Pork Cabbage Rolls

Preparation info

  • Difficulty


  • Makes

    10 to 12


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

No one will guess this tasty dish is made with left-over pork


  • 1 large head cabbage
  • c. ground or finely chopped, cooked pork roast
  • ½ c. fine bread crumbs
  • c. finely chopped onion
  • 1 egg, slightly beaten
  • 1 tblsp. chopped parsley
  • 1 tsp. caraway seeds
  • tsp. salt
  • ¼ tsp. freshly ground pepper
  • 1 (8 oz.) can tomato sauce
  • ½ c. water
  • 1 tsp. cornstarch
  • ½ tsp. sugar
  • 1 tblsp. lemon juice


  • Discard wilted outer leaves of cabbage and remove core. Carefully remove 10 to 12 large whole leaves. Steam leaves 3 minutes in small amount of boiling, salted water, covered. Drain and cool.
  • Mix pork, bread crumbs, onion, egg, parsley, caraway seeds, salt and pepper. Put a heaping tablespoonful of pork mixture near the stem end of each cabbage leaf. Fold in the two sides, then roll leaf.
  • Place cabbage rolls close together in a large skillet. Mix tomato sauce, water, cornstarch, sugar and lemon juice; pour over rolls. Cover tightly and simmer 30 minutes or until leaves are tender.