Print Friendly and PDF


Alternate Printing Method hold down Control+P

Stuffed Cabbage Rolls-A Polish Favorite


1 large head of cabbage (about 3 lbs.)
1 T. olive oil
1 C. diced onion
2 closve grlic, minced
2 large mushrooms, finely diced - about 1 1/2 cups (this is optional, but it sure adds flavor
1 lb. hamburger
3/4 C. uncooked long grain rice
1/4 C. chopped parslley
1 C. tomato sauce or tomato puree
1 1/2 tsp. salt
1 tsp. onion powder
pepper to taste
3/4 C. liquid (cabbage water and add some leftover tomato sauce to equal 3/4 cup.)

  1. Bring a large pot of water to a boil. Cut the center core out of the head of cabbage and place core side down in the boiling water. Cover and simmer for about 10 minutes.
  2. While the cabbage is simmering, heat oil in pan over medium heat and saute onion and garlic 3-5 minute until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
  3. Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. You might need to place the head of cabbage back in the boiling water is you remove the tender leaves on top. Place it back in the boiling water for another 5-7 minutes and then remove cabbage and continue removing the leaves. Keep in mind this cabbage is going to be very hot. So use oven gloves if you need to.
  4. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining cabbage leaves aside. Note: When cutting the end of the spine on each leaf, make a v-cut to remove the end of the spine. Use a small knife to shave the remainder of the thick part of the spine in the leaf.
  5. Preheat oven to 350 degrees.
  6. To cooled onion mixture, add meat, rice parsley, tomato sauce or puree, onion powder, salt and pepper. Combine well.
  7. Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13X9 inch pan. Pour liquid over rolls and lay some of the remaining leaves on top. Cover tightly with aluminum foil.
  8. Bake for 1 1/2 hours. Place pan on cookie sheet in case it drips)
  9. Remove from oven and et rest 30 minutes. These can also be frozen. Let them cool in refrigerator and then pack them in plastic for the freezer. They taste better and better if left in the refrigerator overnight.
I also like to warm them up the next day and then fry them in a little butter to give the cabbage rolls a little crispness to them. Top with a dollup of sour cream. What could be better!