Nye's Polonaise Room Cabbage Rolls Recipe

Name: Nye's Polonaise Room Cabbage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 heads white cabbage, cored; 1 gallon water, or enough to cover; 2 teaspoons salt; 1/4 cup white rice; 2 tablespoons finely diced green bell pepper; 2 tablespoons finely diced onion; 3/4 pounds ground beef; 3/4 pounds ground pork; 1/2 pound mild pork sausage; 1/2 pounds cooked smoked bacon, finely diced; 2 tablespoons minced garlic; 6 ounces tomato ketchup; 1 teaspoon freshly ground black pepper; 2 teaspoons fine salt; 4 ounces grated Parmesan; 2 eggs

Servings: persons

1 to 2 heads white cabbage, cored
1 gallon water, or enough to cover
2 teaspoons salt
1/4 cup white rice
2 tablespoons finely diced green bell pepper
2 tablespoons finely diced onion
3/4 pounds ground beef
3/4 pounds ground pork
1/2 pound mild pork sausage
1/2 pounds cooked smoked bacon, finely diced
2 tablespoons minced garlic
6 ounces tomato ketchup
1 teaspoon freshly ground black pepper
2 teaspoons fine salt
4 ounces grated Parmesan
2 eggs

1
Preheat oven to 300 degrees F.
2
Place the cabbage in a stockpot and cover with water.
3
Add salt, bring to a boil, and reduce to a simmer.
4
Cook the cabbage until tender, about 1 hour.
5
When the cabbage is done remove from the pot and cool in an ice water bath.
6
Drain.
7
Gently separate the leaves from the head of the cabbage, trying to keep them whole.
8
Keep the inner white leaves for the cabbage rolls themselves and reserve the big outer green leaves to line the bottom of the baking dish.
9
Mix all of the remaining ingredients together.
10
Line the bottom of a glass 13 by 9 baking dish with some large green leaves.
11
Place 1 white leaf on a cutting board with the stem towards you.
12
Place 4 ounces of meat filling on top of the leaf and fold up stem end first.
13
Fold the sides and the top of the leaf over to form a roll.
14
Place the roll, seam side down, in the baking dish.
15
Continue filling, rolling, and placing the rolls side by side until all the meat filling is used.
16
If you have any leftover cabbage leaves place them on top of your rolls to protect them during cooking.
17
Add 1 cup of water to the pan and cover with aluminum foil.
18
Bake for 1 1/2 hours.

1179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 to 2 heads white cabbage, cored, 1 gallon water, or enough to cover, 2 teaspoons salt, 1/4 cup white rice, and more.

Yes, Nye's Polonaise Room Cabbage Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nye's Polonaise Room Cabbage Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions