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Super Easy Polish Cabbage Rolls

Super Easy Polish Cabbage Rolls

  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
JRebel

JRebel

This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
  2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
  3. Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
  4. Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
  5. Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
  6. Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).
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Reviews

LIZZYG2
30

LIZZYG2

3/16/2011

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. The only change I made was to spread half a can of sauerkraut in the dish before adding the rolls, and spread the other half on top of the rolls. Add 1 cup of water to the dish, pour over the tomato sauce and sprinkle a teaspoon of caraway seeds over the top. Cover and bake for 1 hour 15 minutes. And there you have it! You have just changed Polish Cabbage Rolls into Hungarian Stuffed Cabbage! The sauerkraut makes all the difference in the world!

michelleyates
13

michelleyates

6/1/2009

I loved it!

MamaNicole1
3

MamaNicole1

3/3/2013

These turned out great for me, next time I'm going to do stewed tomatoes on top vs. the tomato sauce. The tomato sauce on top was just a little too strong for me. It would be good with a few ounces of tomato sauce in the rice filling too.

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