Pork-Stuffed Cabbage Rolls

Various renditions of this Eastern European staple are found in Poland, Hungary and Austria. Here, the sweet-and-sour balance of the pork stuffing and braising liquid highlights the traditional flavors. The stuffed cabbage can be prepared a few hours ahead and reheated. Serve with buttered egg noodles.
Average Customer Rating:
4 out of 5
 out of 
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Pork-Stuffed Cabbage Rolls
Review 1 for Pork-Stuffed Cabbage Rolls
3 out of 5
3 out of 5
Fillmore, CA
March 22, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Too labor intensive
March 22, 2014
I was so excited to try making this recipe. It's too bad that I found it to be just average. I think that the caraway seeds were just too much. If I make this again, I will omit them. It's really labor intensive too. I'm being generous with the 3 stars; 2 1/2 stars reflects more how I felt about it.
Pros: Yield, Appearance
Cons: Taste, Lengthy
Review 2 for Pork-Stuffed Cabbage Rolls
5 out of 5
5 out of 5
October 1, 2012
Would You Recommend? Yes
1of 1found this review helpful.
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Great take on polish piggies
October 1, 2012
My Nana made pork stuffec cabbage rolls all the time while I was growing up, but we called them piggies. I have made this recipe twice and really like it. I was worried that the pork was too fatty so I used half pork and half turkey and was pleased with the results. My aunt, who also grew up eating piggies loved the recipes and plans to share it with our polish relatives.
Pros: Will Make Again