Polish Stuffed Cabbage Rolls (Print Version)
# Ingredients:
→ Rolls
01 -
Salt, as needed
02 -
700 g pork shoulder, ground
03 -
One head white cabbage
04 -
Breadcrumbs, 20 g
05 -
Cooked rice, cooled, 200 g
06 -
Pepper, to your liking
07 -
1 big onion, diced
08 -
15 ml oil (veggie)
→ Tomato Sauce
09 -
Salt, as much as you like
10 -
Black pepper, to your taste
11 -
60 ml heavy cream if you want
12 -
2.5 ml dried thyme
13 -
360 ml beef or chicken broth
14 -
140 g tomato paste
15 -
5 ml dried oregano
16 -
2.5 ml paprika
# Instructions:
01 -
Ladle a bit more sauce on top and enjoy these rolls while they're still hot. Go for some soft bread or creamy mashed potatoes on the side if you want.
02 -
Pour that tomato sauce over all the rolls. Cover up and simmer on the stove, or pop it into a hot oven at 190°C for an hour to an hour and a half, until the cabbage gets soft and the filling is fully done.
03 -
Stir broth, tomato paste, oregano, paprika, and thyme in a bowl. If you're adding cream, slowly mix it in at the end.
04 -
Lay out each cabbage leaf, scoop some meat filling onto each one, tuck in the sides, and roll nice and snug. Place them seam-side down in your favorite large dish or pot.
05 -
Throw the ground pork, cooled rice, sautéed onion, breadcrumbs, pepper, and salt into a big bowl and mix until everything's blended.
06 -
Pour the oil in a pan and heat it up over medium. Cook the chopped onion until it looks soft and see-through. Let it cool off before mixing.
07 -
Chop out the cabbage core and toss any tough outer leaves. Boil the full head for five minutes, let it cool off a bit, then gently pull off each leaf one by one. Trim big thick veins if needed. You just want bendy leaves here.
# Notes:
01 -
Slather a bit of tomato sauce on the bottom of your dish so the rolls don't get stuck and burn.
02 -
Skip the oven if you want—just simmer these on low heat on the stove or use a slow cooker.
03 -
Get rid of those outside cabbage leaves—their job is to keep things clean.
04 -
If you've got leftovers, keep them in a sealed container in the fridge for up to four days or toss in the freezer for up to three months.