Cabbage, Pork and Rice

Years ago I knew a polish lady who often made cabbage rolls with rice and meat and I used to enjoy them. Said lady is no longer nearby, so I tried to repeat the recipe, going by memory.

My error was starting with raw cabbage, so I just couldn't peel the leaves without breaking them, and I decided to cook them in stripes and just throw everything together.

The result was nice (and hassle free) enough that I just stopped trying to make the original polish recipe, and started making this recipe on a regular basis, at least in winter.

I've also tried to use it as a filling for chinese-style steamed dumplings, with nice results.


For 3-4 servings.

  • 200 g ground pork meat
  • about 12 leaves cabbage
  • 100 g rice (I used vialone nano)
  • soy sauce

Boil the rice in 1 l salted water until a bit more than al dente. Drain it well.

Meanwhile cut the cabbage leaves into stripes, put them in a pot with 2 cm of water and simmer for 5 minutes if tender, 10 minutes otherwise.

Sauté the meat in a bit of olive oil, until cooked, then add the cabbage and rice and stir for a couple of minutes.

Serve warm, sprinkled with soy sauce.

This freezes quite well, and can be reheated in a pan with a bit of olive oil.

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