Update date: 10 September 2015

Stuffed cabbage (non wrapped stiffung) - dish of meat stuffing, semolina and cabbages


  • 1 kg of mixed types of meat
  • 70 dkg of white cabbages
  • 1 glass of semolina
  • 2 eggs
  • Salt
  • Pepper
  • Onion
  • Flour for coating
  • Fat for frying


  • Small can of tomato puree
  • 2 spoons of ketchup
  • 2 bouillon cubes



Purge the cabbages and dice it finely together with onion. Knead the minced meat with vegetables, semolina and eggs till the mass is homogeneous. Season to your taste. Form the eliptical balls (pigeons), coat in flour and fry in fat. Dissolve bouillon cubes in hot water (2 glasses). Add tomato puree, ketchup, mix carefully and boil for few minutes. Put the pigeons into the sauce and boil about an hour. After having them boiled you can add cream and serve with thick noodles.



This meal was prepared by the Country Homemakers’ Association "Tucznawianki" from Dąbrowa Górnicza during 5th “Silesian Tastes Festival 2010” in Złoty Potok.