Stuffed Cabbage Rolls Polish Style

Stuffed Cabbage Rolls Polish Style Recipe

A must try cabbage meal
Yield: 18 rolls    Preparation Time: 30 minutes    Cooking Time: 1 hour
A traditional Polish recipe with a pork and beef mixture wrapped in succulent cabbage.


1 whole head cabbage
½ pound ground pork
1 large onion, chopped
1 ½ cups cooked rice
1 pound ground beef
2 tablespoons butter
1 cup beef stock
1 teaspoon finely chopped garlic
1 teaspoon salt
¼ teaspoon black pepper
Sour cream for garnish (optional)

Recipe Instructions

Preheat the oven to 350 degrees.

Cook the cabbage.
Remove the core from the cabbage. Place the whole head in a large pot of boiling salted water. Cook for 3 minutes and remove 18 individual leaves. Use a paring knife to cut away the thick centre stem from each leaf but do not cut all the way through. Chop up the remaining cabbage and place it the bottom of a casserole dish.

Make the filling.
Fry the onions in a large frying pan in the butter and let them cool. Mix the cooled onions with the beef, pork, rice, garlic, salt and pepper.

Make the rolls.
Place roughly ½ cup of the filling on each cabbage leaf. Roll up to encase the meat and flip over the sides, something like an envelope. Place the cabbage rolls on top of the chopped cabbage in the casserole dish and season with salt and pepper. Pour the beef stock over the rolls and place in the oven covered. Bake for 1 hour until the meat is tender.

Serve with the juices from the pan and drizzle with sour cream.

Makes 18 Cabbage Rolls


Main Meal