Ingredients
Scale
- 1 large head cabbage
- 1 lb ground meat (pork, beef, or a mix)
- 1 cup cooked white rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups tomato sauce
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tbsp chopped dill (optional)
- 2 tbsp vegetable oil
Instructions
- Bring a large pot of water to a boil. Carefully place the whole cabbage head in the water and simmer for about 15 minutes. Gently peel off the softened leaves and set aside to cool.
- In a skillet, heat oil and sauté the chopped onions until they turn translucent. Add the minced garlic and cook for another minute.
- In a large bowl, combine the cooked rice, sautéed onions, garlic, ground meat, salt, black pepper, and paprika (if using). Mix well to incorporate all the flavors.
- Take a cabbage leaf and place a generous spoonful of the filling at the center. Fold in the sides and roll tightly from the stem to the tip.
- Arrange the cabbage rolls seam-side down in a large baking dish.
- Pour the tomato sauce over the rolls, covering them evenly.
- Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 1 hour.
- Serve hot, garnished with fresh dill or a dollop of sour cream.
Notes
For extra flavor, add sautéed mushrooms to the filling. Leftover cabbage rolls store well and can be frozen for future meals.
- Prep Time: 30min
- Cook Time: 60min
- Category: Calories: 320 kcal
- Cuisine: Polish