Description
Traditional Polish Cabbage Rolls, stuffed with a savory mixture of ground pork, beef, rice, and aromatic spices, baked slowly in rich tomato sauce until tender and flavorful. A comforting and hearty dish perfect for family meals.
Ingredients
Scale
Cabbage Rolls
- 1 large head green cabbage
- 1 pound ground pork
- 1 pound ground beef
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Tomato Sauce
- 3 cups tomato sauce
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Core the cabbage and carefully peel off the leaves. Blanch the leaves for 2 to 3 minutes until softened, then set aside to cool.
- Cook Rice and Sauté Onion: Cook the rice according to package instructions. Meanwhile, sauté the finely chopped onion in a small amount of oil over medium heat until translucent, then allow to cool slightly.
- Make Filling: In a large bowl, combine ground pork, ground beef, cooked rice, sautéed onion, minced garlic, egg, salt, black pepper, and paprika. Mix thoroughly until evenly incorporated.
- Roll the Cabbage Leaves: Place about 2 tablespoons of the meat filling onto each softened cabbage leaf. Roll the leaf up tightly like a burrito, tucking in the sides to secure the filling. Repeat for all leaves and filling.
- Prepare for Baking: Spread a thin layer of tomato sauce on the bottom of a baking dish or Dutch oven. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the rolls ensuring they are fully covered.
- Bake: Cover the baking dish tightly with foil or a lid. Bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, until the cabbage is tender and the filling is cooked through.
- Serve: Garnish the cooked cabbage rolls with freshly chopped parsley and serve warm.
Notes
- Blanching cabbage leaves makes them pliable and easier to roll without tearing.
- Ensure the rolls are tightly wrapped to prevent filling from leaking during baking.
- You can substitute ground beef or pork with ground turkey or chicken for a leaner option.
- Leftover cabbage rolls store well and taste great reheated.
- For extra flavor, add a pinch of dried thyme or marjoram to the meat mixture.
