Stuffed Cabbage Rolls in Tomato Sauce with Bulgur - photo 1
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Stuffed Cabbage Rolls in Tomato Sauce with Bulgur

Pikantne Main Dishes Regional Cuisine of Poland 90 min Medium 24 wyświetleń ~24.40 PLN * - (0)
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Description

Traditional Polish stuffed cabbage rolls in a modern twist: instead of rice, we use spelt, which gives the dish a grainy texture and a deeper, nutty flavor. Cabbage rolls are wrapped cabbage leaves filled with a meat mixture with groats and vegetables, simmered in an aromatic tomato sauce. The recipe combines homey comfort with a touch of regional simplicity – spelt is popular in Polish kitchens, and the tomato sauce can be enriched with cream or sautéed bacon. The dish pairs perfectly with boiled potatoes, sautéed cabbage, or simply fresh bread. Visually: golden cabbage rolls, red, shiny sauce, and green parsley leaves provide contrast and an appetizing appearance.

Ingredients Used

Ingredients (19)

Servings:
4
  • White cabbage 1200 g
  • Ground pork 500 g
  • Barley groats 150 g
  • Chicken egg 2 szt. (~120 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 1.9 szt. (~150 g)
  • Rapeseed oil 30 g
  • Butter 30 g
  • Tomato 6.7 szt. (~800 g)
  • Vegetable broth 500 ml
  • Wheat flour 15 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • Bay leaf 6.7 szt. (~2 g)
  • Parsley 30 g
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~24.40 PLN (6.10 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the cabbage

1

Remove the outer leaves of the cabbage head (3–4 leaves) if they are dirty or damaged. Place the head on a cutting board with the base facing down and cut around the core with a sharp knife to remove the tough core to a depth of about 2–3 cm. This will make it easier to separate the individual leaves.

Ingredients: White cabbage
Use a large, sharp knife and a cutting board. If the core is too hard, it's better to cut it off with a flat cut than to pull the leaves off to avoid damaging them.
2

Bring a large pot of water to a boil (about 4–5 liters). When the water is boiling, immerse the head of cabbage for 3–4 minutes, turning every 30 seconds, until the outer leaves become flexible and easy to peel off. Remove the cabbage with tongs and set aside to cool. If the leaves are still stiff, immerse again for 1–2 minutes.

Ingredients: White cabbage
Use a large pot with a lid and kitchen tongs. The leaves are ready when they can be easily cut from the head and are flexible — they should not break.

Preparing the filling

3

Rinse the pearl barley under cold water in a colander, transfer it to a small pot and cover with 300 ml of water. Add a pinch of salt. Bring to a boil, reduce the heat and cook covered for 20–25 minutes until the barley is tender but still has a slight bite. After cooking, drain any excess water and let it cool.

Ingredients: Barley groats, Salt
Use a small pot with a lid. The spelt should be soft and chewy; if the grains are hard in the middle, cook for another 5–10 minutes.
4

Peel the onion and chop it finely. Peel the carrot and grate it on a coarse grater. In a pan, heat 15 g of butter and 15 g of rapeseed oil over medium heat. Add the onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Add the carrot and sauté for another 4 minutes. Finally, add the minced garlic and sauté for 30 seconds until it releases its aroma.

Ingredients: Onion, Carrot, Butter, Rapeseed oil, Garlic, Smoked bacon
Use a pan with a diameter of 24–28 cm. Do not fry the onion on high heat — it should become translucent, not burnt. If you are using bacon, fry it first and set aside the fat for the filling.
5

In a large bowl, combine the cooled pearl barley, sautéed vegetables, ground pork, beaten egg, marjoram, 3 g of salt, and 1 g of pepper. Mix by hand or with a wooden spoon evenly for about 2–3 minutes, until the ingredients are combined and the filling is cohesive.

Ingredients: Barley groats, ground pork, Marjoram, Salt, Black pepper, Onion, Carrot, Garlic, Smoked bacon
Use a large bowl. If the filling is too runny, add 10–20 g of cooked spelt; if it's too dry, you can add 1–2 tablespoons of broth. Do not mix for too long — just enough for the ingredients to be evenly combined.

Shaping the cabbage rolls

6

Trim the thick vein at the base of each leaf with a knife (thin fiber) to make it easier to roll the leaf. Place a portion of filling (about 60–80 g) in the center of the leaf, spread it along the middle, fold the sides inward, and roll tightly from the base to the top, forming a stuffed cabbage. Repeat until the filling and leaves are used up.

Ingredients: White cabbage, Barley groats, ground pork
Use a tablespoon to portion the filling and a board for rolling. The filling should not be placed right at the edge of the leaf — leave about a 1.5 cm margin so that the dumpling does not unfold.

Layering and braising

7

In a large, wide pot or cast iron dish, place a few cut cabbage leaf edges at the bottom (they will serve as a base). Arrange the stuffed cabbage tightly, side by side, seam side down, in one or two layers. Pour in 200 ml of vegetable broth (just enough to cover the bottom by 1–2 cm), cover with a lid, and set over low heat.

Ingredients: White cabbage, Vegetable broth
The best pot is one with a diameter of 24–26 cm and a thick bottom. Arrange the cabbage rolls tightly so they don't unravel during cooking. Don't pour a large amount of liquid over them right away — we will add the tomato sauce later.

Tomato sauce

8

In a separate saucepan, heat 15 g of rapeseed oil and 15 g of butter over medium heat. Add a tablespoon of flour (15 g) and stir for 1–2 minutes until the flour is lightly browned (be careful not to burn it). Gradually pour in the tomatoes (800 g) and 300 ml of vegetable broth, continuously mixing with a whisk to break up any lumps. Add the grated carrot (the remaining part if any), bay leaf, 2 g of marjoram, 2 g of salt, and 1 g of pepper. Bring to a gentle boil, then simmer on low heat for 10 minutes.

Ingredients: Rapeseed oil, Butter, Wheat flour, Vegetable broth, Carrot, Bay leaf, Marjoram, Salt, Black pepper
Use a whisk and a saucepan with a minimum capacity of 2 liters. Stir vigorously after adding liquids to ensure the sauce is smooth. If the sauce is too sour, season with a pinch of sugar (1 teaspoon).

Stewing cabbage rolls

9

When the sauce is ready, gently pour it over the stuffed cabbage rolls in the pot so that they are covered to about 2/3 of their height. Season with salt and pepper if needed. Cover with a lid and simmer on very low heat for 35–40 minutes. After 20 minutes, check if there is enough liquid; if the sauce is evaporating too much, add 50–100 ml of broth.

Ingredients: Vegetable broth, Bay leaf, Marjoram
Use a well-fitting lid for the pot. The heat should be very low — the stuffed cabbage should gently simmer, not boil vigorously, or they will fall apart.

Finishing the sauce

10

After simmering, taste the sauce. If you want to lighten it, remove the pot from the heat for 1 minute, then stir in 100 g of 18% cream (optional) and gently bring to a boil for 1 minute, but do not let it boil over high heat. Remove the bay leaf before serving.

Ingredients: 18% cream, Bay leaf
Add the cream gradually and stir to prevent curdling. If you're not using cream, you can blend the sauce for a creamy consistency.

Serving

11

Transfer the stuffed cabbage rolls to a plate without breaking the wrapping. Generously drizzle with hot tomato sauce. Sprinkle with finely chopped parsley just before serving.

Ingredients: Parsley, Smoked bacon
Use a spatula to gently remove the cabbage rolls. Additionally, you can add sautéed bacon on top to enhance the flavor.

Final tips

12

If the stuffed cabbage rolls are cooling, leave them covered for a while; the sauce will thicken and the flavors will meld — then reheat on low heat for 5–7 minutes before serving. Store any unused cabbage rolls in the refrigerator in an airtight container for up to 3 days or freeze individual portions for up to 3 months.

Ingredients: White cabbage
To reheat, use a saucepan with a lid over low heat or a preheated oven at 160°C for 15–20 minutes. Avoid the microwave for longer reheating, as the meat may become tough.

Fun Fact

💡

Stuffed cabbage rolls are one of the most versatile dishes in Polish cuisine — regional variations include different grains instead of rice (e.g. barley, buckwheat), and the name 'gołąbki' likely comes from the rolled shape resembling a small bird.

Best for

niedzielny obiad spotkanie rodzinne przyjęcie świąteczne

Tips

🍽️ Serving

Serve with mashed potatoes or young potatoes with dill. You can add a tablespoon of sour cream to the sauce just before serving to balance the acidity. For a meatless version, replace the minced meat with a mixture of sautéed mushrooms and more spelt.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. For freezing, it's best to arrange single portions in containers at -18°C; thawed portions should be heated slowly over low heat. The sauce can be stored separately to avoid softening the leaves.

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