Tender cabbage leaves wrapped around a savory filling of beef, pork, and rice, then baked in a tangy tomato sauce—this dish is pure comfort food straight from the heart of Poland.
Ingredients:
For the cabbage rolls:
- 1 large head green cabbage
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1 tsp paprika (optional)
For the tomato sauce:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt and pepper to taste
- 1/2 cup beef broth or water
- 1 tsp dried oregano or thyme (optional)
Directions:
- Prep the cabbage:
Bring a large pot of water to a boil. Core the cabbage and place the whole head into the boiling water for 2–3 minutes. Peel off the softened outer leaves. Repeat until you have about 12–14 good leaves. - Make the filling:
In a large bowl, mix together the ground beef, pork, rice, onion, garlic, egg, salt, pepper, and paprika. - Roll the cabbage:
Trim the thick vein from each cabbage leaf. Place 2–3 tablespoons of filling in the center of each leaf. Fold the sides in, then roll up tightly. - Make the sauce:
In a saucepan, heat olive oil and sauté onion and garlic until soft. Add crushed tomatoes, tomato paste, sugar, broth, and seasonings. Simmer for 10 minutes. - Assemble and bake:
Preheat oven to 350°F (175°C). Spread a little tomato sauce on the bottom of a baking dish. Arrange cabbage rolls seam-side down. Pour the remaining sauce over the top. Cover with foil. - Bake:
Bake for 1.5 to 2 hours, until the rolls are tender and flavors meld.
Prep Time: 30 mins
Cook Time: 1.5–2 hours
Total Time: About 2.5 hours
Servings: 6
Calories: ~350 per serving
Perfect with mashed potatoes or rye bread—this hearty, flavorful classic will make you feel like you’re sitting at Babcia’s table.