Stuffed Polish Cabbage

Instructions for Making Stuffed Polish Cabbage

Making Stuffed Polish Cabbage is a multi-step process, but the effort is well worth the result. Follow these steps to create this hearty dish:

1. Prepare the Cabbage Leaves

Begin by carefully removing the outer leaves of the cabbage. To soften the leaves and make them easier to roll, bring a large pot of water to a boil. Place the entire cabbage head in the boiling water for a few minutes until the leaves become pliable. Alternatively, you can also freeze the cabbage for a day and thaw it, which will loosen the leaves for easy peeling. Once softened, carefully peel off about 10-12 leaves, trimming the thick veins from the base of each leaf.

2. Make the Filling

In a large mixing bowl, combine the ground pork, cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and dried thyme. Mix until well combined. Make sure the filling is evenly distributed, and set it aside for a moment.

3. Stuff the Cabbage Rolls

Take one cabbage leaf at a time and place a heaping spoonful of the filling in the center of the leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom to the top, ensuring that the filling is fully enclosed. Repeat this process with the remaining cabbage leaves and filling.

4. Prepare the Sauce

In a separate pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened. Add the tomato sauce, diced tomatoes, brown sugar, lemon juice, salt, and pepper to the pan. Stir everything together and let it simmer for 5-10 minutes to allow the flavors to combine.

5. Cook the Stuffed Cabbage

Place the stuffed cabbage rolls into a large pot or Dutch oven, layering them on top of each other. Once all the rolls are in the pot, pour the prepared tomato sauce over the cabbage rolls. Bring the sauce to a simmer, then cover the pot and cook on low heat for about 1 ½ to 2 hours. The cabbage rolls should be tender and the flavors should meld together beautifully.

6. Serve

Once cooked, serve the Stuffed Polish Cabbage hot with a side of mashed potatoes or crusty bread to soak up the delicious tomato sauce. Garnish with fresh parsley, if desired, and enjoy a warm, comforting meal that brings a taste of Poland to your table.

Tips for Perfect Stuffed Polish Cabbage

• Precook the rice: Make sure your rice is fully cooked before adding it to the filling. This will help prevent the rolls from being too dense or soggy.
• Don’t overstuff the rolls: Be mindful not to overstuff the cabbage leaves, as it may cause the rolls to burst while cooking.
• Flavor variations: Feel free to experiment with different spices and herbs in the filling. Some people like to add caraway seeds, oregano, or even a little hot sauce to give the dish an extra kick.
• Make it ahead: Stuffed Polish Cabbage can be made in advance and stored in the fridge for a day or two. It also freezes well, so you can prepare it in bulk and have a comforting meal ready whenever you need it.

Why You’ll Love Stuffed Polish Cabbage

Stuffed Polish Cabbage is the epitome of comfort food. It’s hearty, flavorful, and brimming with tradition. Whether you’re familiar with the dish or trying it for the first time, you’ll find that this recipe is not only filling but also incredibly satisfying. It’s perfect for sharing with loved ones during the colder months or for any meal where you want to serve something comforting and flavorful.

So why not give it a try? Make Stuffed Polish Cabbage for your next family dinner, and experience the delicious taste of Eastern European cuisine right at home!