Stuffed Cabbage

Chef JB’s selected stuffed cabbage rolls wrap a pork-and-rice filling in tender cabbage leaves and finish it in tomato sauce. Published through RecipeTin Eats as Polish gołąbki, this version uses Savoy cabbage and includes chopped cabbage inside the filling as well as around it.

The cored cabbage is briefly cooked in salted water so its outer leaves can be peeled and trimmed for wrapping. Part of the remaining cabbage is finely chopped and squeezed, while grated onion juices soften panko breadcrumbs for the stuffing.

Ground pork, cooked white rice, eggs, garlic, dried marjoram, parsley, salt and black pepper are mixed with the onion, breadcrumbs and measured chopped cabbage. The filling is divided into portions, enclosed in the prepared leaves and placed seam-side down.

The rolls simmer in chicken stock until cooked, then are lifted out while the same stock reduces. Passata, tomato paste, salt, black pepper and white sugar turn it into a tomato sauce, with unsalted butter stirred in for a glossy finish.

The rolls return to the sauce, receive a thin coating over their surfaces and are heated through before parsley is scattered on top. Chef JB describes enjoying them on their own and discusses potato accompaniments as separate serving possibilities.