Recipe for: Vegetable cabbage rolls with young vegetables and sorrel cream - photo 1
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Recipe for: Vegetable cabbage rolls with young vegetables and sorrel cream

Pikantne Main dishes Regional Cuisine of Poland 90 min Medium 4 wyświetleń ~28.67 PLN * - (0)
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Description

A Mazurian variation on classic stuffed cabbage: delicate cabbage leaves filled with a creamy, fluffy filling of millet, cottage cheese, and young spring vegetables (asparagus, young carrots, celery, green onions). The dish is complemented by a velvety sorrel cream, whose tartness is balanced by a buttery note and fresh lemon. In the dinner version, we serve it with lightly caramelized rhubarb for a sweet-sour contrast and toasted sunflower seeds for crunch. The dish is visually striking (green leaves, creamy sauce, pink rhubarb) and complex in flavor: the earthiness of the millet, creaminess of the cottage cheese, and freshness of the sorrel make it an ideal spring offering inspired by the flavors of Mazuria.

Ingredients Used

Ingredients (18)

Servings:
4
  • White cabbage 800 g
  • Millet 200 g
  • Carrot 2.5 szt. (~200 g)
  • Celeriac 150 g
  • Spring onion 0.6 pęczek (~30 g)
  • Garlic 2 ząbki (~10 g)
  • Cottage cheese 150 g
  • Sour cream 200 g
  • Sorrel 80 g
  • Butter 50 g
  • Rapeseed oil 30 g
  • Lemon 1.3 szt. (~100 g)
  • Vegetable broth 500 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Rhubarb 150 g
  • Sunflower seeds 20 g
💰 Szacowany koszt dania: ~28.67 PLN (7.17 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the cabbage

1

Remove the damaged outer leaves from the cabbage. Cut the core so that it is easier to separate the leaves. Bring a large pot of water to a boil (about 4-5 l). Meanwhile, prepare a large bowl of ice-cold water. Place the head of cabbage in the boiling water for 2-3 minutes to soften the outer leaves; gradually remove them, placing them in the bowl of ice-cold water to stop the cooking process.

Ingredients: White cabbage
Use a large pot (at least 4 l) and tongs or a slotted spoon to remove the leaves. Cook the leaves in batches for 2-3 minutes — they should be pliable and easy to separate from the stem, but not falling apart.
2

When the leaves cool in icy water, gently dry them with a paper towel. If the leaf has a very thick vein in the middle, trim it thinly with a sharp knife (without piercing the leaf) to make it easier to wrap the filling.

Ingredients: White cabbage
Use a board and a sharp knife. Do not cut through the entire vein, just its thickness; too thin a cut may cause holes in the leaf.

Filling

3

Rinse the millet under running water in a fine sieve until the water runs clear. Place the millet in a pot, cover with 2.5 times its volume of water (about 500 ml), add 1 g of salt, and bring to a boil. Cook covered on low heat for 12-15 minutes, until the water is absorbed and the millet is fluffy. After cooking, let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Millet, Salt
Use a covered pot with a diameter of 16-18 cm. Check the groats after 12 minutes — they should be soft but not mushy; if water is still visible, cook for another 1-2 minutes.
4

Peel the carrot and celery; grate them on a coarse grater. In a medium skillet, heat 15 g of butter with 15 g of rapeseed oil, add the white parts of finely chopped spring onion and sauté for 2-3 minutes until they soften and become slightly translucent. Add the grated carrot and celery, sauté for 4-5 minutes until they are soft, without browning them too much. Finally, add the finely chopped garlic and sauté for 30 seconds.

Ingredients: Butter, Rapeseed oil, Spring onion, Carrot, Celeriac, Garlic
Use a pan with a diameter of 24-28 cm. Control the heat — if the vegetables start to burn, reduce the temperature. The frying time depends on the thickness of the grated vegetables; they are ready when they are soft and fragrant.
5

In a large bowl, mix the cooked and cooled millet, sautéed vegetables, and crumbled cheese. Add chopped dill (about half a bunch), 2 g of black pepper, and 2 g of salt (adjust to taste). Stir with a spoon until the ingredients combine into a homogeneous but slightly grainy filling. Taste and optionally season with lemon (1 teaspoon of juice).

Ingredients: Millet, Butter, Cottage cheese, Dill, Black pepper, Salt, Lemon
Use a large metal or plastic bowl. The filling should be moist but not watery — if it is too dry, add 1-2 tablespoons of sour cream.

Shaping the cabbage rolls

6

Lay a cabbage leaf on the board, place 2-3 tablespoons of filling closer to the base of the leaf, fold the sides inward, and roll tightly towards the tip. A compact roll should form. Repeat the process for the remaining leaves. If the leaf is large, you can cut it in half and use one half.

Ingredients: White cabbage, Millet
Use a tablespoon to portion the filling. When shaping, keep the leaf taut — too loose a wrap will cause the cabbage roll to unravel during cooking.

Baking and Stewing

7

In the bottom of a wide, flat baking dish, heat 15 g of butter and 15 g of rapeseed oil. Arrange the cabbage rolls tightly next to each other (cut side down). Pour vegetable broth evenly over them so that it reaches 1/3 of the height of the cabbage rolls (about 400-500 ml). Cover the dish with a lid or tightly with aluminum foil. Bake in an oven preheated to 180°C for 30-35 minutes, until the cabbage is soft and the filling is hot in the center.

Ingredients: Butter, Rapeseed oil, Vegetable broth, White cabbage
The best dish is a heat-resistant one measuring about 30x20 cm. Check the softness of the cabbage with a fork — if the cabbage cuts easily, the stuffed cabbage is ready.

Sour Cream Sorrel Sauce

8

Rinse the sorrel very thoroughly, trim the thicker stems. In a saucepan, melt 10 g of butter, add the chopped dill (the rest of the bunch) and sauté briefly for 20 seconds. Add the sorrel and sauté for 1-2 minutes until wilted. Pour in 200 ml of cream and 100 ml of broth, bring to a gentle boil, reduce the heat, and cook for 3-4 minutes. Blend everything into a smooth cream (use an immersion blender). Taste and season with 2 g of salt and 1 g of pepper, drizzle with 1 teaspoon of lemon juice to balance the acidity.

Ingredients: sorrel, Butter, Dill, Sour cream, Vegetable broth, Salt, Black pepper, Lemon
Use an immersion blender in a tall container. The cream should have a silky consistency; if it is too thick, add 1-2 tablespoons of broth. Note: sorrel contains oxalates — the cream has a distinct, green, slightly sour taste.

Additions (rhubarb)

9

If you are using rhubarb: cut into pieces of 2-3 cm, in a small pan heat 10 g of butter with 10 g of sugar (optional) and sauté the rhubarb for 3-4 minutes over medium heat until slightly softened and starting to glaze. Drizzle with the juice of half a lemon.

Ingredients: Rhubarb, Butter, Lemon
Use a non-stick pan so the rhubarb doesn't stick. Additionally, you can add a teaspoon of honey instead of sugar for a deeper aroma.

Serving

10

Remove the stuffed cabbage from the oven, place it in the center of warmed plates. Generously drizzle with sorrel cream, add caramelized rhubarb (if using) next to it, and sprinkle with toasted sunflower seeds for crunch. Garnish with fresh dill.

Ingredients: White cabbage, Cottage cheese, sorrel, sunflower seeds, Rhubarb, Dill
Use a wide deep plate to collect the sauce. The sauce should lightly coat the cabbage rolls, but not completely cover them.

Final tips

11

After serving, taste and adjust with salt and freshly ground pepper if necessary. Serve immediately while the sauce is warm and creamy. Store the remaining stuffed cabbage according to the storage instructions.

Ingredients: Salt, Black pepper
Use freshly ground pepper at the table. Do not reheat the stuffed cabbage too long in the microwave — it's better to heat them in the oven for 10-12 minutes at 160°C covered.

Fun Fact

💡

In the Masuria region, traditional stuffed cabbage rolls would appear during holidays and large family gatherings. This version combines local spring produce (sorrel, rhubarb, young vegetables) with techniques known from Polish cuisine, showcasing how regional products can be transformed into a modern dish.

Best for

obiad rodzinny wiosenny święta wiosenne kolacja z gośćmi

Tips

🍽️ Serving

Serve the stuffed cabbage hot, with cream poured just before serving. For a contrast of temperatures and textures, add cold natural yogurt or a spoonful of sour cream on the plate. For a dairy-free version, replace the cottage cheese with creamy tofu and the cream with plant-based cream.

🥡 Storage

Store the stuffed cabbage in an airtight container in the fridge for up to 2 days. Keep the sorrel sauce separately in a closed jar for up to 48 hours. To reheat: in the oven at 160°C for 10-12 minutes covered; gently heat the cream over low heat, stirring to prevent curdling.

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