Holiday Recipe Favorites: Nicole Zymek's Polish stuffed cabbage

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground pork

Turkey reduces fat content while pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein, bulgur is more affordable.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, canned tomatoes are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, margarine is often less expensive.

Bring a large pot of water to a boil.

Remove the core from the cabbage and carefully peel off the leaves.

Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent.

In a bowl, combine ground meat, cooked rice, sautéed onion and garlic, chopped parsley, salt, and pepper.

Place a spoonful of the filling onto each cabbage leaf and roll tightly, tucking in the sides.

Arrange the stuffed cabbage rolls seam-side down in a large pot.

Pour tomato sauce over the cabbage rolls and add bay leaves, sugar, and lemon juice.

Cover the pot and simmer on low heat for about 1 hour, adding water if necessary.

Alternatively, bake in a preheated oven at 350°F for 45 minutes.

Serve hot, garnished with additional parsley if desired.

Cooking Techniques

Spice Level: