Polish Stuffed Cabbage Rolls
Polish Stuffed Cabbage Rolls is one of the most popular Polish dishes. This skinny version uses ground turkey instead of pork or beef.
chicken or vegetables
Salt and Pepper to taste
Preheat the oven to 350F degrees;
In a large pot boil water and place the whole head of cabbage into it;
Boil the cabbage for about 20 minutes; if the entire cabbage Italian with water, rotate it during boiling;
In a frying pan sautéed onions with one tablespoon of oil until translucent, about 3-5 minutes;
In a separate pot, boil rice according to instructions; cold down when cooked;
In a big bowl add rice and season generously with salt and pepper (or vegetable powder stock), add meat, saute onions and mix together;
Once cabbage leaves are pretty soft, remove cabbage from boiling water and let it cool down;
Using a paring knife remove the core from the cabbage;
Save the outer leaves and place them at the bottom of the Dutch Oven or the oven safe dish/pot;
Take off one leaf at the time and place 2-4 tablespoons of filling in the middle depending on the size of the leaf;
Fold side parts of the leaf inwards and then bottom to the top (use the same technique as you would do for wraps);
Continue with the remaining leaves until all filing is used;
Stack up the cabbage rolls in an oven-proof dish;
Add water or stock, cover and cook for 1.5 hrs in 350F degree oven;
Serve hot with tomato sauce and sprinkle with Italian parsley.
You will need a large pot to boil the whole head of cabbage in it.
You can use any rice you like. I like basmati in this recipe.