Print

Polish Stuffed Cabbage Rolls Made Easy Delicious Recipe

POLISH STUFFED CABBAGE ROLLS centered hero view, clean and uncluttered
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. 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.
  2. Gently separate 8 cabbage leaves and cut a V-shape from the thick stem area to make rolling easier. Set aside.
  3. Combine crushed tomatoes, brown sugar, and red wine vinegar in a saucepan and simmer for 15 minutes until well blended, then remove from heat.
  4. Preheat your oven to 350 degrees Fahrenheit.
  5. 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.
  6. Mix ground beef, cooked rice, egg, parsley, salt, and pepper with the onion and garlic mixture until evenly combined.
  7. Shape the meat mixture into logs approximately 4 inch long and 2 inch wide.
  8. Place a meat log onto each cabbage leaf and roll it up, folding in the sides to secure the filling. Repeat with remaining leaves.
  9. 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.
  10. 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

Nutrition

Find it online: https://www.amgroyal.com/polish-stuffed-cabbage-rolls/