Stuffed Cabbage Rolls with Meat and Rice (Polish, Traditional Reinterpretation) - photo 1
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Stuffed Cabbage Rolls with Meat and Rice (Polish, Traditional Reinterpretation)

Pikantne Main dishes Regional Cuisine of Poland 90 min Hard 66 wyświetleń ~37.69 PLN - (0)
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Description

Classic Polish stuffed cabbage rolls: leaves of white cabbage filled with a mixture of ground meat and rice, stewed in an aromatic tomato-broth sauce. A hearty, warming, and visually pleasing dish — soft leaves with a delicate flavor envelop the moist, seasoned filling inside. They originate from Central European cuisine; in Poland, they are prepared seasonally in winter as a homemade dinner. Serve hot with mashed potatoes or gnocchi and pickled cucumber. In this version, we add marjoram and lightly browned onion for depth of flavor, and we combine the sauce with concentrate and passata, which gives it a velvety consistency and pleasant acidity.

Ingredients Used

Ingredients (19)

Servings:
6
  • White cabbage (head) 1 szt.
  • Pork and beef minced meat 800 g
  • White rice (dry) 150 g
  • Onion 2 szt.
  • Carrot 2.5 szt.
  • Garlic 3 ząbki
  • Egg 1 szt.
  • Rapeseed oil 30 g
  • Tomato passata 400 g
  • Broth (clear soup) — hot 500 ml
  • Butter 30 g
  • Tomato paste 70 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Dried marjoram 2 łyżeczki
  • Bay leaf 6.7 szt.
  • Allspice 3 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • 18% cream (optional) 100 g
  • Dill 1.5 pęczki
💰 Szacowany koszt dania: ~37.69 PLN (6.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the cabbage

1

Cut off the outer damaged leaves from the head of cabbage. Using a sharp knife, cut out the core (the hard, central piece) at an angle to make it easier to separate the leaves. Place the head in a large pot of boiling salted water (about 2-3 liters) and cook the whole head for 6-8 minutes. After 6 minutes, try to remove the leaves: gently pull on one leaf – it should come off easily and be flexible. If the leaves are still hard in the center, cook for another 2-4 minutes.

Ingredients: White cabbage (head), Salt
Use a large pot so the leaves have space. You can also pierce the head with a sharp knife in a few places first, which will help the water penetrate. If the leaves have a very thick vein, after cooling, remove it with a knife: place the leaf on a cutting board and gently cut off the tough part, leaving the thin soft parts for wrapping.
2

Drain the leaves in a colander and let them cool to a temperature that can be touched (about 10 minutes). If the leaves still have a thick vein, place the leaf on a board, brush the inner side with a bit of oil, and carefully trim the tough, central spine with a knife or sew it horizontally to make it easier to roll the leaf.

Ingredients: White cabbage (head), Rapeseed oil
A colander and a wide bowl help to quickly drain the leaves. Use a small, sharp knife to trim the thick veins. Don't throw away the remaining cabbage — it can be used for soup or salad.

Rice

3

In a medium saucepan, add the rice (150 g) and rinse it with cold water, mixing with your hand until the water is clear. Pour in 300 ml of cold water, bring to a boil, cover, and cook on low heat for 10 minutes. After 10 minutes, check: the grains should be al dente (not fully soft, as they will continue to cook in the stuffed cabbage). Drain the excess water and let it cool, separating the grains with a fork.

Ingredients: White rice (dry)
Use a lid and set to low heat to prevent the rice from burning. If after 10 minutes most of the water has been absorbed and the rice is still a bit hard, add 1-2 tablespoons of water and cook for another 1-2 minutes.

Filling

4

Finely chop the onion (about 3-4 mm dice). Grate the carrot on a medium grater. Heat a pan (diameter 26-28 cm) over medium heat, pour in the rapeseed oil (30 g). Add the onion and sauté for 5-6 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add the grated carrot and sauté for another 4 minutes, until the carrot softens. Finally, add the finely chopped garlic and sauté for 30-60 seconds — just until the aroma is released, do not burn.

Ingredients: Onion, Carrot, Garlic, Rapeseed oil
A frying pan with a diameter of 26–28 cm is optimal. Use a wooden spoon for stirring. The onion should be translucent and soft — if it starts to burn, lower the heat.
5

In a large bowl, combine ground meat (800 g), cooked and cooled rice, sautéed vegetables (onion, carrot, garlic), egg (60 g), marjoram (4 g), salt (about 6 g for the filling — adjust to taste), and pepper (2 pinches). Mix first with a spoon, then by hand (clean) for 1-2 minutes until the ingredients are well combined. The filling should be moist but not watery; if it is too runny, add 1 tablespoon of breadcrumbs or a little bit of breadcrumbs (optional).

Ingredients: Pork and beef minced meat, White rice (dry), Onion, Carrot, Garlic, Egg, Salt, Black pepper, Dried marjoram
Use a large metal or glass bowl and a wooden spoon for initial mixing, then finish by hand to assess the consistency. Do not knead too long — over-kneading will cause the filling to become dense.

Shaping

6

Divide the filling into 12 equal parts. The easiest way to do this is by using a scale: weigh the entire filling and divide by 12; each portion should weigh about 100–115 g. On a flat surface, place a cabbage leaf with the shiny side down. On the underside of the leaf (closer to the convex part), place a portion of the filling — shape it into a roll about 6–7 cm long, leaving a 2-3 cm free edge at the edge of the leaf.

Ingredients: White cabbage (head), Pork and beef minced meat, White rice (dry)
If the leaves are large, you can make 2 smaller cabbage rolls from one leaf. Use a kitchen scale to ensure the portions are equal; equal portions ensure even braising.
7

Rolling: fold the side edges of the leaf inward over the filling, then tightly roll the leaf from the outer side towards the center to form a compact roll (cabbage roll). Place the cabbage rolls seam side down in a large, wide pot (preferably with a thick bottom) in a single layer. If you have many cabbage rolls, layer them — you can place a few tablespoons of passata between the layers to prevent sticking.

Ingredients: White cabbage (head), Tomato passata
The best is a wide baking dish or a pot with a diameter of about 24–26 cm. Arrange the cabbage rolls tightly, but not too tightly, so the sauce can circulate. The seam down prevents the cabbage rolls from unraveling during braising.

Sauce and Stewing

8

In a bowl, mix the passata (the remaining 400 g minus the part used for the layers), tomato paste (70 g), and 200 ml of hot broth to obtain a thick but liquid sauce. Pour the sauce evenly over the arranged cabbage rolls (do not completely cover them). Add bay leaves (2 pieces) and allspice (3 pieces). Pour the remaining hot broth to a level of about 2/3 the height of the cabbage rolls — they do not need to be completely submerged, excess sauce can be added if necessary during braising.

Ingredients: Tomato passata, Broth (clear soup) — hot, Tomato paste, Bay leaf, Allspice
All liquids should be hot to avoid cooling the pot and suddenly stopping the braising. Use a spoon to distribute the sauce and make sure the bay leaves and allspice are spread among the cabbage rolls.
9

Cover the pot with a lid and bring to a gentle boil over medium heat. Once it starts to simmer lightly, reduce the heat to low and simmer covered for 45-55 minutes. Every 15-20 minutes, check the sauce level — if it’s decreasing, add a bit of hot broth or water. The stuffed cabbage rolls are ready when the meat is tender, the rice is fully cooked, and the cabbage leaves are very soft.

Ingredients: Broth (clear soup) — hot, Bay leaf, Allspice
Maintain a very gentle, even simmer (small bubbles) so that the cabbage rolls do not fall apart. Avoid a vigorous boil. If you have a kitchen thermometer, the internal temperature of the filling should reach at least 75°C.

Finishing the sauce

10

After stewing, remove the lid and reduce the heat to medium. Taste the sauce and season with salt (about 4 g) and pepper. Add the butter (30 g) and stir with a spoon until it melts and adds shine. If you want a creamier sauce, take about 200–250 ml of the sauce into a bowl, let it cool slightly, and mix it with the 18% cream (100 g), then pour it back into the pot. Heat for 2-3 minutes without bringing it to a boil.

Ingredients: Butter, Salt, Black pepper, 18% cream (optional)
Butter gives a satin texture. If you are using cream, do not boil vigorously after adding it — the cream may curdle. Instead of cream, use natural yogurt (add at the end, after removing from heat).

Serving

11

Remove the stuffed cabbage rolls one by one using a spatula or slotted spoon onto a heated plate. Generously drizzle with sauce from the pot. Sprinkle with finely chopped dill (30 g, optional). Serve with mashed potatoes, Silesian dumplings, or bread, along with pickled cucumber or sauerkraut salad.

Ingredients: Tomato passata, Dill
Use a wide slotted spoon to prevent the cabbage rolls from falling apart when removing them. Cabbage rolls taste best hot — serve immediately.

Servings and Serving Suggestions

12

For 12 cabbage rolls, plan for 2 pieces per person (for 6 servings). If you plan to store them, allow the cabbage rolls to cool to room temperature, cover, and refrigerate (up to 48 hours). The cabbage rolls can also be frozen — it's best to arrange them individually on a tray and after freezing, place them in a bag.

Ingredients: Pork and beef minced meat, White rice (dry)
When reheating frozen cabbage rolls, it's best to thaw them in the refrigerator overnight, and then heat them in the oven covered at 160°C for 25–35 minutes or in a pot over low heat for 20–25 minutes.

Fun Fact

💡

Stuffed cabbage rolls are a dish known in many Central and Eastern European cuisines — the Polish version with cabbage and meat has roots in rural cooking, where excess cabbage and meat were combined into a nutritious, easy-to-store dish. Depending on the region, the filling may include groats, mushrooms, or be vegetarian.

Best for

rodzinny obiad zimowy niedzielny obiad przyjęcie z tradycyjnymi potrawami

Tips

🍽️ Serving

Serve the stuffed cabbage hot with mashed potatoes or dumplings and a sour addition (pickled cucumber, sauerkraut salad) — the acidity contrasts with the richness of the filling. You can add a tablespoon of sour cream to the sauce when plating to soften the acidity. Sprinkle with fresh dill or parsley just before serving.

🥡 Storage

In the fridge: in an airtight container for up to 48 hours. Freezing: freeze individual stuffed cabbage rolls on a tray, then transfer to bags — store for up to 3 months. Reheating: thawed — oven at 160°C for 25–35 minutes covered or on low heat in a pot for 20–25 minutes; avoid intense boiling to prevent overcooking the leaves.

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