The Bardic Chef: Recipe – Barovian Stuffed Cabbage Rolls

Never make assumptions of anyone. Even if the entire world around you calls them evil, screeches their sins at you, swears they are nothing but disastrous – unless you have experienced this yourself, there is no reason to assume they’re correct. The masses are often wrong. Now… the masses can often be right too, so be cautious, but don’t throw the baby out with the bathwater. Even the most twisted, vile, loathsome creatures can have a string of humanity trapped in them somewhere. Your only chance to bring it out is to never lose sight of it.


  • 2 Cabbages
  • 1 Egg
  • 1 Onion
  • 1 lb Ground Beef (replace with nearly any ground meat if needed)
  • 1 tbsp Paprika
  • Day old bread
  • 1 cup Prepared Sauerkraut
  • 1 tsp Salt
  • 1 tsp Pepper
  • ¼ cup Tomato Paste
  • ½ cup Red Wine


Combine ground beef, onion, cubed bread, salt, pepper, and paprika in a bowl. Mix well.

Fill large cauldron with water. Trim outer cabbage leaves, and stick a fork into the cabbage core. In boiling water, loosen and then remove the outer leaves as they get soft. Chop smallest pieces and cut off the stem. Add 2 tbsp of filling onto each leaf and fold.

Combine red wine and tomato paste, along with added paprika in a pan and simmer until sauce is thick. Place on the bottom of cauldron or deep pot. Place cabbage rolls in the pot, seam side down, and cover in sauerkraut and cabbage slices. Add more sauce, and boil for 2 hours. Serve.