When I think about stuffed cabbage rolls recipe, there is only one recipe I can think off. Polish stuffed cabbage rolls aka “Golabki” is by far the best, stuffed cabbage recipe I have tried in my entire life.
2.5-pound cabbage – made me about ten stuffed cabbage rolls. Note that you can not use all the leaves to make cabbage rolls due to leaves getting smaller in size, but nor worries. I use the smaller leaves for a variety of different recipes. I dice mine into medium size squares that go ideal for my cabbage soup recipe.
While cabbage was cooking, I was preparing cabbage rolls stuffing. It takes 1.5-pound of freshly ground pork, a bit over half a pound of mild Italian sausage, please note that casing needs to be removed. One medium onion (diced), 3/4 of a cup of white rice, two garlic cloves (diced), freshly ground pepper, salt, two eggs, salt, and pepper to season it all.
I cook the cabbage for about 45 minutes before i cut the cabbage leaves off. Leaves become soft enough and are ready for the pork stuffing.
After the leaves are pilled, we are ready to stuff them.
Here we go 🙂 Like I wrote at the beginning, I was able to make ten decent size stuffed cabbage rolls. I probably could make few more but didn’t want for them to be too small, and also I am due for my delicious cabbage soup, so that I can use the rest of the cabbage very soon. In the meantime, I diced the rest of the cabbage into small squares and put it in the freezer.
Please take a look at these lovely stuffed cabbage rolls 🙂 Transfer them to a large pot, place few single cabbage leaves on the bottom of the pot. Add the tomato sauce, bouillon cube, salt, pepper. I also add thinly sliced carrots just to add a bit of zing to it. Cook for about an hour.
Results are amazingly good! Garnish the roll with some chopped parsley and add a teaspoon of heavy cream. Serve with hearty piece of bread or over rice!
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- 2.5 lbs Green cabbage
- 1.5 lbs Ground pork
- 1 lbs Mild italian sausage Remove casing
- 10 oz Tomato sauce can
- 1 cube Vegetable bouillon
- 2 tbsp Black pepper freshly ground
- 4 Bay leaves
- 3/4 cup White rice
- 1 tbsp flour
- 1 tsp Heavy cream
- 1 tbsp Sea salt
- 2 Garlic cloves diced
- 2 Eggs
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Cook cabbage in the large pot for 45 minutes. Drain and cut into individual leaves. 2.5-pound cabbage makes about 10-12 leaves ready for stuffing.
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Mix fresh ground pork, Italian mild sausage (remove casing), 3/4 cup white rice, 1 diced onion, 2 garlic cloves (diced). Season with salt, freshly ground black pepper, 2 eggs.
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Stuff the cabbage leaves with previously prepared meat.
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On the bottom of a large pot add a few single cabbage leaves. Add 10 oz can of tomato sauce. Season with additional pepper and salt. Transfer stuffed cabbage rolls into the pot and cook for about 1 hour. Serve with a hearty piece of bread. Garnish with 1 tsp pf heavy cream, and diced parsley.
