Ingredients
- 1 large cabbage (1.2–1.5 kg)
- 250 g ground beef or veal
- 500 g cooked rice (about 2 1/2 cups, parboiled)
- 1 large onion, finely diced
- 0.6 liters beef stock
- 1 tablespoon salt plus extra for boiling
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons fresh rosemary, chopped
- 2 tablespoons butter
- 0.7 liters passata
- 70 g tomato paste
- 0.4 liters beef stock (for sauce)
- 2 garlic cloves, minced
- 8 allspice berries
- 8 black peppercorns
- 1/2 teaspoon salt (for sauce)
- 2 bay leaves
- 2 tablespoons butter (for sauce)
Instructions
- Core the cabbage and boil in salted water, removing softened leaves one at a time. Set aside to cool.
- Cook rice halfway, then drain and cool.
- In a pan, melt butter and sauté onion with salt until soft. Add rosemary and cook briefly.
- Mix ground meat, rice, onion mixture, salt, and pepper in a bowl.
- Preheat oven to 180°C. Line a baking dish with cabbage leaves.
- Place filling on each cabbage leaf, fold sides, and roll tightly. Arrange seam-side down in the dish.
- Pour beef stock halfway up the rolls and cover with extra cabbage leaves.
- Bake for 45 minutes.
- Prepare sauce by melting butter, adding garlic and tomato paste, then stirring in passata, stock, spices, and salt. Simmer 20–30 minutes.
- Remove whole spices and serve rolls hot with sauce.
Notes
- Trim thick cabbage veins for easier rolling.
- Do not overfill to prevent breaking.
- Seam-side down helps keep rolls intact.
- Flavor improves after resting or next day.
- Remove whole spices before serving.
- Prep Time: 40 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
- Diet: Halal
Nutrition
- Serving Size: 2-3 rolls
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
