Polish Cabbage Rolls (baked in the oven)
Enjoy the comforting embrace of Polish Cabbage Rolls (baked in the oven), a hearty dish that delivers warmth and flavor to any family gathering or cozy weeknight dinner. These tender cabbage rolls are filled with a savory blend of ground beef, rice, and a rich tomato sauce, making them a satisfying meal that appeals to all ages. With easy preparation steps and the option for meal prep, these rolls are perfect for busy days. Plus, they serve beautifully alongside crusty bread or fresh salads, elevating your dining experience.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: Serves six
- Category: Main
- Method: Baking
- Cuisine: Polish
Ingredients
Scale
- 1 head cabbage
- 2/3 cup water
- 1/3 cup uncooked white rice
- 2 cans (10.75 oz each) tomato soup
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 pound ground beef
- 1/4 cup finely chopped onion
- 1 beaten egg
- Salt and black pepper to taste
Instructions
- Prepare the cabbage by cutting out the core and blanching it in salted boiling water for 12-14 minutes until pliable. Reserve 8 leaves for rolling.
- Set up your baking dish by layering leftover cabbage leaves at the bottom.
- Preheat your oven to 350°F.
- Cook the rice according to package instructions.
- Mix the tomato soup, brown sugar, and Worcestershire sauce in a bowl.
- In a large bowl, combine cooked rice, ground beef, chopped onion, beaten egg, salt, pepper, and some of the soup mixture.
- Roll the filling in cabbage leaves and place them seam-side down in the baking dish.
- Pour remaining soup mixture over the rolls and cover with more cabbage leaves and foil.
- Bake for 90 minutes or until cooked through.
Nutrition
- Serving Size: 1 roll (195g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg