Update date: 14 May 2014

Red cabbage rolls


  • 1,6 kg red cabbage
  • 1,2 kg Silesian sausage
  • 4 eggs
  • 1 roll
  • margarine
  • pork fat
  • parsley
  • pepper
  • bone and soup vegetables stock



Cook cabbage with vinegar and salt. Cut off thick part of main veins. Chop sausage finely, add soaked and dry squeezed roll, egg, pepper and finely chopped parsley. Knead the mass, put on cabbage leaves, fold and roll. Place in saucepan with heated margarine, sprinkle with chopped pork fat. Stew under cover adding stock. Serve topped with rendered bacon.



This meal was prepared by the Babice Soletstvo Council during the 3rd “Silesian Tastes Festival 2008” in Racibórz.