Stuffed Polish Cabbage

by

👩‍🍳 Step-by-Step Instructions

1. Prep the Cabbage

  • Boil the head: Core the cabbage and boil in a large pot for 10–15 mins until leaves peel easily.

  • Peel leaves: Let cool slightly, then gently separate leaves. Trim thick stems with a paring knife. 🔪

2. Make the Filling

  • In a bowl, mix 1 lb beef, ½ lb pork, ½ grated onion, 4 minced garlic cloves, 1 tsp lemon zest, 1 egg, and 2 cups cooked rice. Season with salt and pepper. 🥣

3. Whip Up the Tomato Sauce

  • Sauté ½ grated onion and 3 minced garlic cloves in 1 tbsp olive oil until soft.

  • Stir in 28 oz crushed tomatoes, ½ cup water, 1 tsp salt, and ¼ tsp pepper. Simmer 15 mins. 🍅🔥

4. Assemble the Rolls

  • Stuff: Place 2–3 tbsp filling on each cabbage leaf. Fold sides inward, roll tightly.

  • Layer: Arrange rolls seam-side down in a 9×13″ dish. Pour sauce over top. 🧆🫔

5. Bake & Serve

  • Bake at 350°F for 50–60 mins until cabbage is tender and sauce bubbles.

  • Rest 10 mins before serving. Sprinkle with dill and a spoonful of sour cream. 🍽️

📝 Pro Tips from Babcia

  • Freeze the cabbage first: Pop the whole head in the freezer overnight. Thaw, and leaves peel off effortlessly—no boiling needed! ❄️

  • Don’t overstuff: Too much filling = bursting rolls. Aim for golf-ball-sized portions. ⚠️

  • Leftovers rule: Store in the fridge up to 3 days. Reheat in the oven for maximum flavor. ♨️

❓ FAQ

Can I use jarred sauce?
Absolutely. Babcia would’ve used Campbell’s tomato soup in a pinch. 🥫

Why is my cabbage tough?
Undercooked leaves. Boil until pliable, or freeze as noted above. 🥶➡️🥬

Can I make these vegetarian?
Swap meat for sautéed mushrooms and lentils. Adjust seasoning aggressively. 🌱

🍽️ Serving Suggestions

  • Classic: Garlicky mashed potatoes and roasted carrots 🧄🥕

  • Modern: A crisp apple-fennel salad for contrast 🍏🥗

  • Polish tradition: A side of chłodnik (cold beet soup) in summer 🍵

📅 Grandma’s Gołąbki – Stuffed Polish Cabbage

  • Prep Time: 1 hour

  • Cook Time: 1 hour

  • Total Time: 2 hours

  • Servings: 12 rolls

📄 Ingredients

Cabbage Rolls:

  • 1 large green cabbage (core removed)

  • 1 lb ground beef (80/20)

  • ½ lb ground pork

  • ½ small yellow onion, grated

  • 4 garlic cloves, minced

  • 1 tsp lemon zest

  • 1 large egg, beaten

  • 2 cups cooked rice

  • 1 tsp kosher salt

  • ½ tsp black pepper

Tomato Sauce:

  • 1 tbsp olive oil

  • ½ small yellow onion, grated

  • 3 garlic cloves, minced

  • 28 oz crushed tomatoes

  • ½ cup water

  • 1 tsp salt

  • ¼ tsp black pepper

Garnish (optional):

  • Fresh dill or parsley

  • Sour cream

🧑‍🍳 Instructions

  1. Prep Cabbage: Boil cored cabbage 10–15 mins. Peel leaves; trim stems.

  2. Make Filling: Combine beef, pork, onion, garlic, lemon zest, egg, rice, salt, and pepper.

  3. Cook Sauce: Sauté onion and garlic in oil. Add tomatoes, water, salt, pepper. Simmer 15 mins.

  4. Assemble Rolls: Place 2–3 tbsp filling on each leaf. Fold sides, roll tightly. Arrange in dish.

  5. Bake: Pour sauce over rolls. Bake at 350°F 50–60 mins. Rest 10 mins. Garnish and serve.

📦 Notes

  • Freezing: Cool baked rolls completely. Freeze in airtight containers with sauce up to 3 months. Thaw overnight before reheating.

  • Shortcut: Use 1 jar (24 oz) marinara sauce instead of homemade.

Pages: 1 2

Leave a Comment