Adapted from the Slovak Catholic Sokol Cook Book, (1976, Slovak Catholic Sokol, Passaic, New Jersey, p. 44.) Original recipe by Mrs. Mildred Markowski of Reading PA.

INGREDIENTS

Serves 8-10

• 2 heads of cabbage
• 2 lbs. meatloaf mix ground meat
• 1 cup cooked rice
• 1 small onion, chopped fine
• 1/2 tsp. black pepper
• 1 tbsp. salt
• 1 small can sauerkraut
• 1 can cream of tomato soup
• 1 teaspoon paprika
• a large pot, kettle, or slow cooker

METHOD

To prepare cabbage, cut deeply around core to loosen leaves. I use two cabbages so I can use the choice leaves from both. Boil cabbages about 5 minutes, take leaves apart and set aside to cool. Slice the thick white stem from each cabbage leaf.

In a large bowl, combine the cooked rice, meat, onion, salt and pepper. Mix well. Place at least a heaping tablespoonful on each cabbage leaf. Roll up each leaf, closing the ends so that the meat will not cook out.

Put a thin layer of sauerkraut on the bottom of the kettle or slow cooker, then place the rolled cabbage in a layer side-by-side. Cover with sauerkraut and, if necessary, repeat the second layer, then  more sauerkraut, etc. until all cabbage leaves are placed in the pot. Add a cup of water. If it is on the stovetop, bring it to a boil, covered, and then simmer for one hour. If in a slow cooker, cook on the “high” setting for an hour, covered.

Then add the cream of tomato soup and let it cook for at least 2 hours more at a simmer if on the stovetop, or continuing on “high” in the slow cooker. The last time I made stuffed cabbage (in my mother’s old slow cooker), I let it cook on “high” for 5 to 6 hours and it was perfect! The cabbage was delightfully tender and all the deep, rich flavors of the meat and other ingredients came together beautifully. My siblings were visiting two days before Christmas and could not stop raving about how it turned out!

– Bob Kachurek