Traditional Polish Stuffed Cabbage Rolls

The greatest Polish cabbage rolls are prepared with ground meat, rice, and tomato soup. These simple handmade buns are a family favorite! Includes instructions for easily blanching cabbage leaves to prevent ripping.

INGREDIENTS

SAUCE

1 tablespoon olive oil

1/2 medium onion finely chopped

2 cloves garlic minced

1 can (15 ounce) tomato sauce

1 can (14.5 ounce) petite diced tomatoes

1 tablespoon cider vinegar

1 1/2 tablespoons brown sugar

salt and pepper to taste

CABBAGE ROLLS

1 large head green cabbage

1/2 pound ground pork sausage

1/2 pound ground beef

1/2 medium onion finely chopped

2 cloves garlic minced

1 egg

3/4 cup Minute Rice (or long-grain parboiled white rice)

1 tablespoon dried parsley

1/2 teaspoon paprika

DIRECTIONS

Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove to a colander to drain and cool. Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.

In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2-3 minutes, stirring several times. Reduce heat to low and add garlic. Cook for 1 minute, stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar, and brown sugar. Season with salt and pepper to taste. Simmer for 10 minutes.

Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish. In a large bowl, mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley, and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight. Place the rolls on the tomato sauce in a single layer in the casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce.

Cover with aluminum foil. Bake in a preheated 350-degree oven for 80-90 minutes

NOTES

Buy a large head of cabbage so you have large leaves to work with and extra leaves just in case.

Choose whatever mixture of ground beef, ground pork, or sausage your family will like best. My husband loves sausage, so I often make it with 100% ground sausage.

Recipe Card

Traditional Polish Stuffed Cabbage Rolls

The greatest Polish cabbage rolls are prepared with ground meat, rice, and tomato soup. These simple handmade buns are a family favorite! Includes instructions for easily blanching cabbage leaves to prevent ripping.

SAUCE

  • 1 tablespoon olive oil
  • 1/2 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 can (15 ounce tomato sauce)
  • 1 can (14.5 ounce petite diced tomatoes)
  • 1 tablespoon cider vinegar
  • 1 1/2 tablespoons brown sugar
  • salt and pepper to taste

CABBAGE ROLLS

  • 1 large head green cabbage
  • 1/2 pound ground pork sausage
  • 1/2 pound ground beef
  • 1/2 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 egg
  • 3/4 cup Minute Rice (or long-grain parboiled white rice)
  • 1 tablespoon dried parsley
  • 1/2 teaspoon paprika
  1. Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove to a colander to drain and cool. Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
  2. In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2-3 minutes, stirring several times. Reduce heat to low and add garlic. Cook for 1 minute, stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar, and brown sugar. Season with salt and pepper to taste. Simmer for 10 minutes.
  3. Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish. In a large bowl, mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley, and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight. Place the rolls on the tomato sauce in a single layer in the casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce.
  4. Cover with aluminum foil. Bake in a preheated 350-degree oven for 80-90 minutes

Buy a large head of cabbage so you have large leaves to work with and extra leaves just in case.

Choose whatever mixture of ground beef, ground pork, or sausage your family will like best. My husband loves sausage, so I often make it with 100% ground sausage.

Main Course
American
Traditional Polish Stuffed Cabbage Rolls

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