Polish cabbageryle
Last Updated on
The Polish cabbage rolls are made for those who like to eat their cabbage;but can’t be bothered to fuck with them. The recipe only makes one big kale roll. Serve with a delicious tomato sauce.
Ingredients for four
1 white cabbage 300g pork and beef mince 3 dl cooked rice (even yesterday’s) 1 onion 2 cloves of garlic 1 tbsp; 1 tsp black pepper 1 tsp salt 1 tsp paprika powder 1 tsp dried dill 1 tbsp butter
Tomato sauce
2 dl pureed tomatoes 2 tbsp vinegar 1 tbsp sugar 1 tsp salt
Peel off the outer leaves of the cabbage. Cut off the stem with a knife. Bring to the boil in a large enough saucepan so that the cabbage leaves soften and come away.
Simmer the onion and garlic over the bridge. Put the butter in a pan and start sautéing the onions until soft.
When the onions are golden brown, add the minced meat. Mince and season to taste. The minced meat does not need to be fully cooked. Stir in the rice and remove from the plate.
Add the cabbage to the cooking liquid. Cut off the thickest part of the leaves with a knife.
The Polish cabbage roll is just one large piece, not several small ones, as Finnish cabbage rolls are made.
Set the biggest leaves in the bottom of the pan. It doesn’t matter if they tear a little. You can fill in with smaller ones. Add two or three layers of cabbage.
Press the mincemeat mixture into the bottom of the cabbage until compact. Roll the bottom of the cabbage in a circle. Press into a tight ball.
Mix the tomato sauce ingredients and pour over the cabbage rolls.
Bake the dish in a 180C oven until cooked through, about 45 minutes. You can pour the sauce over the cabbage rolls.
h&p recipes cabbage Central Europe Cattle Pork Poland
