Cabbage and Meatballs

This recipe for Slovak stuffed cabbage, also known as holubky or halupki, is made with ground beef and pork, sauerkraut, paprika, and tomato sauce.

It goes well with rye bread and butter.


1/2 cup white rice (raw)
1 medium onion (finely chopped)
1 1/2 pounds ground beef chuck
1/2 pound ground pork (lean) (or use all beef)
1 large egg
1 clove garlic (minced)
1 teaspoon paprika (sweet or hot)

1 (4-pound) cabbage (whole head)
1 pound canned sauerkraut (drained juices reserved and optionally rinsed)
1 (14-ounce) can tomato sauce
1 (14-ounce) can tomatoes (crushed)

Steps to Make Meatballs
In a large bowl, mix rice, onions, beef, pork, salt and pepper to taste, egg, garlic, paprika, blend ingredients thoroughly. Don’t overmix or the meat will become tough.
Roll into meatballs and roast at 350 degrees until done.

Slice up cabbage into thin strips and place into bottom of crock pot sprayed with cooking spray or oil.
Place cooled meatballs into pot
Mix all sauce ingredients together and pour over everything in the pot.
Add about a half cup to one cup of water.

Cook in crock pot until cabbage leaves are tender and rice in the meatballs looks thoroughly done. Usually between 5-6 hours on low.