Stuffed Cabbage Authentic Polish Style

Stuffed Cabbage Authentic Polish Style

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Chef Eddie 1

"This recipe will bring to your dinner table some of the best authentic Polish Cabbage Rolls without the added ketchup or tomato juice flavor. It is real comfort food you will make again once tried... Enjoy Chef Eddie"
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Core, then steam cabbage until leaves are easily removed . Set aside to cool. Saute the onions in the olive oil until translucent and slightly caramelized. Add the minced garlic and continue cooking without burning the garlic, about 1 minute. In a large mixing bowl add the ground beef, sausage, parsley, black pepper, red pepper flakes, brown sugar, white rice, chicken bouillon powder, allspice, and egg. Add the cooled sauteed onions and garlic. Mix throughly by hand without overworking the mixture. Fill the cabbage leaves with this mixture and roll tightly placing them in a Dutch Oven or large tightly covered pot in layers. Add the chicken stock, stewed tomatoes, tomato puree and bay leaves to the pot and place on a medium heat. Heat until boiling, then reduce heat to a low simmer and cook until tender. About one hour.
  2. This is usually served alongside mashed potatoes.
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Excellent. I was hesitant on the red pepper flakes but no longer. Everything blended well for a great recipe. I have been making my own for a long time, but will definitely switch to this recip...