Best Polish Cabbage Casserole Recipes

STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 13×9×3-inch baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Add the thickly shredded cabbage and boil for 5 minutes. Drain and set aside.
• In a medium saucepan, combine V8 juice and tomato paste, bring to a boil. Reduce heat and simmer for 5 minutes.
• In a large bowl, mix the ground beef, diced onions, eggs, cooked rice and salt and pepper. *Over mixing will cause the meat to be tough.
• Place half of the shredded cabbage in the bottom of the prepared baking dish. Pour 2 cups of the tomato sauce over the cabbage.
• Add the meat mixture to the top of the cabbage and lightly press into place.
• Add the remaining cabbage to the top of the meat mixture. Reserve 1 cup of the tomato sauce and pour the remaining sauce on top and cover with aluminum foil.
• Place the baking dish on a cookie sheet and place on the middle rack in a preheated oven.
• Bake for 90 minutes, remove foil, add the reserved tomato sauce and bake uncovered for an additional 30 minutes. Remove from oven and let sit for 10 minutes before serving.

POLISH CABBAGE CASSEROLE

Steps:

• Combine all ingredients in a heavy Dutch oven.
• Bring to a boil over high heat.
• Reduce heat and simmer for about an hour, stirring occasionally.

GRANDMOTHER'S POLISH CABBAGE AND NOODLES

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
• Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
• Gently stir bow tie pasta into the ham and cabbage and heat through.

MENNONITE CABBAGE POTATO KIELBASA BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
• Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish.
• Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices.
• Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.

POLISH CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.

SUPER EASY POLISH CABBAGE ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
• Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
• Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
• Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
• Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).