The Polish Dish We're OBSESSED With

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Toast the rice in a small saucepan over low heat, stirring constantly, for 3 to 4 minutes until it turns milky white. Add the water and a pinch of salt, cover and cook for 8 minutes. Set aside to cool completely.
2. Melt 5 tablespoons of butter in a large frying pan over medium heat. Add the diced onion with a little salt and sauté for 5 minutes until lightly browned.
3. Lower the heat to low and cook the onion, stirring occasionally, for 10 minutes until caramelized. Stir in the minced garlic and cook for 30 to 45 seconds until fragrant.
4. Stir the diced bread into the onion mixture until coated in butter and softened. Set aside to cool for about 10 minutes.
5. In a large bowl, combine the cooled rice, bread, onion and garlic with the beef, pork, 1 1/2 teaspoons marjoram, 1 1/2 teaspoons oregano, 1/2 teaspoon paprika, salt and pepper. Mix well.
6. Core the cabbage, keeping the loose leaves and the core. Boil the whole head in a large pot of salted water for 3 to 4 minutes per side. Let it rest for 5 to 6 minutes until cool enough to handle, then peel off 16 to 18 leaves without tearing them.
7. Flatten each leaf and trim the thick main vein. Place 2 to 4 ounces of filling in the lower third of each leaf, fold in the sides and roll up tightly. Repeat until all the filling is used.
8. Cut the remaining cabbage heart into wedges and spread them over the bottom of a deep pot, adding the core and any unused loose leaves. Layer the rolls on top.
9. Stir the tomato paste into the beef stock, pour it over the rolls and bring to a boil over high heat. Cover and simmer over low heat for 50 to 60 minutes until the cabbage is tender and the filling is cooked through.
10. Strain the cooking liquid into a separate pot. Add the tomato puree, bay leaf, 1/16 teaspoon ground allspice and salt. Simmer over medium-high heat, stirring often, for about 15 minutes until reduced by 25%.
11. Stir in 2 tablespoons of butter, 1 teaspoon red wine vinegar, salt and pepper to finish the sauce. Serve with the cabbage rolls.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicOnionTomatoRiceBreadCabbageTomato pasteGround beef