Polish Cabbage Rolls
, Serves 6
Blanched cabbage leaves wrapped around a pork and rice filling, baked under a tomato-broth sauce.
| prepPreheat oven to 375°F / 190°C | |||||
| 100 g dry rice | Simmer rice 15 min, cool | Mix pork, rice, onion & seasonings | Fill, fold & pack rolls in 9x13 dish | Pour sauce over rolls | Cover, bake 375°F / 190°C, 90 min |
| 240 ml water (for the rice) | |||||
| 30 g butter | Sauté onion & garlic 6 min, cool | ||||
| 1 large yellow or sweet onion, chopped | |||||
| 1 garlic clove, minced | |||||
| 680 g pork | |||||
| 1 1/2 tsp salt | |||||
| 1/2 tsp black pepper | |||||
| 1/2 tsp marjoram (optional) | |||||
| 1 whole young cabbage | Boil cabbage 15-20 min, peel leaves | ||||
| 950 ml chicken broth | Heat broth, stir in tomato paste | Add slurry, boil 5 min until thick | |||
| 4 tbsp tomato paste | |||||
| 4 tbsp all-purpose flour | Whisk flour & cold water | ||||
| 120 ml cold water (for the flour) | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.