Rustic Polish Potato Cabbage Rolls
Rustic Polish Potato Cabbage Rolls are filled with creamy mashed potatoes, onion, parsley, and sour cream. Baked slowly in vegetable broth, these comforting vegetarian rolls are perfect for winter dinners and festive meals.
Equipment
- Aluminium Foil
- Casserole dish
- Large Cooking Pot
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Potato masher
- slotted spoon
Ingredients
For the Cabbage Rolls
- ¼ cup Breadcrumbs optional for a firmer texture; use gluten-free if required
- 1 medium Cabbage
- ¼ cup Fresh Parsley chopped
- 1 tablespoon Olive Oil
- 1 medium Onion finely chopped
- ½ teaspoon Black Pepper
- 4 large Potatoes peeled, boiled and drained
- 1 teaspoon Kosher Salt
- ½ cup Sour Cream
For Baking
- 1 cup Vegetable Broth
For Serving
- Fresh Parsley optional for garnish
- Sour Cream optional for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large cooking pot of water to a boil.
- Remove any damaged outer leaves from the cabbage.
- Carefully lower the cabbage into the boiling water.
- Blanch it for 3 to 4 minutes until the outer leaves begin to soften.
- Remove the cabbage from the water with a slotted spoon.
- Let it cool until safe to handle.
- Carefully separate 8 large cabbage leaves.
- Return the cabbage to the boiling water briefly if the inner leaves are still too firm to remove.
- Trim the thick central rib from each reserved leaf without cutting completely through it.
- Place the boiled potatoes in a large mixing bowl.
- Mash the potatoes until mostly smooth.
- Add the chopped onion, parsley, sour cream, olive oil, kosher salt, and black pepper.
- Add the breadcrumbs when a firmer filling is preferred.
- Mix until the filling is evenly combined.
- Place one cabbage leaf on a clean work surface.
- Spoon one-eighth of the potato filling near the bottom centre of the leaf.
- Fold both sides of the leaf over the filling.
- Roll the leaf tightly from the bottom upward to enclose the filling.
- Repeat with the remaining cabbage leaves and potato mixture.
- Arrange the cabbage rolls seam-side down in a casserole dish.
- Pour the vegetable broth around and over the rolls.
- Cover the casserole dish tightly with aluminium foil.
- Bake for approximately 1 hour until the cabbage is tender and the filling is hot.
- Carefully remove the aluminium foil.
- Let the cabbage rolls rest for 5 minutes.
- Garnish with additional parsley when desired.
- Serve warm with sour cream.
Notes & Wine Advice
Serving Suggestions
Serve two cabbage rolls per person with sour cream and chopped parsley. Pickled cucumbers, beetroot salad, sauerkraut, or a simple green salad provide a fresh contrast. For a larger winter meal, add roasted root vegetables or a bowl of clear vegetable soup.Recipe Notes
Choose large, flexible cabbage leaves without deep tears. If a leaf remains too firm to roll, return it to the boiling water for another minute. Trim the thick central rib carefully so the leaf folds easily without creating a hole through which the filling can escape.Variations
Add grated cheese, sautéed mushrooms, caramelised onions, or chopped dill to the potato filling. Replace some of the potato with cooked buckwheat or rice. For a vegan version, use plant-based sour cream. Use certified gluten-free breadcrumbs when preparing the rolls for a gluten-free diet.Storage
Refrigerate leftover cabbage rolls in a covered container for up to three days. Store them with a little cooking broth to prevent them from drying out. Reheat the rolls gently in a covered casserole dish or microwave until thoroughly hot.Wine Advice
A lightly oaked Chardonnay complements the creamy potato filling and sour cream. A dry Riesling is a fresher alternative, especially when the rolls are served with pickled vegetables or sauerkraut.Nutrition values
Calories: 270 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 3 g | Sodium: 610 mg | Sugar: 3 g