Polish Stuffed Cabbage

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      Polish Stuffed Cabbage
      1 head cabbage, about 4 pounds
      1 onion, chopped
      2 tbs butter
      1 lb ground beef
      1/2 lb ground pork
      1 1/2 cups cooked rice
      1 tsp finely chopped garlic
      1 tsp salt
      1/4 tsp black pepper
      1 cup beef stock
      sour cream for garnish (optional)
      Heat oven to 350°.
      Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 min, or until softened enough to pull off individual leaves.

      Need about 18 leaves.
      When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
      Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven.
      Sauté the chopped onion in butter in a large frying pan until tender, and let it cool.
      Mix cooled onions with beef, pork, rice, garlic, salt and black pepper until well combined.

      Don’t over-mix or the meat will become tough.
      Place about 1/2 cup of meat on each cabbage leaf. Flip the right side of the leaf to the middle, then flip the left side. Should have something that looks like an envelope.

      Roll away from to encase the meat and make a neat little roll.
      Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour beef stock over rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked.
      Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.
      Cabbage rolls freeze well before or after cooking and can be made in a slow cooker (see manufacturer’s instructions).

      Serves 6-9 depending on if serving a side dish.
      1heartjar smilie

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