Krakow-style stuffed cabbage rolls with sauerkraut and smoked bacon - photo 1
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Krakow-style stuffed cabbage rolls with sauerkraut and smoked bacon

Pikantne Regional Cuisine of Poland Main dishes Main Dishes 120 min Medium 6 wyświetleń ~42.17 PLN - (0)
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Description

Krakow-style stuffed cabbage rolls with sauerkraut and smoked bacon are a winter, hearty variation of traditional cabbage rolls, where the leaves of sauerkraut replace fresh cabbage, and the smoked bacon gives the dish a deep, smoky aroma. The dish combines Polish tradition with the simplicity of ingredients available in winter: sauerkraut, buckwheat, pork, and bacon. The cabbage rolls are baked in an aromatic sauce made from broth and delicate cream, which gives them a creamy consistency and a nice glaze. They pair well with mashed potatoes, beets, or pickles; perfect as a family dish on winter days. Visually: golden edges, moist center with visible grains of buckwheat and pieces of smoked bacon. The recipe includes detailed instructions on how to separate the leaves of sauerkraut, how to cook the buckwheat so it remains fluffy, and how to tightly wrap the cabbage rolls so they do not fall apart during simmering and baking.

Ingredients Used

Ingredients (15)

Servings:
6
  • Sauerkraut 1000 g
  • Smoked bacon 200 g
  • Ground pork 500 g
  • Buckwheat groats 200 g
  • Onion 2 szt. (~300 g)
  • Garlic 3 ząbki (~15 g)
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 60 g
  • Rapeseed oil 30 g
  • Vegetable broth 500 ml
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Sour cream 200 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~42.17 PLN (7.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the cabbage

1

Check the sauerkraut: if it is very sour or very hard, rinse it several times under cold running water and squeeze out the excess water. If the cabbage is tender, you can use it without rinsing. Spread the cabbage on the countertop and separate the individual larger leaves: choose 12–15 of the largest leaves that will be used for wrapping. Finely chop the remaining cabbage and set it aside for the sauce/filling for the cabbage rolls.

Ingredients: Sauerkraut
Use a large cutting board and a sharp knife to chop. If the leaves are tightly stuck together, dip the main heads of the leaves in hot (not boiling) water for 2–3 minutes to soften them. Do not boil, as they will lose their flavor.

Preparation of the filling

2

Prepare the buckwheat: place the buckwheat in a sieve and rinse under running water. In a pot, bring 400 ml of water with a pinch of salt to a boil, add the buckwheat, reduce the heat to low, and cook covered for about 12–15 minutes until it absorbs the water. After cooking, let it sit covered for 5 minutes and fluff with a fork.

Ingredients: Buckwheat groats, Salt
Use a pot with a well-fitting lid. The groats should be fluffy, not overcooked — if they are too hard, add 1–2 tablespoons of hot water and cook for another 1–2 minutes.
3

Cut the smoked bacon into small cubes (about 5 mm). In a large skillet, heat the rapeseed oil over medium heat, add the bacon, and fry for 4–6 minutes until the fat starts to render and the pieces are golden. Transfer the bacon to a plate, leaving the fat in the skillet.

Ingredients: Smoked bacon, Rapeseed oil
Use a wide skillet with a diameter of 26–28 cm. If the bacon releases a lot of fat, drain some off, leaving about 1 tablespoon for frying the onion.
4

In the same pan, sauté the finely chopped onion (and garlic pressed through a garlic press) for 6–8 minutes, until the onion becomes translucent and slightly golden. Add the cooked bacon, mix, and remove from heat to let it cool slightly.

Ingredients: Smoked bacon, Onion, Garlic
Use a wooden spoon. Add the garlic at the end of frying the onion (the last 1–2 minutes) to prevent it from burning.
5

In a large bowl, combine the ground pork, cooked buckwheat, fried bacon with onion and garlic, raw beaten egg, and breadcrumbs. Season with salt (be careful, the cabbage and bacon are salty), freshly ground pepper, and marjoram. Mix by hand or with a spoon until you achieve a uniform mixture - the filling should be sticky, but firm enough to shape into rolls.

Ingredients: Smoked bacon, Ground pork, Buckwheat groats, Breadcrumbs, Salt, Black pepper, Marjoram
Use a large steel or glass bowl. Mix by hand with gloves or clean hands — you will feel the consistency of the filling well. If the filling is too wet, add another 1–2 tablespoons of breadcrumbs.

Shaping the cabbage rolls

6

Prepare the cabbage leaves: if they have a thick central vein, make a cut with a sharp knife from the stem side and gently cut out the thick part so that the leaf can be easily rolled. Place a portion of filling (about 1–1.5 large tablespoons) on each leaf, shape it into an elongated roll, fold the sides inward, and roll tightly from the stem towards the tip.

Ingredients: Sauerkraut, Ground pork, Buckwheat groats
Use a tablespoon to portion the filling. Don't overstuff the leaves — it's better to make more smaller cabbage rolls than one that will fall apart.

Baking and sauce

7

Spread the chopped remaining sauerkraut on the bottom of a large, heatproof dish (e.g., a 30x20 cm dish). Arrange the tightly rolled cabbage rolls on top, seam side down. Pour warm broth in so that it reaches about halfway up the height of the cabbage rolls (about 400–500 ml). Cover the dish with a lid or tightly with aluminum foil and bake in an oven preheated to 180°C for 60 minutes.

Ingredients: Sauerkraut, Vegetable broth
Use a baking dish with a height of at least 6 cm. Covering prevents drying out. If the broth is bubbling vigorously when placed in the oven, reduce the temperature by 10°C.
8

After 60 minutes, remove the lid and check the cabbage rolls: the filling should be cooked (the meat should not be pink), and the cabbage should be soft. If you prefer a creamier sauce, mix the sour cream with 2–3 tablespoons of hot liquid from the dish and pour it back in, then bake uncovered for another 10–15 minutes until the top is lightly browned.

Ingredients: Vegetable broth, Sour cream
Check the temperature of the filling by inserting a knife: if the juices that flow out are clear, the meat is cooked. Use a kitchen thermometer: pork should reach 70°C inside the filling.

Serving

9

Remove the stuffed cabbage from the oven and let it rest for 10 minutes before serving to allow the juices to settle. Before serving, sprinkle with finely chopped dill (optional). Serve with mashed potatoes, warm beets, or chilled pickled cucumbers.

Ingredients: Dill
Use a wide slotted spoon and a spatula for serving. Letting them rest after baking will prevent the cabbage rolls from falling apart when portioning.

Additional notes

10

If there are any stuffed cabbage rolls left, they can be stored in the refrigerator for up to 3 days. To reheat, use an oven preheated to 160°C and heat covered for 15–20 minutes to warm them evenly.

Ingredients: Sauerkraut
Do not reheat multiple times, as the meat and groats will lose their juiciness. For freezing, it is best to set aside raw, wrapped cabbage rolls before baking.

Fun Fact

💡

Stuffed cabbage rolls have many regional variations in Poland. In Kraków, fillings with the addition of groats (e.g., buckwheat) and smoked elements are popular, which distinguishes them from the rice-stuffed cabbage rolls known in other regions.

Best for

rodzinny obiad zimowy świąteczne przyjęcie domowe spotkanie po pracy

Tips

🍽️ Serving

Serve the stuffed cabbage hot, with a spoonful of the roasting sauce. As a side dish, I recommend mashed potatoes with butter and stewed beets with vinegar and sugar to contrast the acidity of the cabbage. Fresh dill or parsley adds a touch of freshness.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. Raw, rolled cabbage rolls (without sour cream) are suitable for freezing – freeze flat in individual portions for up to 3 months. Reheat in the oven covered, not in the microwave to avoid drying out.

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