This post contains affiliate links for products we love. Fusion Craftiness earns a small commission on these links at no cost to you.
Traditional Polish Cabbage rolls make for a classic Sunday dinner. These rolls are filled with a meat and rice mixture, then baked in tomato sauce until done.
IN THIS POST
Why I LOVE this recipe
Besides my love for all things brassicas, this recipe is deceptively easy to make. It is also scalable to your family situation. Bake some baby potatoes at the same time and dinner becomes easy. This takes about 2-3 hours to make, but most of that time is spent on the baking. Make this for a weekend rather than a busy weeknight.
For another comfy recipe that uses cabbage, consider Irish Colcannon, or Farikal, a traditional Norwegian soup.
How to Make Cabbage Rolls
Polish Cabbage Rolls
Traditional Polish Cabbage rolls make for a classic Sunday dinner. These rolls are filled with a meat and rice mixture, then baked in tomato sauce until done.9
Ingredients
- 18 large green cabbage leaves
- 1/2 large white or yellow onion, cut into quarters
- 5 cloves garlic, peeled
- 1 tsp ground cumin
- 1 Tbs hungarian or sweet paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 pound ground beef
- 1/2 cup white rice
- 1 large egg
- 15 oz can of fire roasted tomatoes
- 3 Tbs tomato paste
- 1 cup water
Instructions
- Soften cabbage leaves by simmering in a pot with 1 inch of water, covered
- Add onions, garlic, spices and salt/pepper to the bowl of a food processor. Pulse about 20 times. If you don't have a food processor, you can dice the onions and garlic by hand, then mix all stuffing ingredients in a large mixing bowl.
- Add meat, egg and rice to food processor, pulse until just mixed through. Set aside.
- In a small bowl, add tomatoes and tomato paste, stir until well combined.
- In a large pot, add two cabbage leaves to the bottom, then pour the tomato mixture on top.
- ROLLING THE CABBAGE - Lay one softened leaf on a flat surface with the stem end nearest you. Add approximately 1/4 cup of meat mixture, or approximately 1/14th of the mixture, on the stem-end. Roll once, then fold in the sides and continue rolling until you reach the other end. If the stem is too thick, you can trim a bit off with a knife in order to make the rolling easier. Place the roll in the pot, on top of the tomato sauce. Continue making cabbage rolls and fill the pot with them.
- After all the rolls are completed, add one cup of water and add the two remaining cabbage leaves to the top of the rolls. Cover and bake in a pre-heated oven at 375F for 1 1/2 hours.
- OPTIONAL SIDE POTATOES
- Cut baby potatoes in half, place in a baking dish. Drizzler olive oil, salt and pepper taste on top of potaotes and give a good toss to coat evenly. Add 1/2 inch of water to pan, cover and bake in the oven along side the pot of cabbage rolls.
Notes
- If you don't have a food processor, you can dice the onions and garlic by hand, then mix all stuffing ingredients in a large mixing bowl.
- You can use other grains instead of white rice such as buckwheat, brown rice, millet etc.
- You can use jarred red pasta sauce instead of diced tomatoes and tomato paste.
- Try making this vegetarian or vegan by subtituting diced mushrooms for the meat.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 7 Serving Size: 2 rollsAmount Per Serving: Calories: 317Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 84mgSodium: 509mgCarbohydrates: 30gFiber: 9gSugar: 14gProtein: 25g
Polish Cuisine
Cabbage, root vegetables, mushrooms and cucumbers are plentiful in Polish cuisine. The pig has surpassed the goose as the dominating meat over the past hundred years. Due to previous subjugation, Polish culinary history has influences from its neighboring countries such as Czech Republic, Slovakia, Germany and Russia.
Pickling and fermenting was a common way of preserving vegetables for the Winter. These traditions of yesterday still have an impact on modern Polish cuisine.
Sausages and other smoked meats are common in Polish recipes.
Cabbage rolls have become a favorite dinner for many generations of Poles.
Frequently Asked Questions
WHAT DIFFERENT TYPES OF CABBAGE ROLLS ARE THERE? – The difference usually lies in the sauce. Poles prefer a savory tomato sauce similar to that of spaghetti sauce. Other countries such as Hungary and Ukraine prefer a sweet and sour sauce. The types of meat can vary depending on what’s available.
WHY DO POLES LOVE CABBAGE? – Cabbage grows very well in Eastern Europe. It is a staple due to its abundance as well as the ability to preserve it through fermentation. It has been prized for its nutritional value as both a fresh vegetable as well as a fermented one.
CAN I MAKE THIS DISH VEGETARIAN? – YES! Simply substitute diced mushrooms for meat and make the rest as usual.
WHAT IF I DON’T HAVE A FOOD PROCESSOR? – Food processors are convenient allies in the kitchen, however they are a modern invention. Simply dice the veggies by hand and mix the remaining ingredients in a large bowl. No food processor needed.
WHAT CAN I SUBSTITUTE FOR THE WHITE RICE? – Other grains you can use include buckwheat, millet, brown rice, rolled or cut oats.
RESOURCES
This recipe is inspired by Cooking the Jewish Way by Ann Wald