I’ve spoken about my fondness for Polish food before here, but it’s something that I find myself often coming back to. Maybe it’s a reminder of my polish Grandmother who passed away a few years back or of visiting relatives in upstate New York when I was a kid, but Polish comfort food is one of my favorite cold weather foods. These Old Fashioned Polish Stuffed Cabbage transport me back home, to when my relatives and family friends would give us pierogi and other polish favorites like golumpki.
Let’s be clear about Polish food and set expectations. Polish food is often a labor of love. The recipes are delicious, cheap but time intensive. You’re looking at investing some time to make this recipe. It won’t take as long as pierogi, but let’s say some cabbage has to be boiled. Your house will smell as if you’re in Poland, you can thank me later 😉 All joking aside, the most time intensive part is preparing the cabbage. You see raw cabbage is not pliable and will tear. Overdone cabbage will shred when you try to pull it off. So dunking it in boiling water *just* until it loosens is key. I had a few missteps when making this the first time, so learn from me!
The sauce is easy to put together and can be done in advance if you want to split things up. The meat filling is honestly the best part and most akin to meatloaf in rolled cabbage form. It’s delicious to put it mildly. There’s going to be a lot of sauce, make sure to put all of it in so the rice has moisture to cook!
Tai in the past has always turned his nose up at cabbage. He’s full blooded English, his father is from the UK and most of their family still lives there. Maybe cabbage is a bit of a poor man’s food compared to the great British specialties 😉 But once he tried it, he changed his tune. Slowly, but surely, I’m turning him into a quasi foodie (or at least I can hope so!)
What are your favorite family recipes? Let me know in the comments section below!!
Old Fashioned Polish Stuffed Cabbage
- 3 Tbsp Olive Oil
- 1 Yellow Onion Diced
- 56 Oz Canned Crushed Tomatoes 2 28Oz Cans
- 1/4 Cup Red Wine Vinegar
- 1/2 Cup Brown Sugar
- 1/2 Cup Golden Raisins
- 1 Tsp Marjoram
- 2 1/2 Pounds Ground Beef
- 3 Eggs
- 1/2 Cup Yellow Onion Diced
- 1/2 Cup Panko Breadcrumbs
- 1/2 Cup Uncooked Rice
- 1 Tsp Marjoram
- 1 Large Cabbage
- Preheat oven to 400.
- Bring a large sauce pot to medium-high heat. Add olive oil and onion. Cook until onion has softened and is translucent.
- Stir in canned tomatoes, vinegar, brown sugar, raisins and marjoram. Season to taste with salt and pepper. Let simmer 20 minutes.
- While sauce is simmering, boil a large pot of water. Place cabbage in pot and remove leaves once they become pliable. You should aim to have 15-20 leaves depending on the size of your cabbage. Remove lower portion of the stem from each leaf so that you are left with pliable cabbage. Set aside.
- Combine all filling ingredients in a large bowl.
- Spoon filling into the bottom portion of the cabbage leaves. Shape into a large oval. Roll cabbage leaves up from the stem side. Place seam side down in a large casserole dish. Fill dish with cabbage rolls, going to a second layer as needed.
- Pour sauce on top of cabbage rolls. Cover with aluminum foil and bake for 50 minutes or until sauce is bubbling and rice is cooked through. Serve warm, enjoy!