Description
Hearty Polish cabbage rolls bring comfort and tradition to dinner tables with their rich, meaty filling wrapped in tender cabbage leaves. Packed with flavor and nostalgia, this classic dish offers you a delicious journey through Eastern European culinary heritage.
Ingredients
Scale
Meat and Protein:
- 1 lb (450g) ground beef (or ground turkey)
- 1 egg
Grains and Base:
- 1 cup cooked white rice
Vegetables and Aromatics:
- 1 large head of cabbage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings and Sauces:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional, to balance acidity)
Garnish:
- Fresh parsley, chopped
Instructions
- Gently separate whole cabbage leaves from the head, carefully trimming the tough core to release intact leaves without tearing.
- Submerge leaves in rapidly boiling water for 2-3 minutes until pliable and slightly translucent, then immediately transfer to a cold water bath to halt cooking.
- In a spacious mixing vessel, thoroughly blend ground beef, cooked rice, diced onion, crushed garlic, beaten egg, and aromatic herbs until ingredients are evenly distributed.
- Position each softened cabbage leaf on a clean surface, placing a precise portion of meat mixture near the leaf’s base.
- Fold the bottom edge of the leaf over the filling, then tuck in side edges to create a compact, neat parcel.
- Roll the leaf tightly from bottom to top, ensuring a secure seal that prevents filling from escaping during cooking.
- Create a vibrant sauce by whisking tomato sauce with Worcestershire sauce and a hint of sugar for balanced flavor.
- Spread a thin layer of sauce across the bottom of a baking dish to prevent sticking.
- Nestle the rolled cabbage parcels seam-side down in the prepared dish, arranging them snugly.
- Generously drench the rolls with remaining tomato sauce, ensuring complete coverage.
- Shield the dish with aluminum foil and transfer to a preheated 350°F oven.
- Bake for approximately 45-50 minutes until cabbage becomes tender and meat filling reaches safe internal temperature.
- Remove foil during final 10 minutes to allow slight caramelization of sauce.
- Garnish with freshly chopped parsley before serving for a bright, herbaceous finish.
Notes
- Swap ground beef with ground turkey or plant-based meat for a leaner, lighter version that’s perfect for health-conscious eaters.
- Choose large, flexible cabbage leaves without tears to ensure smooth, tight rolling without filling spillage.
- Add a splash of red wine or beef broth to the tomato sauce for deeper, more complex flavor profiles that elevate the classic recipe.
- Prepare extra rolls and freeze uncooked for quick weeknight meals, maintaining texture and taste when thawed and baked directly from frozen state.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 6
- Calories: 307
- Sugar: 4 g
- Sodium: 523 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 63 mg