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Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)


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4.5 from 21 reviews

  • Author: Debi
  • Yield: 12 cabbage rolls 1x

Description

Delicious, authentic Polish stuffed cabbage rolls like Grandma used to make, only WITHOUT the condensed canned soups!


Ingredients

Scale

FOR THE FILLING:

  • 1 lb. Ground Beef (lean)
  • 1/2 lb. Ground Pork
  • 1 Cup Cooked Rice (see our Perfect Rice recipe)
  • 1/2 Cup Onion, diced
  • 1 Garlic Clove, minced

FOR THE SAUCE:

  • 6 Tablespoons Butter
  • 4 Tablespoons White Whole Wheat Flour (I use Bob Mills)
  • 3 Cups Tomato Juice
  • 4 Tablespoons Ketchup (or Tomato paste)
  • 2 Tablespoon Brown Sugar
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Garlic Powder

12-14 Cabbage Leaves softened in boiling water, core removed


Instructions

For the Sauce:

  1. In a small saucepan, melt the butter over low to medium heat to make a roux. Once melted, add the flour and whisk continuously for 1-2 minutes until the mixture is smooth and slightly thickened.
  2. Gradually pour in the tomato juice while whisking continuously to prevent lumps from forming. Add the ketchup (or tomato paste), brown sugar, sea salt, and garlic powder. Stir well to combine.
  3. Let the sauce simmer over low heat for about 15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.

For the Cabbage:

  1. In a large pot of boiling water, place the whole cabbage and let it boil for 5-7 minutes, turning over occasionally. Remove outer leaves as they soften with a pair of tongs or remove the entire head of cabbage and, once cool enough to handle, carefully remove 12-14 leaves.
  2. Using a sharp knife, remove the hard white core from each cabbage leaf in a V shape to make them easier to roll.

For the Filling:

  1. In a large bowl, combine the lean ground beef, ground pork, cooked rice, diced onion, and minced garlic. Mix well using your hands until fully combined.
  2. Shape the meat mixture into log shapes using a large spoon. Take a cabbage leaf and place a portion of the filling close to the core end. Fold once over the filling, then fold in the sides and continue rolling until the filling is completely enclosed. Repeat with the remaining cabbage leaves and filling.

To Assemble and Bake:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
  2. Spread a thin layer of the prepared sauce on the bottom of the baking dish. Place the stuffed cabbage rolls seam side down on top of the sauce.
  3. Pour the remaining sauce over the cabbage rolls, ensuring they are well covered. Cover the baking dish tightly with foil.
  4. Bake in the preheated oven for 50 minutes to 1 hour, or until the cabbage is tender and the filling is cooked through.
  5. Remove the foil during the last 15 minutes of baking to allow the tops of the cabbage rolls to brown slightly.
  6. Once baked, remove from the oven and let the cabbage rolls rest for a few minutes before serving. Enjoy your delicious stuffed cabbage rolls with your favorite sides!

SLOW COOKER:

Spray the inside of the crock pot with cooking spray.  Lay down some cabbage leaves.  Top with sauce.  Place cabbage rolls on top.  Seal the lid and cook on low 6- 8 hours, checking at 6 hours.

Notes

* 2/2/22 – the sauce portion of this recipe has been updated to be DOUBLE of the previous recipe based on viewer feedback.  

  • Category: Dinner
  • Method: Baking

Nutrition

  • Serving Size: 1 cabbage roll
  • Calories: 246
  • Sugar: 5.1 gr
  • Sodium: 350-397 mg
  • Fat: 13-15 gr
  • Saturated Fat: 5.9 gr
  • Carbohydrates: 20 gr
  • Fiber: .8- 2 gr
  • Protein: 20 - 22.4 gr
  • Cholesterol: 60-72 mg

 *Limited period offer.

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