The moment this stuffed cabbage emerges from the oven, its bacon crown sizzling and its cheesy, meaty center bubbling beneath tender leaves, you know you’re about to cut into something special. With a hollowed-out cabbage acting as a natural casserole, every slice reveals layers of seasoned minced meat, melted cheese, and smoky bacon. It’s a rustic, soul-warming main dish ideal for family dinners or cold-weather gatherings.
What is Stuffed Cabbage with Meat and Bacon?
Stuffed cabbage is a traditional comfort dish found across Europe and the Middle East with many regional variations, from Eastern European sarma to Polish gołąbki and Romanian sarmale. At its core, it’s a cabbage vessel filled with a mixture of seasoned minced meat and often rice or breadcrumbs, then cooked until tender.
This meal is a one-piece roast that’s juicy inside, slightly caramelized on top, with bacon and melted cheese. Many cultures used stuffed vegetables as a way to stretch meat during harvest season, one head of cabbage could feed a family when filled and baked slowly.
Pro Tips for the Best Stuffed Cabbage with Meat and Bacon
- Choose a compact, firm cabbage so it holds the filling and slices cleanly after baking.
- Salt the cabbage leaves or core lightly and let sit for 15-20 minutes before stuffing if you want a softer, more pliable result. Rinse and pat dry.
- Mix the minced meat just enough to combine because overworking turns it dense.
- Add a splash of milk or a couple of tablespoons of soaked breadcrumbs if your meat feels too lean.
Frequently Asked Questions
Can I use other meats instead of the minced meat listed?
Yes. You can use a single type or a mix, such as 50/50 beef and pork for juiciness and flavour. If using poultry, consider adding a tablespoon of olive oil to keep the filling moist.
Do I have to use bacon on top?
No, bacon adds smoky flavor and crisps nicely, but you can omit it for a leaner dish. Consider brushing the top with melted butter or olive oil and sprinkling extra cheese or breadcrumbs to get a crust.
How can I add rice or other fillers to the meat?
Soak 60-80g of rice and mix it raw with the meat, as it cooks during the 2-hour bake. You can also use cooked rice folded into the mixture. Cooked rice shortens the required bake time for internal rice doneness, but the overall 2-hour schedule still produces excellent texture.
How to Store Stuffed Cabbage
Refrigerate leftover slices in an airtight container for up to 3-4 days. Reheat gently in the oven at covered with foil to prevent drying, or microwave single portions until heated through. If storing unbaked, keep in the fridge and bake within 24 hours.
Ingredients
How to Make Stuffed Cabbage with Meat and Bacon
Clean and cut the base of the cabbage so it sits flat, and carefully cut out the core.
Clean and cut the base of the cabbage so it sits flat, and carefully cut out the core.
Mix minced meat, eggs, salt, and black pepper.
Mix minced meat, eggs, salt, and black pepper.
Take the remaining minced meat and form a thin covering over the stuffed cabbage.
Spoon a generous layer of the meat mixture into the hollowed cabbage and add cheese.
Bake at 160°C (320°F) for 2 hours. The low temperature ensures gradual cooking so the cabbage becomes tender and the filling sets. Enjoy!
Take the remaining minced meat and form a thin covering over the stuffed cabbage.
Layer strips of bacon across the top in an overlapping pattern so they cover the crown and edges.
Bake at 160°C (320°F) for 2 hours. The low temperature ensures gradual cooking so the cabbage becomes tender and the filling sets. Enjoy!
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