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Chef Ava

Polish Stuffed Cabbage Rolls

Tender cabbage leaves wrapped around a savory filling of ground beef, pork, cooked rice, onion, and garlic, then baked in a rich sweet-tangy tomato sauce until tender. These comforting Polish stuffed cabbage rolls make a hearty old-world family meal and are finished with fresh dill.
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Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: Polish
Calories: 1
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large cabbage
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup cooked rice
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 cups tomato sauce
  • 1 cup beef broth
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • fresh dill, optional

Equipment

  • large pot For simmering and softening the whole cabbage.
  • large mixing bowl
  • Separate mixing bowl For combining the tomato sauce mixture.
  • baking dish
  • aluminum foil For tightly covering the baking dish during the first 75 minutes.
  • instant-read thermometer For checking that the filling reaches 160°F.

Method
 

  1. Remove the core from the cabbage. Lower the whole cabbage into simmering water. As the outer leaves soften, gently peel them away one at a time until you have 10–12 large leaves.
    Trim the thick center rib from each cabbage leaf, being careful not to cut all the way through. This makes each leaf much easier to fold and roll around the filling.
  2. In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, and black pepper.
    Mix until everything is evenly combined. In a separate bowl, combine the tomato sauce, beef broth, sugar, and lemon juice to create the sauce that will surround the cabbage rolls as they bake.
  3. Spread a thin layer of the tomato sauce mixture over the bottom of a baking dish.
    Place some of the meat mixture near the base of each cabbage leaf. Fold in the sides and roll tightly to enclose the filling. Take care not to overfill the leaves, since the filling needs room to cook evenly.
    Arrange each cabbage roll seam-side down in the baking dish so the rolls stay securely closed.
  4. Pour the remaining tomato sauce mixture evenly over the cabbage rolls. Cover the baking dish tightly with foil and bake at 350°F for 75 minutes.
    Remove the foil and bake for another 15 minutes, until the cabbage is tender and the filling reaches 160°F.
    Garnish with fresh dill if desired and serve warm with plenty of the tomato sauce spooned over the top.

Notes

Soften the cabbage leaves gradually and trim the thick center ribs without cutting through the leaves. Do not overfill the rolls, and arrange them seam-side down in the baking dish. Cover tightly with foil for the first 75 minutes of baking, then uncover and bake for another 15 minutes until the filling reaches 160°F. Serve warm with plenty of tomato sauce and optional fresh dill.