Polish · intermediate
Polish Stuffed Cabbage Rolls With Tomato Dill Sauce
Tender savoy cabbage leaves wrapped tightly around a savoury halal beef and rice filling, baked low and slow in a light sweet tomato dill gravy.
- PREP TIME
- 25 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Bring a large pot of salted water to a boil and blanch cabbage leaves for 3 minutes until pliable; drain and trim thick central veins flat.
- 02
Melt butter in a skillet over medium heat and cook diced onion for 6 minutes until translucent; let cool slightly.
- 03
In a mixing bowl, combine ground beef, cooked rice, sautéed onion, half the fresh dill, salt, and black pepper until well blended.
- 04
Place 3 tablespoons of filling near the stem end of each cabbage leaf, fold in the sides, and roll tightly toward the top.
- 05
Whisk tomato paste, passata tomato purée, and beef broth together in a bowl until smooth.
- 06
Arrange cabbage rolls seam-side down in a baking dish, pour tomato sauce over top, cover with foil, and bake at 180C (350F) for 45 minutes; sprinkle remaining fresh dill before serving.
A LITTLE KITCHEN KNOW-HOW
Cabbage Blanching and Folding
Briefly softening cabbage leaves renders them resilient and flexible for wrapping savory fillings securely.
Notes from the kitchen
- Trimming the thick center rib flat allows the cabbage leaf to roll tightly without cracking.
- Baking covered keeps the cabbage leaves supple and prevents the sweet tomato dill glaze from drying out.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.