Corn cabbage recipe

You can find a wide variety of cabbage rolls across Europe, Asia, and Africa. This recipe is based on gołąbki, a Polish dish in which parboiled cabbage leaves encase a minced meat filling corn cabbage recipe either pork or beef with onions and rice.

What I love most is that the meat and the rice cook in the cabbage itself. Make our Unstuffed Cabbage Casserole instead. Another fun take on the beef and rice combo are these porcupine meatballs that are just as delicious as they are fun! If you answered yes, then this recipe is not for you! While removing the sugar won’t effect too much, removing the rice and bread crumbs will make it very difficult to roll the meat mixture into the cabbage. Let us know how it went in the comments below! Add onion and cook until soft, 5 minutes.

Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano. Lower heat to medium-low and simmer for 20 minutes. In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley.