Description
Polish cabbage rolls nestle hearty ground meat and rice within tender cabbage leaves, simmered in a rich tomato sauce. Comfort emerges from this classic Eastern European dish that welcomes you to savor generations of culinary warmth and tradition.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 15 cabbage leaves
- ¼ cup uncooked white rice
Filling Ingredients:
- ¼ cup Italian bread crumbs
- ½ large onion, chopped
- 2 tablespoons freshly chopped parsley
- Kosher salt to taste
- Freshly ground black pepper to taste
Sauce Ingredients:
- 2 tablespoons extra-virgin olive oil
- ½ large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons dried oregano
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Craft a robust tomato-based sauce by heating olive oil in a skillet over medium temperature, gently sautéing finely chopped onions until translucent for approximately 4-5 minutes.
- Incorporate minced garlic and tomato paste into the skillet, stirring constantly to prevent burning and develop a rich flavor profile.
- Pour crushed tomatoes into the mixture, then introduce balsamic vinegar, brown sugar, and dried oregano, allowing the sauce to simmer and reduce for 15-20 minutes until slightly thickened.
- Season the sauce with kosher salt and freshly ground black pepper, then set aside to cool slightly while preparing the cabbage leaves.
- Fill a large pot with water and bring to a rolling boil, carefully submerge whole cabbage leaves for 45-60 seconds until they become pliable and flexible.
- Remove cabbage leaves using tongs, drain excess water, and delicately trim the tough central rib using a sharp paring knife to ensure easy rolling.
- In a spacious mixing bowl, combine ground beef (80% lean), uncooked long-grain white rice, breadcrumbs, finely diced onion, chopped fresh parsley, of prepared tomato sauce, kosher salt, and black pepper.
- Gently mix the ingredients using clean hands, ensuring even distribution without overworking the meat mixture.
- Spread a thin layer of tomato sauce across the bottom of a 9×13 inch (23×33 centimeter) baking dish to prevent sticking.
- Place approximately ⅓ cup of meat mixture near the bottom edge of each cabbage leaf, carefully roll and tuck the sides to create compact parcels.
- Arrange the cabbage rolls seam-side down in the prepared baking dish, ensuring they are snugly positioned.
- Pour remaining tomato sauce evenly over the cabbage rolls, completely covering them.
- Cover the baking dish tightly with aluminum foil, creating a sealed environment for even cooking.
- Bake in a preheated oven at 350°F (175°C) for 1 hour and 10-15 minutes, until the internal temperature of the rolls reaches 160°F (71°C).
- Remove foil during the last 10 minutes of cooking to allow slight caramelization of the sauce.
- Let the cabbage rolls rest for 5-7 minutes after removing from the oven, then garnish with freshly chopped parsley before serving.
Notes
- Prepare this hearty dish when craving comfort food with a nostalgic Eastern European twist.
- Freezing leftovers works perfectly, maintaining delicious flavors for up to three months in airtight containers.
- Swap ground beef with plant-based alternatives like lentils or Beyond Meat for vegetarian-friendly version.
- Choose sturdy, large cabbage leaves without tears to ensure smooth, tight rolling and even cooking.
- Customize spice levels by adding red pepper flakes or smoked paprika to the sauce for extra kick.
- Prep Time: 25 minutes
- Cook Time: 1 hour 55 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 5
- Calories: 500 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg