Stuffed Cabbage Rolls with Meat and Rice in Tomato Sauce Recipe
Stuffed cabbage rolls are one of the most homely Polish dishes – they smell like Sunday lunch at grandma’s and a big pot simmering on low heat. These are cabbage-wrapped rolls filled with meat and rice, braised in a mild tomato sauce. A bit like Italian cannelloni, only with cabbage leaves instead of pasta, and the whole dish is heartier and perfect for colder days.
Stuffed cabbage rolls with meat and rice in tomato sauce are the essence of slow Polish cooking – the aroma of braised cabbage and tomatoes can fill the whole house, just like at Sunday lunch. The combination of tender cabbage leaves, hearty filling and mild, herb-scented sauce makes the dish comforting, flavorful and very satisfying. It’s one of those meals that taste even better reheated the next day, once the flavors have fully developed.
Chef's tips
Blanch the cabbage leaves only until they become flexible – if cooked too long, they’ll tear when rolling. It’s a good idea to fry a small portion of the filling and taste it so you can season it quite boldly, as the flavor will mellow slightly during braising. Make sure the sauce covers the rolls at least halfway up and cook them over very low heat, otherwise they may burn on the bottom.
How to serve
Serve the cabbage rolls with mashed potatoes or fresh bread, which is perfect for soaking up the sauce from the plate. To drink, cherry compote or slightly dry tea with lemon goes very well, especially for a winter lunch. This dish is ideal for family gatherings, for example after a long autumn walk when everyone comes back hungry and chilled.
Ingredients
- cabbage preferably with loose leaves - 1 piece
- meat can be all pork - 600 g
- rice about 3/4 cup - 150 g
- onion medium - 1 piece
- garlic - 2 cloves
- egg - 1 piece
- tomato paste - 3 tablespoons
- passata or carton tomatoes - 500 ml
- vegetable stock or water - 400 ml
- oil for frying - 2 tablespoons
- salt to taste
- pepper to taste
- dried marjoram optional - 1 teaspoon
- sugar to balance the sauce - 1 teaspoon
Preparation
- Cook the rice in lightly salted water for 2–3 minutes less than the time stated on the package, drain and set aside to cool.
- Remove any damaged outer leaves from the cabbage. Cut out the core with a knife, making a conical cut. Bring a large pot of water to a boil.
- Place the whole cabbage in the boiling water, core side down. Cook for 5–10 minutes, gently removing the softened outer leaves with tongs every few minutes. Set them aside on a plate. Repeat until you have about 14–16 nice leaves.
- From each leaf, cut off the thick, hard vein at the base by slicing it flat with a knife so the leaf rolls easily.
- Peel the onion and dice it finely. Finely chop the garlic.
- Heat 1 tablespoon of oil in a pan. Add the onion and sauté for 3–5 minutes over medium heat until soft and slightly translucent, without browning. Add the garlic and fry for another 30 seconds, stirring. Set aside to cool.
- In a large bowl, combine the ground meat, cooked rice, sautéed onion and garlic, egg, marjoram, 1 teaspoon of salt and some pepper. Knead with your hand for 2–3 minutes until the mixture is uniform.
- Place a portion of filling about the size of a large egg at the base of each cabbage leaf. Fold the sides inwards, then roll towards the tip of the leaf to form a neat roll.
- Line the bottom of a wide pot or deep pan with a few leftover or damaged cabbage leaves so the rolls don’t burn.
- Arrange the rolls seam-side down, snugly next to each other, in one or two layers.
- In a separate vessel, mix the tomato passata, tomato paste, stock, sugar, 1/2 teaspoon of salt and a pinch of pepper. Taste – the sauce should be slightly sweet and tangy.
- Pour the sauce over the rolls so they are almost completely covered. If needed, add a little water.
- Bring everything to a boil over medium heat, then reduce the heat to low, cover and simmer for 60–70 minutes. Check from time to time that the sauce hasn’t boiled away – if necessary, add a splash of water.
- After cooking, taste the sauce and season with salt, pepper or a little sugar if it’s too sour. Serve the cabbage rolls generously topped with the sauce.
Storage
Store the rolls in their sauce in the fridge for up to 3 days, tightly covered. Reheat gently over low heat or in the oven, adding a splash of water if the sauce has thickened too much.
