Stuffed cabbage rolls – this Polish recipe is an old-school recipe and moreish as it gets. Slightly blanched cabbage leaves, stuffed with a spicy rice filling, topped with a flavoursome tomato sauce, and baked. I happened to have no clue about this very unique recipe. Mom researched this and fixed this for my birthday during the COVID times. And it has been a celebratory favourite ever since.
It has always been a slightly cumbersome recipe though. Boiling the whole head of cabbage and then taking the heart out to stuff and roll them. But I recently bought Chinese cabbage or Napa cabbage and making cabbage rolls out of this variety is just so much easier. It still requires a prep but this recipe is just so amazing for your next dinner party!
Making cabbage rolls – all you need!
- Napa Cabbage – Even though traditional recipes call for a regular cabbage head, Napa cabbage makes it not just easier but has a really nice bite to it.
- Rice – Best to use old rice and whip it up with some finely chopped veggies and some sauces.
- Veggies – you can use pretty much anything, mushrooms, bell pepper, onions, or whatever you have at hand or in the fridge.
- Meat – This is a meatless recipe, but you can add a lean cut – preferably chicken mince.
- Tomato sauce – you can use a tinned version or use this easy Marinara!
More dinner recipes you out to try!
Spinach and mushroom pasta
Baked brown sugar chicken legs
Chicken krapow
Prawn tacos and pineapple salsa
Ingredients for stuffed cabbage rolls – serves 4
- Napa Cabbage – 500g
- Cold rice – 2 cups
- Sesame oil – 1 tbsp
- Onion – 1, large
- Garlic – 1 tbsp, finely chopped
- Button Mushrooms – 200g
- Red and yellow bell pepper – 200g
- Rice wine vinegar – 1 tbsp
- Fish sauce – 1/2 tsp
- Soy sauce – 1-1/2 tbsp + 1/2 tbsp
- Ketchup – 1 tbsp
- Chili oil – 1 tsp
- Salt and pepper – to taste
- Marinara sauce – 2 cups
Method
- Finely chop the onions, bell pepper and mushrooms.
- Start by making the rice. Heat oil in a pan, add the onions, and cook until transparent. Add the chopped garlic and mix.
- Add the finely chopped mushrooms and cook for 5 minutes. Mix in the bell pepper, salt, pepper, and cook for another 3-4 minutes.
- Mix in the cold rice, and add soy sauce, fish sauce, ketchup, and chili oil. Mix well, and cook for 5-10 minutes on low heat, mixing from time to time. Set aside to cool it down slightly.
- Separate the Napa cabbage leaves and wash them well.
- Bring a huge pot of water to boil. Add the leaves 3-4 at a time, stir around for around 30s or until they are pliable and remove. Repeat and pat them dry.
- Scoop out some of the cooked rice towards the top, and roll it like a burrito.
- Repeat and tuck them in side by side in a baking dish. Top with some more soy sauce.
- Top it with the marinara sauce and cover it with aluminum foil. Poke some holes in the aluminum foil using a toothpick.
- Bake in a pre-heated oven at 200 degrees for 15 minutes. The aluminum foil ensures the cabbage rolls don’t burn.
- Remove fro the oven and cool for 5 minutes before serving!