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Polish Stuffed Cabbage Rolls

Comforting Polish stuffed cabbage rolls filled with a hearty meat-and-rice mixture and baked in a tangy tomato sauce, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Polish
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head green or Savoy cabbage for wrapping the filling
  • 1 pound ground beef, or a 50-50 blend with ground pork for the filling
  • 1 cup cooked rice should be slightly cooled
  • 1 small onion, finely chopped for flavor
  • 2 cloves garlic, minced for flavor
  • 1 large egg, lightly beaten to bind the filling
  • 1-1.5 teaspoons kosher salt and black pepper to season the filling
  • 1.5 teaspoons sweet paprika for flavor
  • 2 cups crushed tomatoes or tomato passata for the sauce
  • 1 cup low sodium broth, chicken or beef for the sauce
  • 1 tablespoon sugar or honey to balance acidity in the sauce
  • 2 tablespoons butter, optional for dotting on top
Flavor Boosters
  • 1 spoonful tomato paste optional for extra flavor
  • 1 splash vinegar or lemon juice optional for brightness
  • 1 handful parsley, chopped for freshness

Method
 

Prepare the Cabbage
  1. Cut out a deep cone around the core of the cabbage and remove it.
  2. Bring a large pot of salted water to a boil.
  3. Lower the whole cabbage head into the water, core side down, and let it sit for about 3 minutes.
  4. Use tongs to gently peel off softened outer leaves, set them aside, and return the rest to the pot.
  5. Repeat until you have 12 to 14 nice leaves.
  6. Trim the thick rib at the base of each leaf to make it more pliable.
Make the Filling
  1. In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix gently.
  2. In a separate bowl, stir together the crushed tomatoes, broth, sugar or honey, and a pinch of salt and pepper.
  3. Taste and adjust seasonings as needed.
Assemble and Bake
  1. Preheat the oven to 350°F (175°C).
  2. Spread a thin layer of sauce in a baking dish lined with small cabbage leaves.
  3. Lay a cabbage leaf flat, place about 1/3 cup of filling near the stem end, fold over sides, and roll up from the bottom.
  4. Place seam side down in the dish and repeat until filling is used up.
  5. Pour remaining sauce over rolls and dot with butter if desired.
  6. Cover tightly with foil and bake for 75 to 90 minutes, uncover for the last 10 minutes.

Notes

Let the rolls rest for 10 minutes before serving. If sauce thickens, add a splash of broth or water to loosen.