Description
Polish cabbage rolls showcase hearty comfort from Eastern Europe. Tender leaves wrap savory meat and rice, promising rich flavors that connect generations of home cooks. Warm meals comfort you with tradition.
Ingredients
Scale
- 1 pound (454 g) ground beef
- 15 cabbage leaves
- ¼ cup (45 g) uncooked white rice
- ½ large onion, chopped
- 2 tbsps (30 ml) freshly chopped parsley
- 3 cloves garlic, minced
- ¼ cup (30 g) Italian bread crumbs
- 1 (28-oz / 794 g) can crushed tomatoes
- 2 tbsps (30 ml) extra-virgin olive oil
- 2 tbsps (30 ml) tomato paste
- 2 tbsps (30 ml) balsamic vinegar
- 1 tbsp (15 ml) brown sugar
- 2 tsps dried oregano
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Sauce Preparation: Heat olive oil in a skillet, sauté onions until translucent. Add garlic and tomato paste, stirring to develop deep flavors. Introduce crushed tomatoes, balsamic vinegar, brown sugar, and oregano, simmering for 15-20 minutes until slightly thickened. Season with salt and pepper, then set aside.
- Cabbage Leaf Processing: Boil water and submerge whole cabbage leaves briefly until pliable. Drain and trim tough central ribs with a sharp knife for easy rolling.
- Meat Mixture Creation: Combine ground beef, uncooked rice, breadcrumbs, diced onion, parsley, tomato sauce, salt, and pepper. Mix gently with hands, ensuring even distribution without overworking.
- Roll Assembly: Spread sauce layer in a 9×13 inch baking dish. Position meat mixture near bottom edge of each cabbage leaf, roll tightly tucking sides to form compact parcels. Arrange rolls seam-side down in the dish.
- Baking Process: Cover dish with aluminum foil, creating a sealed cooking environment. Bake at 350°F (175°C) for 1 hour and 10-15 minutes until internal temperature reaches 160°F (71°C). Remove foil during final 10 minutes to allow sauce caramelization.
- Serving Presentation: Rest cabbage rolls for 5-7 minutes after removing from oven. Garnish with freshly chopped parsley before serving.
Notes
- Cabbage Leaf Preparation: Blanch leaves briefly to soften and make rolling easier, preventing tearing and ensuring flexible wrapping.
- Meat Mixing Strategy: Use light touch when combining ingredients to maintain tender, juicy texture without compressing meat too densely.
- Sauce Coverage Technique: Completely cover rolls with sauce to prevent drying and enhance flavor absorption during baking.
- Temperature Precision: Check internal meat temperature to guarantee safe cooking and optimal doneness without overcooking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 55 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg