A quick dinner – meat-stuffed cabbage leaves in tomato sauce 01 Apr 2019 |

Meat-stuffed cabbage in tomato sauce is an idea for a tasty and quick dinner. A perfect dish for lovers of classic Polish dishes.

Delicate, melt-in-the-mouth, simultaneously expressive in taste – this is the perfect home-made meat-stuffed cabbage. Carefully prepared for many decades by mothers and grandmothers. Meat-stuffed cabbage in tomato sauce is one of the most popular, traditional dishes in our country. In Poland, it is made since the nineteenth century, but today is also popular in many European countries. Many versions of this dish have been invented – it is prepared with a meat stuffing (pork, pork-beef or pork-poultry), groats, or rice. Meat-stuffed cabbage is a delicacy in various regions of Europe, for example in the Czech Republic, Russia, Hungary, Slovakia, or Finland. It is also typical for Jewish cuisine. Replacing the cabbage with a vine leaf will give you a dish popular in Greece, Turkey or the Balkans.

Our offer is a tasty classic – quick meat-stuffed cabbage in tomato sauce served with delicious additives. Because the preparation of the dish takes a lot of time (brewing leaves, preparing meat and rice stuffing, braising), and its outstanding flavor only ripens with time (the best flavor is obtained on the second or third day), it is worth reaching for a ready dish from Kuchnia Staropolska. It is the ideal offer for a whole family dinner, particularly when you want to save time and dedicate it to your loved ones. This version of the dish does not require purchasing many ingredients, which makes preparation significantly easier. The advantage of this solution is that the taste of meat-stuffed cabbage can be savored in many places. They can be prepared anywhere, which offers the possibility of heating the meal, for example at work or during a journey. The classic combination of meat-stuffed cabbage and potatoes can be modernized by serving them with a handful of rocket leaves, basil, or asparagus.

Prepare the stuffed cabbage following the instructions on the packaging. You can heat the dish in a saucepan at low heat, remembering to stir frequently. Another way is to prepare the stuffed-cabbage in a microwave. An oven can also be used. It will be enough to place the stuffed-cabbage in an ovenproof dish with the sauce. Place the dish in a preheated oven to 150˚C and heat for about 15 minutes.

Peel the potatoes, wash and put in a pot filled with water. Cook on medium heat until tender and at the end add a pinch of salt to the water.

Prepare the salad. Wash the carrots and an apple, peel and then grate on a coarse mesh. Throw the ingredients into a bowl, add yogurt, mayonnaise, lemon juice, and a pinch of salt and pepper. Mix everything.

Put the boiled potatoes on a plate and sprinkle with a little green parsley. Place the heated stuffed-cabbage next to it while also pouring the sauce over the potatoes. Lastly, add the prepared salad to the dish.