Polish Cabbage Rolls Recipe – a delicious recipe with head cabbage, beef, milk, pepper, tomato sauce, rice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
With sharp knife remove core from cabbage leaving in 1 piece.
2
Cook in big pot of salted water till leaves can be peeled off easy without tearing.
3
Drain and cold cabbage.
4
Set aside 10-12 leaves for rolls.
5
Chop the remaining cabbage coarsely and place in greased baking dish.
6
Place the meat in a bowl with rice, onion and lowfat milk and seasoning.
7
Mix well.
8
Trim stalks from cabbage if needed so they can roll up easy.
9
Spoon a portion of fold in middle of each leaf.
10
Mix in sides of each leaf to enclose filling.
11
Roll firmly.
12
Arrange the filled rolls close together, with seam side down on top of minced cabbage.
13
Combine 1 c. of bouillon with the tomato sauce and pour over cabbage rolls.
14
Bake at 350 degrees for 1 1/2 hrs.
15
Optional: Dot with Tbsp.
16
of lowfat sour cream before serving.
530
kcal
Calories
20
g
Fat
53
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 med. head cabbage, 1 pound grnd beef, 1/4 c. lowfat milk, 1 teaspoon pepper, and more.
Yes, Polish Cabbage Rolls Recipe 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.
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