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Easy Polish stuffed cabbage rolls recipe

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stuffed cabbage rolls

What are stuffed cabbage rolls? A cabbage roll is a rolled cabbage leaf stuffed with meat, a starch such as rice, and spices, similar in form to the Greek dolmades (stuffed grape leaves). I like to add a grated carrot to my rolls to add colour and texture. They reheat wonderfully the next day in addition to being a delicious comfort food. Smaller cabbage rolls can be a tasty appetizer, while larger ones can be served as entreé with a side of dumplings or homemade mashed potatoes.

Stuffed cabbage rolls around the world

stuffed cabbage rolls

Whatever you call them, they are delicious!

Ingredients

Instructions

Preheat oven to 350 degrees F.

Fill a large stockpot with boiling water, then add the lemon juice. Heat until boiling.

Core the cabbage, then place into the stockpot of boiling water until the outer leaves soften (about 10 minutes). Remove and discard those leaves, then continuing boiling until the next row of leaves is softened. Repeat until all large leaves are removed. With a paring knife, shave the center rib from each leaf so they will be easier to roll.

While the leaves are in progress, brown the meat with all seasonings in a 10" skillet for the roll filling. When it is browned, transfer the meat to a large mixing bowl and combine with rice, grated carrot, and eggs until thoroughly mixed.

On a clean work surface, spread out one cabbage leaf. Place a small handful of the filling into the leaf (more for larger leaves, less for smaller ones), then roll closed by folding in the sides, then rolling the leaf from top to bottom. Place the completed roll into a dutch oven with the seam side down. Repeat until all filling has been used.

When all the rolls are made, pour in the water or broth, then close the dutch oven. Bake at 350 degrees for about thirty minutes. Remove from oven. Top with sour cream, sauerkraut, or a homemade tomato sauce and enjoy.

Tip: Instead of cooking in the dutch oven, the rolls can also be steamed in a steamer basket over a pot of boiling water for same amount of time.

Servings: 16 rolls.

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