Description
A traditional Polish dish featuring tender cabbage leaves stuffed with a flavorful mixture of ground beef, pork, rice, and aromatic seasonings, then baked in a rich tomato sauce until perfectly cooked.
Ingredients
For the Cabbage and Rice
- 1 large leafy head green cabbage (or Savoy cabbage)
- 3/4 cup uncooked white rice (preferably converted/parboiled)
- Salt
For the Sauce
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 7 cloves garlic, chopped, divided
- 1 can (28-ounce) crushed tomatoes
- 1/2 cup water (to rinse out tomato can)
- 1 teaspoon dried marjoram
- 2 teaspoons beef bouillon concentrate (such as Better Than Bouillon)
- 1 teaspoon red wine vinegar (optional and to taste)
- Salt and freshly ground black pepper to taste
For the Filling
- 1 pound ground beef (preferably ground chuck)
- 1 pound ground pork
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley, divided
For Serving (optional)
- Chopped fresh dill
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly spray a 13 x 9-inch baking dish with cooking spray to prevent sticking.
- Prepare the Cabbage: Remove as much of the cabbage core as possible. Place the whole cabbage in a large pot of salted boiling water. Boil for 5-6 minutes until 12 cabbage leaves can be removed easily with tongs. Help separate leaves using a knife if needed. Lay leaves on a rimmed baking sheet to cool. Once cool, trim the thick center rib creating a V-shape so you can fold the leaf over the filling later. Set aside.
- Cook the Rice: Using the same water used to blanch the cabbage, bring it back to a boil and cook the uncooked rice for 6-7 minutes until al dente (firm to the bite). Drain rice in a sieve and rinse under cold water to stop cooking. Drain well and transfer to a large mixing bowl.
- Prepare the Sauce: Heat canola oil in a large saucepan over medium-high heat. Add the chopped onion and cook 4-5 minutes until softened. Transfer half the onion to the bowl with rice, leaving the other half in the saucepan. Add half the garlic cloves to the onions in the pan and cook for 10-15 seconds until fragrant. Add crushed tomatoes, rinsing water from the can, dried marjoram, and beef bouillon concentrate to the saucepan. Simmer for 10-12 minutes until the sauce thickens. Season with salt, black pepper, and optional red wine vinegar. Pour about 1/2 cup of sauce into the prepared baking dish.
- Finish the Filling: To the bowl containing rice and half the onions, add the remaining garlic, ground beef, ground pork, egg, 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the chopped parsley. Mix everything thoroughly to combine.
- Assemble the Cabbage Rolls: Place a cabbage leaf flat on your work surface with the V-cut side facing up. Place approximately 1/12th of the filling mixture just above the V-cut. Fold the flaps over the filling and roll the leaf tightly to enclose the filling. Place the roll seam side down in the baking dish. Repeat for the remaining cabbage leaves and filling.
- Bake the Rolls: Pour the remaining tomato sauce evenly over the cabbage rolls. Bake uncovered in the preheated oven for 55-60 minutes, or until an instant-read thermometer inserted into the center of a cabbage roll registers 165°F (74°C).
- Garnish and Serve: Sprinkle the remaining chopped fresh parsley and optional fresh dill over the baked cabbage rolls before serving for added color and flavor.
Notes
- Using converted (parboiled) rice helps the rice hold its shape better when cooked inside the rolls.
- If you prefer a milder garlic flavor, reduce the number of garlic cloves to taste.
- You can substitute ground turkey or chicken for a leaner filling, but adjust seasonings accordingly.
- Leftover cooked cabbage can be saved for salads or soups.
- Ensure the cabbage leaves are pliable before rolling to avoid tearing—blanching time may vary with cabbage size.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
