Stuffed Polish Cabbage

Introduction
Hearty, comforting, and deeply rooted in tradition, Stuffed Polish Cabbage is a timeless dish that brings warmth to the table. Known for its tender cabbage leaves wrapped around a flavorful meat and rice filling, then slowly cooked in a rich tomato sauce, this recipe is a true classic of home-style cooking. Perfect for family dinners, special gatherings, or make-ahead meals, Stuffed Polish Cabbage is both filling and satisfying. Each bite delivers a wonderful balance of savory flavors and soft textures that feel like a hug from the kitchen. Let’s explore how to make this beloved dish step by step.

Ingredients
To make Stuffed Polish Cabbage, you’ll need:

– 1 large head green cabbage
– 1 pound ground beef
– 1/2 pound ground pork (optional but traditional)
– 1 cup cooked rice
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 can (28 oz) crushed tomatoes
– 1 cup tomato sauce
– 1 tablespoon sugar (optional, to balance acidity)
– 2 tablespoons butter or oil

These simple ingredients come together to create tender cabbage rolls with a rich, comforting sauce.

Steps

1. Bring a large pot of salted water to a boil.
2. Carefully remove the core from the cabbage and place the whole head into the boiling water.
3. Cook for a few minutes, gently peeling off softened leaves as they loosen. Set aside to cool.
4. In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, paprika, salt, and pepper. Mix gently until just combined.
5. Lay a cabbage leaf flat and place a portion of filling near the base.
6. Fold in the sides and roll tightly to form a stuffed roll.
7. Repeat with remaining leaves and filling.
8. In a large pot or baking dish, spread a thin layer of crushed tomatoes on the bottom.
9. Arrange the cabbage rolls seam-side down.
10. Pour remaining crushed tomatoes and tomato sauce over the rolls. Sprinkle with sugar if using.
11. Dot with butter, cover, and simmer on low heat for 1 1/2 to 2 hours, or bake at 350°F (180°C) for the same time.
12. Serve hot with extra sauce spooned over the top.

Variations

– Use all beef or all pork depending on preference.
– Add smoked sausage slices between layers for extra flavor.
– Use brown rice or barley for a heartier texture.
– Replace tomato sauce with a creamy mushroom sauce for a different twist.
– Add fresh herbs like dill or parsley to the filling.

Tips

– Choose large cabbage leaves for easier rolling.
– Trim thick veins from leaves to make rolling smoother.
– Don’t overstuff the leaves to prevent tearing.
– Slow cooking ensures tender cabbage and deep flavor.
– Stuffed cabbage tastes even better the next day.

Conclusion
Stuffed Polish Cabbage is the ultimate comfort food, rich in tradition and flavor. With its tender leaves, savory filling, and slow-simmered tomato sauce, it’s a dish that brings families together and fills the home with warmth. Perfect for Sunday dinners or special occasions, this recipe is proof that simple ingredients can create something truly special. Once you make it, it’s sure to become a cherished favorite at your table.

FAQs

1. Can I make stuffed cabbage ahead of time?
   Yes, it reheats beautifully and often tastes better the next day.
2. Can I freeze stuffed cabbage?
   Absolutely. Freeze fully cooked rolls with sauce for up to 2 months.
3. What’s the best cabbage to use?
   Green cabbage works best due to its sturdy yet tender leaves.
4. Can I cook this in a slow cooker?
   Yes, cook on low for 6–8 hours for excellent results.
5. What should I serve with stuffed cabbage?
   Mashed potatoes, crusty bread, or a simple salad pair perfectly.