Polish Stuffed Cabbage Rolls is one of the most popular Polish dishes. This skinny version uses ground turkey instead of pork or beef.

Polish Stuffed Cabbage Rolls

Course: Dinner
Cuisine: Polish
Prep Time: 40 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 6
Calories: 310kcal
Author: Edyta
Polish Stuffed Cabbage Rolls is one of the most popular Polish dishes. This skinny version uses ground turkey instead of pork or beef. 
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Ingredients

  • 1 cabbage
  • 1.5 cups rice
  • 1 pound turkey ground
  • 1 onion chopped
  • 1 tbsp butter
  • 2 cups stock chicken or vegetables
  • Salt and Pepper to taste
  • Parsley Italian
  • Tomato Sauce

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 310kcal | Carbohydrates: 48g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 420mg | Potassium: 457mg | Fiber: 4g | Sugar: 6g | Vitamin A: 405IU | Vitamin C: 56.8mg | Calcium: 84mg | Iron: 1.6mg