Polish Stuffed Cabbage Rolls
Traditional Polish dish featuring tender cabbage leaves filled with a savory meat and rice mixture, topped with a rich mushroom sauce.
Ingredients
Main ingredients
- 12 leaves Cabbage leaves Use large, outer leaves from a head of cabbage.
- 1 lb Ground meat (beef or pork) You can use a mix of both for added flavor.
- 1 cup Rice Cook according to package instructions.
- 1 large Onion Chopped.
- 2 cloves Garlic Minced.
- 8 oz Mushrooms Sliced.
- 1 cup Heavy cream For the sauce.
- 2 tbsp Butter For sautéing.
- 1 tsp Salt Adjust to taste.
- 1/2 tsp Pepper Adjust to taste.
- 2 cups Vegetable broth For the sauce.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the rice according to package instructions.
- In a skillet, sauté chopped onion and garlic in butter until softened.
- Mix the cooked rice, sautéed onion, ground meat, salt, and pepper in a bowl.
- Blanch cabbage leaves in boiling water until pliable.
- Place a spoonful of the meat mixture in each leaf and roll tightly.
Cooking
- In a different skillet, sauté mushrooms until golden.
- Add heavy cream and vegetable broth to the mushrooms, and simmer for a few minutes.
- Place the cabbage rolls in a baking dish and cover with the mushroom sauce.
- Cover the dish with foil and bake for 45 minutes.
Serving
- Serve warm and enjoy! Garnish with fresh herbs like parsley or dill if desired.
Notes
Leftover stuffed cabbage rolls can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F (175°C) until warmed through. You can also freeze the rolls before baking for up to two months. Adjust the filling with more vegetables or spices if desired.