Hearty Polish Cabbage Rolls (Print Version)
# Ingredients:
→ For the Rolls
01 -
200 g rice, already cooked and cold
02 -
700 g pork shoulder, ground
03 -
1 big white cabbage, whole head
04 -
1 large onion, diced
05 -
20 g plain breadcrumbs
06 -
15 ml cooking oil
07 -
Salt as you like
08 -
Pepper as you like
→ For the Tomato Sauce
09 -
140 g tomato paste
10 -
360 ml beef or chicken broth
11 -
5 ml dry oregano
12 -
2.5 ml smoked paprika
13 -
60 ml heavy cream (only if you want)
14 -
2.5 ml thyme, dried
15 -
Salt as you like
16 -
Pepper as you like
# Instructions:
01 -
Scoop the cabbage rolls onto plates while they're piping hot. Ladle on some extra sauce. If you want, pass around some bread or mashed potatoes.
02 -
Cover up the cabbage rolls with the sauce. Bake in your oven at 190°C for about an hour or so, or just let them simmer on the burner until everything’s soft and the pork is ready.
03 -
Just grab a bowl and mix together your broth, tomato paste, paprika, thyme, and oregano. Pour in the cream slowly if you're making it creamy.
04 -
Spoon some filling onto every cabbage leaf you prepped. Fold the sides in and roll them up snug. Put the rolls seam-side down in your pot or dish.
05 -
Toss your pork, cold rice, breadcrumbs, cooled onion, with as much salt and pepper as you want, into a big bowl and mix well.
06 -
Add your oil to a pan over medium. Drop in the onion and cook until it looks see-through, then let it cool a bit.
07 -
Cut out the cabbage core and toss the first couple of leaves. Dunk the cabbage in boiling water for five minutes then cool it down a little. Carefully peel off the leaves and trim the thick hard stems to make them easy to use.
# Notes:
01 -
Start by spreading a bit of sauce on the dish bottom. That way, nothing will stick or burn underneath.
02 -
If you don’t want to bake, try making these on the stovetop over a low flame, or even in a slow cooker.
03 -
Get rid of those first outside cabbage leaves so you’re working with clean ones only.
04 -
Pop any leftovers in a tight container. Keep in the fridge up to 4 days, or freeze for as long as 3 months.