Description
Hearty Polish stuffed cabbage rolls deliver comfort straight from Warsaw’s kitchens, blending savory ground meat, rice, and tender cabbage leaves into a soul-warming meal. Generations of Polish families have cherished these delectable rolls, inviting you to savor a delicious slice of culinary tradition.
Ingredients
Scale
Main Ingredients:
- 1 large cabbage
- 1 pound (454 grams) ground beef
- 1 cup cooked rice
Aromatics and Seasonings:
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
Sauce Ingredients:
- 2 cups tomato sauce
- 1 cup beef broth
- 1 tablespoon sugar
- 1 tablespoon lemon juice
Garnish:
- Fresh dill
Instructions
- Carefully separate whole cabbage leaves after boiling them in hot water for 10-15 minutes until they become pliable and easy to handle. Drain and set aside to cool.
- Create a robust filling by combining ground beef with cooked rice, finely diced onions, crushed garlic, beaten egg, salt, and freshly ground black pepper. Mix ingredients thoroughly until well incorporated.
- Position each cabbage leaf with the curved side facing up, then place a precise portion of meat mixture near the leaf’s base. Fold the sides inward, then roll tightly to form compact cylindrical packages.
- Construct a savory sauce by whisking together tomato sauce, rich beef broth, a touch of sugar, and a splash of tangy lemon juice until smooth and well-blended.
- Arrange the rolled cabbage packages seam-side down in a deep baking dish, ensuring they fit snugly without excessive gaps.
- Generously pour the prepared sauce over the cabbage rolls, making certain each roll is mostly submerged in the liquid.
- Cover the baking dish with aluminum foil and roast in a preheated 350°F oven for approximately 1.5 to 2 hours. The rolls are ready when cabbage becomes tender and filling is completely cooked through.
- Remove from oven and let rest for 10 minutes. Optionally garnish with fresh chopped dill before serving hot with additional sauce from the baking dish.
Notes
- Choose tender, pliable cabbage leaves without tears for easier rolling and better presentation.
- Blanch cabbage leaves briefly to make them more flexible and prevent splitting during stuffing and baking.
- Use lean ground beef or substitute with ground turkey for a lighter version of the dish.
- Allow filling to cool slightly before rolling to prevent burning hands and improve texture.
- Don’t overstuff rolls; leave room for rice and meat to expand during cooking.
- Experiment with adding herbs like thyme or parsley to the meat mixture for extra flavor complexity.
- If avoiding gluten, replace regular rice with cauliflower rice or quinoa for a low-carb alternative.
- Store leftovers in an airtight container and reheat gently to maintain moisture and prevent drying out.
- Create vegetarian version by replacing meat with lentils, mushrooms, or plant-based protein crumbles.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 257 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 80 mg