Polish Stuffed Cabbage Rolls (Print Format)
Delicious Polish cabbage rolls filled with pork, rice, and herbs, cooked in a rich tomato sauce.
# Ingredients:
→ For the Rolls
01 -
1.5 lb ground pork shoulder
02 -
1 head white cabbage
03 -
1 cup cooked rice, cooled
04 -
1 large onion, chopped
05 -
1 tbsp vegetable oil
06 -
2 tbsp bread crumbs
07 -
Salt and black pepper, to taste
→ For the Tomato Sauce
08 -
1.5 cups chicken or beef broth
09 -
5 oz tomato paste
10 -
0.5 tsp paprika
11 -
1 tsp dried oregano
12 -
0.5 tsp dried thyme
13 -
0.25 cup heavy cream (optional)
14 -
Salt and black pepper, to taste
# Steps:
01 -
Remove the core and outer leaves from the cabbage. Blanch the whole head in boiling water for 5 minutes and cool slightly. Peel off the softened leaves, trimming thick veins to ensure pliability.
02 -
Heat vegetable oil in a pan over medium heat. Sauté the chopped onion until translucent, then set aside to cool.
03 -
In a large bowl, combine the ground pork, cooked rice, bread crumbs, sautéed onions, salt, and pepper. Mix thoroughly.
04 -
Place a spoonful of the filling onto each cabbage leaf. Fold sides in and roll tightly. Arrange rolls seam-side down in a baking dish or large pot.
05 -
Whisk together broth, tomato paste, oregano, paprika, thyme, salt, and pepper. Gradually incorporate heavy cream if using.
06 -
Pour sauce over cabbage rolls. Cover and simmer on low heat on the stove or bake at 375°F (190°C) for 1 to 1.5 hours until meat is fully cooked and cabbage is tender.
07 -
Serve hot with sauce spooned over the rolls. Excellent when paired with mashed potatoes or fresh bread.
# Tips:
01 -
Place tomato sauce at the bottom of the baking dish to prevent burning during baking.
02 -
Cook cabbage rolls gently on low heat or in a slow cooker for best results.
03 -
Discard outer cabbage layers for cleanliness.
04 -
Store cooled rolls in an airtight container; lasts 4 days refrigerated and up to 3 months frozen.