.
3. Assemble the rolls:
Place a heaping tablespoon of filling in each leaf. Fold sides inward and roll up tightly like a burrito.
4. Layer the pot:
In a large pot, spread half the sauerkraut on the bottom. Add a few bay leaves and some caraway if using. Layer cabbage rolls tightly on top. Cover with remaining sauerkraut and pour over tomato juice. Add enough water or broth to nearly cover the rolls.
5. Simmer:
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, checking occasionally and adding liquid if needed.
6. Serve:
Serve hot with a dollop of sour cream and a slice of rustic bread or boiled potatoes.
💡 Tips:
Even better the next day — flavors deepen overnight!
You can also add smoked sausage slices between layers for a smoky flavor.
Some versions add a roux or extra tomato sauce at the end for richness.
Would you like a vegetarian version, a freezer-friendly variation, or how to make it in the slow cooker?
