Cooking Polish Food with Antoni Porowski | No Taste Like Home | National Geographic

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Water with bouillon is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive.

Pick off outer leaves of cabbage and line the pot with them.

Boil salted water and blanch the cabbage leaves until malleable.

Core the cabbage and drop it into the boiling water.

Once the leaves start peeling off, remove them from the pot.

In a pan, add a few tablespoons of olive oil and 2 cups of minced onion, and sweat them out.

Add 2 cans of crushed tomatoes to the onions.

Rinse the tomato cans with a little water and add that to the sauce.

Add a pinch of salt, 1/4 cup of light brown sugar, and equal parts vinegar to the sauce.

Bring the sauce to a simmer and reserve a cup for the filling.

In a bowl, mix 1/2 cup of rice, 1/2 cup of bread crumbs, 1/2 cup of chopped onions, 2 teaspoons of fresh thyme, 2 teaspoons of paprika, 2 teaspoons of caraway seeds, and 2 eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens