Polish Stuffed Cabbage Rolls
Thanksgiving and Christmas are coming up. You know what that means, right? FOOD! Lots of them! 🙂 Many people can’t wait for these seasons to come, but there are also some who are afraid. Why? Because they might get derailed from their weight loss program. From the appetizers to the desserts, everything is just so delightful that the foods that are usually served during these occasions are hard to resist. It’s only after you’ve eaten already that you’d feel guilty.
However, if you carefully pick the types of food that you are going to make and serve during the holidays, there is nothing that you should worry about. As long as they are healthy and not filled with fats and other things that can harm you, you should be alright. Well, for your main course, consider making Polish Stuffed Cabbage Rolls.
Cabbage is often overlooked. But did you know that it comes with a very impressive nutritional profile? It’s loaded with nutrients like iron, vitamin A, and riboflavin. It is also high in fiber, antioxidants, and vitamin C. You can add this lettuce-looking vegetable to your diet, especially if you are trying to lose weight.
Now, for today’s main course, let’s see how delicious cabbage rolls are made.
These Polish Cabbage Rolls would give you a taste of Poland…They are amazing, incredible, healthy, and very delicious!
1 head green cabbage
1 pound ground pork
1/2 pound ground beef
1 cup uncooked rice
2 small onions (diced)
3 cloves garlic (minced)
1/2 teaspoon dillweed
1 can (14 oz) diced tomatoes (undrained)
3 tablespoons fresh parsley
1 1/2 cups tomato sauce
1/3 cup tomato sauce
1 can (10.5 oz) tomato soup
- Boil cabbage leaves until soft (about 2 minutes). Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Cook rice following the directions indicated on the packaging, but undercook it for 5 minutes. Set aside.
- Saute onions, garlic, beef, pork, and seasonings. Drain excess fat and add rice, diced tomatoes, and 1/3 cup of tomato sauce. Season with salt and pepper, and then add the egg.
- Using a medium bowl, combine 1 1/2 cup of tomato sauce with tomato soup. Spread a thin layer of the mixture in a 9X13 pan.
- Get a cabbage leaf, lay it flat, and add 1/3 cup filling to the center. Fold in the sides and then roll the cabbage up. Put it in the pan with the seam facing down. Repeat steps with the remaining cabbage leaves.
- Pour sauce over the cabbage rolls and cover with foil. Bake for up to 90 minutes and allow to cool for about 15 minutes before serving.
You can replace the ground pork with ground turkey.
How to Remove Leaves from the Head of Cabbage
Cut the bottom of the head before putting it in boiling water. Let it boil for a couple of minutes and then start peeling off the softened leaves. Put the head back to the boiling water and repeat until all of the leaves are peeled off.
As much as possible, pick a cabbage with huge leaves. But in case you end up with smaller leaves, just overlap them.