Polish Beef Stuffed Cabbage Rolls
Tender cabbage leaves wrapped around seasoned ground beef and rice, simmered in a tangy tomato sauce. A classic Polish comfort dish that's hearty, flavorful, and perfect for family dinners.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 whole green cabbage head
- 1 lb ground beef
- 1 cup cooked white rice
- ½ medium onion, finely diced
- 2 cloves garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- ½ tsp caraway seeds (optional)
Instructions
- 1
Remove the core from the cabbage with a sharp knife. Place cabbage in a large pot of boiling salted water and cook for 8-10 minutes until leaves are pliable. Carefully remove leaves and set aside to cool.
- 2
In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, salt, and pepper. Mix gently until just combined.
- 3
Place a cabbage leaf on a flat surface. Add 3-4 tablespoons of beef filling near the base of the leaf. Fold in the sides and roll tightly toward the tip. Repeat with remaining leaves and filling.
- 4
In a large Dutch oven or heavy-bottomed pot, combine crushed tomatoes, tomato paste, beef broth, apple cider vinegar, brown sugar, and caraway seeds (if using). Stir well.
- 5
Gently arrange stuffed cabbage rolls seam-side down in the sauce. Bring to a simmer over medium heat.
- 6
Reduce heat to low, cover, and simmer for 25-30 minutes, until sauce thickens and flavors meld. Serve hot with sauce spooned over rolls.
Tools you’ll need
- large pot
- sharp knife
- large mixing bowl
- large Dutch oven or heavy-bottomed pot
- wooden spoon
- measuring spoons
- measuring cups
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