Pittsburgh Polish: Lauren & Zach’s Cabbage Rolls Recipe

Zach should really be writing this because this is a recipe that he and Lauren, a native Pittsburgh Polish friend, created.  Come on Yinz guys, with the prep it takes to get this recipe off the ground, you would think you could write this post too!  The recipe and interest in Polish food at large  was inspired by Lauren’s grandmothers cooking of Kielbasa, Sauerkraut, Halushki noodles, and Perogies.  When asked if Zach and Lauren ever ventured out to any Polish restaurants in Pittsburgh they remarked that Polish food isn’t really the kind of food you rush out to eat at a restaurant because it is often quite bland.   Considering that Zach is also an expert in the bland food category, being from the Midwest and all where you eat stews, casseroles, and hot dishes all the time, it is a bit amazing that these two came up with such a killer recipe.  Only kidding, these two are whizzes in the kitchen.  The secret ingredients in this recipe is the combination of veal and and pork and the use of tomato soup for the sauce.

This Cabbage Roll Recipe even feels a bit classy served on top of their silky smooth, Creamy Mashed Potatoes (recipe below).  It will brighten up any dreary fall or winter Sunday evening and feed you all week long.

Lauren & Zach’s Cabbage Rolls Recipe


  • 1 lb. ground veal
  • 1 lb. ground pork
  • 2 eggs
  • 1/2 yellow onion, chopped
  • 1/4-1/2 cup Sauerkraut
  • 2 TBSP Garlic Powder
  • 3/4 cup Parsley
  • 2 cups Rice, cooked
  • 1 Head of Cabbage

Sauce:

  • 2, 12 ounce cans of Campbells Tomato Soup
  • 1 tsp salt
  • 1 TBSP White wine vinegar
  • 1- 1 1/2 TBSP sugar

Preheat oven to 350F.

In a large bowl mix together the veal, pork, eggs, onion, garlic powder, Sauerkraut, Parsley, and Rice.

Fill a large stock pot with water and place the entire head of cabbage into the water.  Boil the cabbage for 2 minutes and turn off.   Now pull a cabbage leaf out of the pot, one at a time when you need it, and you will be ready to roll it up.  Place 1/4 cup of the meat mixture into the center of the cabbage leaf, roll it up and tuck in the ends.  Place them in rows in your 13×19 glass baking dish.

Mix together the sauce ingredients.  Pour the sauce over top of our cabbage rolls.  Cover the cabbage rolls with foil.  Bake for 1 1/2 hours @ 350F.

For Serving:  Put mashed potatoes in the bottom of of wide, flat boll and spoon two cabbage rolls over top with some extra sauce from the dish! Serve!

Creamy Mashed Potatoes

You want the mashed potatoes to be somewhat thinner and very smooth. 

  • 3 1/2 lbs. Russet Potatoes, quartered length-wise
  • 1 stick of butter
  • Garlic Powder
  • Salt
  • 1/2-1 1/2 cups of Milk or Cream

Boil the potatoes until soft.  Drain and put pototes into your mixer and add the butter, garlic powder, and salt.  Slowly add a bit of milk or cream until you get a nice and creamy, smooth texture.

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