Description
Hearty Polish pumpkin cabbage rolls deliver comforting autumn flavors with savory ground meat and tender vegetable wrappings. Warm spices and rich textures make this traditional dish a delightful seasonal meal you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 8 large savoy cabbage leaves
- 1 muscat de provence squash (22 ounces / 620 grams, or butternut squash)
- 18 ounces (510 grams) waxy potatoes
- 14 ounces (400 milliliters) vegetable broth
Vegetable and Protein Ingredients:
- 3 carrots
- 1 onion, chopped finely
- 2 ounces (56 grams) bacon, finely diced
- 2 stalks marjoram
Seasoning and Additional Ingredients:
- Salt (to taste)
- Peppers (to taste)
- Nutmeg (to taste)
- 1 tablespoon canola oil
- 1 teaspoon cornstarch
- Toothpicks (for securing rolls)
Instructions
- Prepare the savoy cabbage by gently rinsing leaves and trimming tough central stalks. Submerge in boiling salted water for 3-4 minutes until pliable, then carefully drain and pat dry with paper towels.
- Process the pumpkin and potatoes by peeling, removing seeds, and cutting into small uniform cubes. Simultaneously cook both vegetables in salted boiling water for approximately 5 minutes, then thoroughly drain.
- Chop supporting ingredients: slice carrots, finely dice onions, mince bacon, and delicately chop fresh marjoram leaves after rinsing and drying.
- Create vegetable mixture by heating oil in a skillet and sautéing onions, carrots, and bacon until golden and fragrant. Incorporate cooked pumpkin and potatoes, then remove from heat. Season with salt, pepper, and freshly grated nutmeg, then fold in chopped marjoram.
- Assemble cabbage rolls by laying each leaf flat and distributing vegetable mixture evenly. Carefully roll leaves, tucking edges, and secure with toothpicks to prevent unraveling.
- Arrange rolls in a baking dish, spreading remaining vegetable mixture underneath. Pour broth around rolls and bake at 325°F for 25 minutes until heated through and slightly crisp.
- Finalize the dish by removing from oven and creating a quick sauce. Whisk cornstarch with cold water, stirring into pan juices until thickened. Plate rolls with sauce and serve immediately.
Notes
- Gentle Blanching Technique Briefly boil cabbage leaves to soften them without losing nutrients, ensuring they remain flexible and easy to roll without tearing.
- Seasonal Pumpkin Swap Experiment with different winter squash varieties like butternut or acorn for subtle flavor variations while maintaining the seasonal essence.
- Vegetarian Adaptation Replace bacon with smoked tofu or tempeh crumbles to create a delicious plant-based version that retains rich, savory undertones.
- Make-Ahead Magic Prepare cabbage rolls in advance and refrigerate overnight, allowing flavors to meld and intensify before baking for enhanced taste complexity.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 4
- Calories: 198
- Sugar: 5 g
- Sodium: 265 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg