Polish Stuffed Cabbage

4.1
(152)

Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.

15
15
15
15
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
6
Yield:
6 to 8 servings

Ingredients

  • 1 medium head cabbage

  • water to cover

  • 1 pound ground beef

  • 1 cup cooked rice

  • garlic powder to taste

  • 1 egg

  • 1 (12 fluid ounce) can tomato juice

  • 1 tablespoon vinegar

  • 1 tablespoon white sugar

  • water to cover

Directions

  1. Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.

  2. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.

  3. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Nutrition Facts (per serving)

331 Calories
21g Fat
20g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 331
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 43%
Cholesterol 95mg 32%
Sodium 253mg 11%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 15%
Total Sugars 9g
Protein 17g
Vitamin C 66mg 332%
Calcium 78mg 6%
Iron 3mg 14%
Potassium 583mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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