The sauerkraut makes all the difference in the world! Information is not currently available for this nutrient. You'll need 18 leaves in total. You can make bigger batches of rolls and freeze them, but you must freeze them uncooked without the beef broth. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I utilized my Instant Pot to steam my cabbage for about 10 minutes, which was a tad too long as the outer few leaves tore apart but I still had plenty of usable leaves. Note: while there are multiple steps to this recipe, this Polish stuffed cabbage is broken down into workable categories to help you better plan for cooking. If you are prepping ahead of time, uncooked cabbage rolls can be stored in the fridge for 1 day. Good basic recipe for stuffed cabbage rolls. My grandmother was Hungarian, and she used ground pork and beef, but there is much less fat in these. Fill a large pot with water, bring to a boil, and salt it. After retrieving 18 leaves, chop the remaining cabbage and place it in the bottom of a casserole dish with a lid or a Dutch oven. Never heat up unthawed frozen rolls, as they might disintegrate and become a soup. To cut acidity I did add a tablespoon of brown sugar to my sauce mixture. Polish stuffed cabbage rolls are a classic comfort dish that has been passed from one generation to the next. Cover and bake for 1 hour 15 minutes. this link is to an external site that may or may not meet accessibility guidelines. Polish Stuffed Cabbage Rolls are Winter weather comfort food that will delight your senses and satisfy your soul. I am trying to go healthy! Allrecipes is part of the Meredith Food Group. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. The filling of the cabbage rolls is spot on for using ground turkey! Some use different grains, some opt for other meats, but all are alike in how they’re shaped, and most of these versions use cabbage leaves as a wrapper. Cooked cabbage rolls can be stored in an airtight container for up to 2 days. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used. Many Central and Eastern European countries have a version of the dish. Holubtsis, from Ukraine, are a similar preparation, but the stuffing has potatoes and can be prepared with or without meat. And there you have it! I did use ground beef as the submitter mentions in the cooks notes. The unstuffed part of the leaf will be triangular in shape. Bake your cabbage rolls. The cabbage rolls did not turn brown and burn. Secure each roll with a toothpick if necessary. You have just changed Polish Cabbage Rolls into Hungarian Stuffed Cabbage! Very close to my grandma's recipe. Enjoy! It deluteed the soup and made great sauce. Most often, it's the sauce that sets them apart. Otherwise followed recipe. Drain any liquid before storing to avoid the rolls turning mushy, and add additional beef broth when reheating. With the help of a sharp paring knife, remove the core from the cabbage by cutting around it. You saved Super Easy Polish Cabbage Rolls to your. Set leaves aside. These are super easy, as the title implies. head cabbage yielded 18 rolls of varying sizes for us. The only reason why I m rating 4 stars is because of the sauce. Pour tomato sauce over the rolls. Serve with a drizzle of sour cream, or alternatively, mix the pan juices with the sour cream and ladle it over the cabbage rolls. This will be our go to recipe for stuffing the rolls! Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Tuck the leaf away from you to encase the meat and make a neat little roll. I wished I'd have cooked the cabbage leaves slightly longer but still very good. Meanwhile, bring a large pot of water to a boil. Congrats! The tomato sauce on top was just a little too strong for me. I ve been trying to recreate my Polish husband s grandmother s cabbage rolls for years. Just a tip for those who may dismiss making cabbage rolls thinking it’s too much work. Add comma separated list of ingredients to exclude from recipe. Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, … Czechs and Slovaks call them holubky, while Serbs and Croatians refer to them as sarma. I used ground chicken and ground turkey. Thank you for the tasty recipe. Here are some tips to store leftovers, or freeze prepared, but uncooked rolls: Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Add comma separated list of ingredients to include in recipe. Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Serve and enjoy! Grease a 9x13 baking dish. Under any name, they are considered a national dish and are a cherished staple in every home. Cover the pot and cook the head of cabbage for 3 minutes, or until softened enough to pull off individual leaves. Amount is based on available nutrient data. Overall excellent recipe for the mixture! I mixed the soup with water. The recipe features a filling of ground pork, beef, and rice, nestled in a cabbage leaf. 2 2 lb ground turkey and 1 medium-large? Straight from my Grandma’s recipes! It would be good with a few ounces of tomato sauce in the rice filling too. Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf. Bring the rice and water to a boil in a saucepan over high heat. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl. 273 calories; protein 24.9g 50% DV; carbohydrates 28g 9% DV; fat 7.2g 11% DV; cholesterol 106mg 35% DV; sodium 407.9mg 16% DV.