Polish Stuffed Cabbage rolls

Prep Time
Cook Time
Total Time


cals per serving

Why This one

a few words from me

Traditional stuffed cabbage rolls with meat and rice, preferably served with tomato sauce. In my opinion, the most delicious cabbage rolls are the most delicate made from savoy cabbage. Of course, if you like, you can also make them from white cabbage. You can serve them alone with the sauce or additionally with potatoes.



1 head of savoy cabbage (or white)

400 g of rice (or 2 cups)

600 g of minced pork

500 ml of vegetable or meat broth

2 eggs

salt pepper

tomato sauce :

1 passata di Pomodoro,150 ml vegan cream,150 ml water, salt and pepper to season.

Mix all together in the pot, bring to boil. Once is boiling lower the flame, mix 2 tbsp corn starch with little bit of cold water and add to the sauce,keep stirring until will thicken.

THE how to make


1.Cut out the rigid cone from the cabbage (this should also loosen the edges of the leaves).2. If you choose savoy cabbage, you can gently separate the individual leaves. (If the outer leaves are ugly, they can be thrown away.)3. Pour water into a large pot and bring it to a boil.4. Blanch individual leaves in portions until they are glassy and soft. (I put about three leaves in the water and cook for about 3 minutes).5. Pull out the leaves and let them cool down.

  • If you chose white cabbage, put the whole in a pot with boiling water, and the hole is cut downwards. The cabbage should float in the water so that you can turn it over and pull out the leaves. (If there is not enough water, boil it in the kettle and add it). Cook for about 10 minutes on medium power. Then, turn the cabbage over and cook for a few minutes until the outer leaves can be separated with a fork. Please do not take these separated leaves out immediately; continue to cook until they are glassy and soft. Pull out the leaves and let them cool down. So continue to cook the cabbage and separate the leaves. (The smallest leaves do not need to be separated. I do not use it for wraps (the small ones).
  1. Meanwhile, boil the rice in 1 litre of salted water.
  2. Cool down the rice, and once it is cold, mix it with raw mince, two eggs, salt and pepper. (Some people cook mince first, I use raw)
  3. Cut off half of the hard stalk and each leaf with a sharp knife.
  4. Put rice with meat on the leaves in the middle of the leaf. Then, tuck the sides of the leaf inwards and roll it tightly into a roll.
  5. Roll the cabbage rolls until the filling is covered.
  6. Cover the bottom of the pot with blanched but unused leaves (e.g. small or torn leaves).
  7. Place the cabbage rolls tightly in a pot, joining them downwards and pour over the hot broth.
  8. Cover the cabbage with a lid and cook on medium heat for about 45-60 minutes until tender.*The cabbage rolls can also be baked in the oven. For this purpose, cover the bottom of the heat-resistant tin with blanched but unused leaves on the bottom, arrange the cabbage rolls, pour some hot broth, cover with a lid and bake for about 1 - 1.5 hours in a preheated oven at 180 ° C, heater top-bottom until the cabbage is soft.
  9. Put the ready-made cabbage rolls on a plate and pour over the tomato sauce.‍

Polish Stuffed Cabbage rolls

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