Editorial sample recipePolishintermediatehalalgluten-freenut-free

Polish Stuffed Cabbage Rolls With Tomato Dill Sauce

Name: Polish Stuffed Cabbage Rolls With Tomato Dill Sauce
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 8 leaf savoy cabbage, whole outer leaves blanched; 450 g halal ground beef; 200 g cooked white rice, cooled; 1 medium yellow onion, finely diced; 3 tbsp tomato paste; 400 g passata tomato purée; 250 ml halal beef broth; 3 tbsp fresh dill, finely chopped; 2 tbsp unsalted butter

Tender savoy cabbage leaves wrapped tightly around a savoury halal beef and rice filling, baked low and slow in a light sweet tomato dill gravy.

Prep: 25 min
Cook: 50 min
Total: 75 min

Technique to learn

Cabbage Blanching and Folding

Briefly softening cabbage leaves renders them resilient and flexible for wrapping savory fillings securely.

Instructions

Step 1: Bring a large pot of salted water to a boil and blanch cabbage leaves for 3 minutes until pliable; drain and trim thick central veins flat.
Step 2: Melt butter in a skillet over medium heat and cook diced onion for 6 minutes until translucent; let cool slightly.

Step 3: In a mixing bowl, combine ground beef, cooked rice, sautéed onion, half the fresh dill, salt, and black pepper until well blended.

Step 4: Place 3 tablespoons of filling near the stem end of each cabbage leaf, fold in the sides, and roll tightly toward the top.

Step 5: Whisk tomato paste, passata tomato purée, and beef broth together in a bowl until smooth.

Step 6: Arrange cabbage rolls seam-side down in a baking dish, pour tomato sauce over top, cover with foil, and bake at 180C (350F) for 45 minutes; sprinkle remaining fresh dill before serving.

Cooking tips

Trimming the thick center rib flat allows the cabbage leaf to roll tightly without cracking.
Baking covered keeps the cabbage leaves supple and prevents the sweet tomato dill glaze from drying out.
Original home-cooking adaptation inspired by Polish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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