Stuffed Polish Cabbage
These classic Polish cabbage rolls are filled with a savory meat and rice mixture, wrapped in tender cabbage leaves, and baked in rich tomato sauce.
Ingredients
For the Cabbage Rolls
- 1 large green cabbage core removed
- 1 lb ground beef 80/20
- ½ lb ground pork
- ½ small yellow onion grated
- 4 garlic cloves minced
- 1 tsp lemon zest
- 1 large egg beaten
- 2 cups cooked rice
- 1 tsp kosher salt
- ½ tsp black pepper
For the Tomato Sauce
- 1 tbsp olive oil
- ½ small yellow onion grated
- 3 garlic cloves minced
- 28 oz crushed tomatoes
- ½ cup water
- 1 tsp salt
- ¼ tsp black pepper
Garnish (Optional)
- Fresh chopped dill or parsley
- Sour cream
Instructions
Step 1: Prep the Cabbage
- Bring a large pot of water to a boil. Core the cabbage and submerge it carefully.
- Boil for 10–15 minutes until outer leaves are pliable.
- Peel off 12 large leaves and trim the thick stem veins for easier rolling.
Step 2: Make the Filling
- In a large bowl, mix together ground beef, ground pork, grated onion, minced garlic, lemon zest, egg, cooked rice, salt, and pepper.
- Mix until well combined but don’t overwork it.
Step 3: Make the Sauce
- In a saucepan, heat olive oil over medium heat.
- Sauté grated onion and garlic until soft, about 3–4 minutes.
- Stir in crushed tomatoes, water, salt, and pepper. Let it simmer for 15 minutes.
Step 4: Assemble the Rolls
- Lay a cabbage leaf flat and place 2–3 tablespoons of the meat filling near the base.
- Fold the sides over the filling, then roll tightly like a burrito.
- Repeat with remaining leaves and filling.
Step 5: Bake the Cabbage Rolls
- Preheat oven to 350°F.
- Place the cabbage rolls seam-side down in a baking dish.
- Pour tomato sauce evenly over the rolls.
- Cover tightly with foil and bake for 50–60 minutes.
- Let rest for 10 minutes before serving.
Step 6: Garnish and Serve
- Top with chopped dill or parsley and a dollop of sour cream if desired.
- Serve hot with crusty bread or boiled potatoes.