Stuffed Savoy Cabbage

Töltött Kel Rántva


  • 3 pounds Savoy cabbage
  • 1 pound roast veal or pork
  • ½ roll
  • 3 tablespoons milk
  • 1 small onion, minced
  • 2 cups lard or oil
  • 1 garlic clove, mashed
  • Salt and pepper
  • ½ cup flour
  • 3 eggs, beaten
  • 1 cup bread crumbs


  1. Boil cabbage heads in lightly salted water until done. Take cabbage heads apart, separating the leaves. Cut out thick ribs, if any.
  2. Grind the meat. Soak roll in milk, squeeze, then chop. Sauté onion in 1 tablespoon lard.
  3. Mix well the ground meat, sautéed onion, garlic, chopped roll, and salt and pepper to taste.
  4. Put 1 tablespoon filling into each cabbage leaf. Roll the leaf lengthwise and squeeze the ends together.
  5. Dip each cabbage roll in flour, beaten eggs and bread crumbs.
  6. Bring the rest of the lard or oil to frying temperature in a frying pan. Fry Savoy cabbage rolls until they are done.