I stumbled across this recipe, after having some left over cabbage and feeling like using it in cooking. Usually I would make sauerkraut but I thought I should try something I hadn’t done before.
This is a traditional Polish recipe, which can be baked in the oven or slow cooked. It is gluten free, dairy free and manages to be the most amazing comfort food you’ve ever had.
1/2 head large cabbage
1/2 cup of rice
1 cup of green peas
1kg of Pork Mince
2 teaspoons garlic
salt and pepper to taste
2 tablespoons raw sugar
4 tablespoons of white wine or vinegar
Step 1: Pull off the waxy, outer leaves of the cabbage and discard. Pull of the leaves, working carefully to keep them as in-tact as possible. The bigger the leaf- the easier the process is.
Step 2: Boil some salted water in a large saucepan and gently place the cabbage leaves in for 3 minutes. Place on some paper towels to cool and dry.
Step 3: Cook rice in some water, and add green peas at the end of the cooking time if using frozen peas.
Step 4: In a bowl, combine raw mince, garlic, diced onion and some herbs (if you prefer), salt and pepper, rice, peas and egg.
Step 5: Mix the meat mix until it starts to come together and form a large ball in the bowl.
Step 6: Place the sauce ingredients in a saucepan on the stove and gently warm, until it starts to simmer.
Step 7: Roll little handfuls of the meat mixture in your hands and place in the center of the partly cooked cabbage leaves.
Step 8: Gently roll up the cabbage leaves around the meat mixture and lay them in a baking tray, or in the bottom of your slow cooker. Repeat the process until all the meat and cabbage is used up.
I ran out of cabbage leaves, so just made meat balls- placing them on top of the cabbage rolls.
Step 9: Pour over the tomato sauce and add some extra salt, pepper and herbs. Cook on high for 6-8 hours in the slow cooker, or until the meat is cooked through.