Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)

Let's talk about Stuffed Cabbage rolls. You know, the ones that take you right back to Grandma's kitchen? Well, guess what? Our Traditional Polish Stuffed Cabbage recipe is just like that, but even better because it's made from scratch with NO canned soup. Step-by-step instructions below.

What is Stuffed Cabbage?

Stuffed cabbage, known as Golabki in Polish cuisine, is a beloved dish full of flavor that by family is obsessed with. Wrapped in delicately softened cabbage leaves, you'll find a delicious filling of minced beef and pork, onions, garlic and rice, all hugged together in a delightful bundle.

The best part, if you ask me, is the tomato sauce in which they tenderly bake. It tastes similar to canned tomato soup but it's better! You can stuffed cabbage on the stove-top, oven or simmer them in a slow cooker.

How to Make Stuffed Cabbage Step by Step:

• To get started, you will need cooked and cooled rice.  This can be prepared ahead of time.  You can use white rice or brown. But in order to get the most amazing rice every time, try our Perfectly Baked Rice recipe.  It's super easy to make.
• Bring a LARGE pot of SALTED water to a boil and submerge the whole head of cabbage in it for 5-7 minutes. The leaves will begin to separate. As they do, pull them off using a pair of tongs and set aside.

• Once the leaves are cool enough to handle, use a sharp paring knife to cut out the very hard white part (called the rib). This can also be 'shaved' down if you don't want a V shaped leaf.
• Once the leaves are all softened, cooled and shaved down, combine the beef and pork with the cooked rice, onions and garlic and place it into the cabbage leaf like a small log.
• Rolling it like a log keeps it compact and helps the cabbage keep it's shape as the stuffed cabbage is cooking.   Put the beef mixture towards the core and then fold it up once, grab both sides and tuck them in and continue rolling, as shown below.
• Place the cabbage leave seam side down in a 9x13 baking pan.
• Prepare the tomato sauce by following our recipe below and pour it over the cabbage rolls to keep them moist during cooking.

OUR TOP TIPS:

1. Choose the Right Cabbage: Opt for a firm, medium-sized cabbage with tightly packed leaves. This makes it easier to separate the leaves without tearing.
2. Prepare the Cabbage Leaves: Before boiling the cabbage, try shaving down as much of the tough rib as possible. Lay the cabbage leaf flat on the counter and use a sharp paring knife to gently shave it until it's almost flat. This makes the leaves easier to roll.
3. Soften the Cabbage Leaves Fully: Ensure that the cabbage leaves are fully softened before rolling to prevent them from tearing or cracking.
4. Season the Filling Well: Don't forget to season the meat and rice filling generously with herbs, spices, and seasoning to enhance the flavor of the rolls.
5. Experiment with Fillings: While traditional recipes call for ground beef and rice, feel free to get creative with the filling. Try adding cooked grains like quinoa or barley, different meats like ground turkey or lamb, or even vegetarian options like lentils or mushrooms.
6. Layer Extra Cabbage Leaves: Layer extra cabbage leaves on the bottom of the baking dish and between the rolled cabbage to prevent them from unrolling and to keep them moist as they cook.
7. Use a Slow Cooker: If you prefer a hands-off cooking method, consider using a slow cooker to cook the stuffed cabbage rolls. This allows for gentle, even cooking and can result in extra tender rolls.
8. Make Ahead and Freeze: Stuffed cabbage rolls freeze exceptionally well, making them a great option for meal prep. Prepare a large batch, then freeze individual portions for easy reheating later.

Storage/Freezing Tips:

To freeze these cabbage rolls, you have two options: freeze them uncooked or freeze them fully cooked.

1. Freeze uncooked: After rolling the leaves, place them on a baking sheet in the freezer, ensuring they don't touch. Once frozen, transfer them to a Ziploc bag, label with the date, and store. When ready to cook, use the desired amount directly from the freezer.
2. Freeze cooked: Cook the cabbage rolls as directed, then allow them to cool completely. Once cooled, store them in a Ziploc bag or container and freeze for up to 2 months.

Traditional Sides:

• Potato Soup: the rich and creamy texture of potato soup pairs perfectly with the savory flavors of stuffed cabbage.
• Mashed Potatoes: served as a classic side dish to stuffed cabbage in most restaurants.
• Sauerkraut: sauerkraut adds a tangy and slightly sour element that balances the richness of the dish.
• Coleslaw: The crisp and refreshing crunch of coleslaw provides a great contrast to the hearty and savory stuffed cabbage.

STUFFED CABBAGE RECIPE
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