Description
Enjoy classic polish stuffed cabbage rolls with a savory meat and rice filling cooked in tangy tomato sauce. This traditional Polish dish offers a satisfying dinner perfect for any occasion. Simple ingredients combine for a comforting meal.
Ingredients
Scale
- 8 leaves green cabbage
- 28 oz crushed tomatoes
- ¼ cup brown sugar
- 1 tablespoon red wine vinegar
- 2 tablespoon unsalted butter
- ½ cup onion diced
- 1 tablespoon garlic minced
- 1 lb lean ground beef
- 1 cup white rice cooked
- 1 large egg
- 2 tablespoon parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Bring a large pot of water to a boil, then add the cabbage with the stem removed and cook for 3 to 5 minutes until tender. Drain and cool enough to handle.
- Gently separate 8 cabbage leaves and cut a V-shape from the thick stem area to make rolling easier. Set aside.
- Combine crushed tomatoes, brown sugar, and red wine vinegar in a saucepan and simmer for 15 minutes until well blended, then remove from heat.
- Preheat your oven to 350 degrees Fahrenheit.
- Melt butter in a skillet over medium heat, cook diced onions until soft about 5 minutes, then add garlic and cook for another minute before transferring to a bowl.
- Mix ground beef, cooked rice, egg, parsley, salt, and pepper with the onion and garlic mixture until evenly combined.
- Shape the meat mixture into logs approximately 4 inch long and 2 inch wide.
- Place a meat log onto each cabbage leaf and roll it up, folding in the sides to secure the filling. Repeat with remaining leaves.
- Pour half of the tomato sauce into the bottom of a 9×13 baking dish, arrange the cabbage rolls on top, and then cover them with the remaining sauce.
- Bake rolls in the oven for 1 hour. Allow to cool for 10 minutes before serving.
Notes
- To Freeze: store cooked and cooled rolls with sauce in a freezer-safe container or bag for up to 3 months
- To Reheat from frozen: heat rolls and sauce gently on medium-low heat until warmed through
- To Prepare Ahead: make meat filling, sauce, and boil cabbage leaves up to 2 days in advance
- keep refrigerated and assemble before baking
- Variations: swap ground beef with lamb or a mix, add Italian seasoning, add Worcestershire sauce, or substitute tomato products
- top with shredded mozzarella during the last 15 minutes for a cheesy twist
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: Polish
Nutrition
- Serving Size: 1 roll
- Calories: 261kcal
- Sugar: 12g
- Sodium: 473mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 66mg