Polish Stuffed Cabbage Rolls (Print Version)
# Ingredients:
→ For the Rolls
01 -
700 g ground pork shoulder
02 -
1 head white cabbage
03 -
200 g cooked rice, cooled
04 -
1 large onion, chopped
05 -
15 ml vegetable oil
06 -
20 g breadcrumbs
07 -
Salt, to taste
08 -
Black pepper, to taste
→ For the Tomato Sauce
09 -
360 ml chicken or beef broth
10 -
140 g tomato paste
11 -
2.5 ml paprika
12 -
5 ml dried oregano
13 -
2.5 ml dried thyme
14 -
60 ml heavy cream (optional)
15 -
Salt, to taste
16 -
Black pepper, to taste
# Instructions:
01 -
Remove the core from the cabbage and discard the outer leaves. Blanch the whole cabbage head in boiling water for 5 minutes, then allow to cool slightly. Gently peel off the leaves and trim any thick veins to ensure pliability.
02 -
Heat the vegetable oil in a pan over medium heat. Sauté the chopped onion until translucent, then set aside to cool.
03 -
In a large bowl, thoroughly mix the ground pork, cooked rice, breadcrumbs, sautéed onion, salt, and pepper.
04 -
Place a portion of the pork mixture onto each prepared cabbage leaf. Fold in the sides and roll up tightly. Arrange the rolls seam-side down in a large baking dish or pot.
05 -
In a bowl, whisk together the broth, tomato paste, paprika, oregano, and thyme. If using, gradually incorporate the heavy cream.
06 -
Pour the tomato sauce over the cabbage rolls. Cover and simmer gently on the stove or bake in a preheated oven at 190°C for 60–90 minutes, until the meat is cooked through and the cabbage is tender.
07 -
Serve the cabbage rolls hot with extra sauce spooned over the top. Accompany with mashed potatoes or fresh bread if desired.
# Notes:
01 -
Line the baking dish with some tomato sauce to prevent the cabbage rolls from sticking or burning.
02 -
Cabbage rolls can be cooked on the stovetop over low heat or in a slow cooker as an alternative to baking.
03 -
Always discard the outer cabbage leaves to ensure cleanliness.
04 -
Store cooled cabbage rolls in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.