Stuffed Cabbage Rolls

Here’s something you may not know: Chicago has an enormous Polish population.

There are more Poles living in Chicago than in Warsaw. The influence of this population is evident everywhere, especially where I live. Many store signs are in both English and Polish, and there are certain markets where no English is posted or spoken. When you walk in, it’s like being teleported to a store in Poland.

One of my fondest memories growing up was in 1979 when Pope John Paul II, the first Polish pope, visited Chicago and climbed onto the roof of a high school only a few blocks from my house to greet a massive crowd of mostly Polish followers.

Poland has one of the richest cultures and proudest histories in the world. And Polish cuisine is among my favorites, even though my ethnic background is Irish.

Full disclosure: My first wife’s family was Polish and my daughter is half Polish. Back in those days, I used to look forward to family parties because it meant lots of delicious Polish food — kielbasa, pierogis, kolatchkies and today’s recipe, gołąbki (ga-WOOM-key) or stuffed cabbage rolls.

These are delicious and so easy to make. They bear a strong similarity to stuffed green peppers, but the tanginess of the cabbage adds a whole other level of flavor.

Stuffed Cabbage Rolls

6-7 whole cabbage leaves

3 cups cooked whole grain rice

1 lb ground beef or turkey

1 TBS EVOO

1/2 white onion, medium dice

1/2 green pepper, medium dice

1 cup shredded cabbage

1 clove garic, crushed

4 oz can tomato sauce

2 TBS Italian seasoning, separated

1 tsp sugar

Sea salt

Fresh cracked black pepper

1 TBS hot sauce

1. Bring a pot of water to boil. Add cabbage leaves and boil until softened, about 4 minutes. Drain in colander then return to pot and cover with cold water to stop the cooking process.

2. Place cast iron pan on the fire. When hot, add EVOO. When smoking, add onions, green peppers and shredded cabbage and cook until onions just start to brown, about 3 minutes. Add ground beef or turkey and cook until meat is browned, about five minutes, stirring occasionally. In the last minute of cooking, stir in the crushed garlic and Italian seasoning.

3. To make the sauce, combine the tomato sauce, Italian seasoning and sugar in a small pot and cook together for about five minutes, stirring occasionally.

4. Preheat oven to 350F. In mixing bowl, stir together the meat mixture, rice and about half the sauce. Season to taste with salt and pepper. Lay a cabbage leaf on a cutting board and spoon about 2 TBS of the mixture into the center. Roll up into a log shape and fold the flaps underneat to seal. Place in a baking dish. Repeat with the remaining cabbage leaves.

5. Cover cabbage rolls with the remaining sauce, then cover with foil and bake 35 minutes. Let cool for a couple of minutes before serving.

These are a great meal all by themselves because the protein, starch and vegetable are all contained in the individual cabbage roll. But they also go great with some seared kielbasa sausage and a couple of pierogi.

What ethnic cuisines are popular where you live? Share your story in the comments section below. And thanks for looking at my blog!

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11 thoughts on “Stuffed Cabbage Rolls

  1. My mother-in-law makes a giant pot of these every time we visit her. It’s a very effective form of bribery. Her’s are very similar to yours, but are baked with a healthy layer of sauerkraut on top. She has tiny little hands, so the rolls are always so delicate and cute.

    These look fantastic. I have never attempted to make stuffed cabbage myself, but this recipe gives me a wonderful start.

    We’re in Southern California (near LA) and we have amazing Korean food, Armenian, and of course…Mexican food. Lots and lots of Mexican food.

  2. Your stuffed cabbage is so different from what my grandmother used to make. She used sauerkraut juice in her sauce. And she stuffed her’s with raw meat and they baked for hours. Yours would be great when you don’t have a lot of time.

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