My Polish Aunt’s Classic Stuffed Cabbage Rolls
If you love comforting, homemade meals, these traditional Polish-style stuffed cabbage rolls are definitely worth trying. Tender cabbage leaves are wrapped around a savory mixture of ground meat, onion, rice, and seasonings, then slowly cooked in a rich tomato sauce until everything is tender and flavorful.
This is the kind of recipe that tastes even better the next day, making it perfect for family dinners, holidays, or a cozy weekend meal.
Ingredients
For the cabbage rolls
– 1 large green cabbage
– 1 lb (450 g) ground pork, beef, or a combination of both
– 1/2 cup uncooked white rice
– 1 medium onion, finely chopped
– 1 large egg
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon paprika
– 1/2 teaspoon dried marjoram
– 2 tablespoons fresh parsley, chopped
For the tomato sauce
– 2 cups tomato sauce
– 1 cup crushed tomatoes
– 1 cup beef or chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon sugar, optional
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon paprika
– 1 small onion, finely chopped
Step 1: Prepare the Cabbage
Remove any damaged outer leaves from the cabbage.
Bring a large pot of water to a boil. Carefully place the whole cabbage into the hot water.
As the cabbage cooks, the outer leaves will gradually soften. Use tongs to carefully remove the softened leaves one at a time and place them on a plate.
Continue until you have enough large, flexible leaves for your rolls.
Cut away the thickest part of the central rib from each leaf. This makes the leaves much easier to roll.
Step 2: Prepare the Filling
Cook the rice until it is partially cooked but not completely soft. Drain it and allow it to cool slightly.
In a large bowl, combine:
– Ground meat
– Partially cooked rice
– Chopped onion
– Garlic
– Egg
– Salt
– Black pepper
– Paprika
– Marjoram
– Parsley
Mix everything gently until well combined.
Avoid overmixing the meat because the filling can become unnecessarily dense.
Step 3: Roll the Cabbage
Place one cabbage leaf flat on a clean work surface.
Put a small amount of the meat mixture near the lower center of the leaf.
Fold the sides inward, then roll the cabbage forward tightly enough to hold the filling inside.
Repeat with the remaining leaves and filling.
Don’t overfill the cabbage leaves because the rice and meat mixture will expand as it cooks.
Step 4: Make the Sauce
Heat a little oil in a large pot or deep oven-safe dish.
Add the chopped onion and cook until softened.
Add the tomato paste, tomato sauce, crushed tomatoes, broth, paprika, salt, and black pepper.
If the tomatoes are particularly acidic, a small amount of sugar can help balance the flavor.
Bring the sauce to a gentle simmer.
Step 5: Arrange the Rolls
Spread a little tomato sauce over the bottom of your cooking dish.
Arrange the cabbage rolls seam-side down in a single layer when possible.
Pour the remaining tomato sauce over the top, making sure the rolls are surrounded by sauce.
Cover the dish with a lid or aluminum foil.
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