Polish Stuffed Cabbage
Polish Stuffed Cabbage is an moderately easy Polish international dish. Made with 1 solid head cabbage, 1 c. rice, 1 large chopped onion, 1 stick butter and 2 1/2 lb. meat loaf mixture, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Core head of cabbage.
Set cabbage hole down in large pot with 1 or 2 inches of water and steam.
Pull off leaves, one by one (total of about 22 to 26).
Cook rice.
Saute chopped onion in butter.
Mix meat loaf mixture with the rice and onion mixture with your hands.
Add eggs to the mixture and salt and pepper to taste.
Take each cabbage leaf and put some meat in the middle. Wrap envelope-style tightly.
Put 1 small box of raisins on bottom of pan.
Tightly pack 2 rows of cabbage balls in same pot as you boiled cabbage.
Sprinkle another few raisins on top.
Add tomato soup and 2 cans water.
Cover and bring to a boil, then reduce to a simmer for 1 1/2 hours.
Serve with mashed potatoes and cucumber salad.
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