Entree: Poland – Kielbasa-Stuffed Cabbage Leaves with Mashed Potato Binder

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) kielbasa sausage, casing removed and finely chopped
- 1 lb (454 g) potatoes, cooked and mashed (approx. 2 cups (480 ml) mashed)
- 8 large cabbage leaves, from approx. 1 small head cabbage, blanched and trimmed
- 1 small onion, approx. 6 oz (170 g), finely chopped
- 1/2 cup (120 ml) sour cream

Show original ingredient measurements

- 1 lb (454 g) kielbasa sausage, casing removed and finely chopped
- 1 lb (454 g) potatoes, cooked and mashed (approx. 2 cups mashed)
- 8 large cabbage leaves, from approx. 1 small head cabbage, blanched and trimmed
- 1 small onion, approx. 6 oz (170 g), finely chopped
- 1/2 cup (120 ml) sour cream

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 350°F (175°C). Bring a large pot of water to a simmer and blanch cabbage leaves 2–3 minutes until pliable; remove and drain.
2. In a bowl, combine the mashed potatoes, chopped kielbasa, and finely chopped onion. Stir in the sour cream until the mixture holds together.
3. Place a portion of the filling (about 1/2 cup (120 ml)) near the base of each cabbage leaf, fold in the sides, and roll into a neat parcel. Arrange rolls seam-side down in a baking dish.
4. Cover the dish with foil and bake 30–35 minutes until cabbage is tender and filling is heated through. Let rest 5 minutes before serving.

1. Preheat oven to 350°F (175°C). Bring a large pot of water to a simmer and blanch cabbage leaves 2–3 minutes until pliable; remove and drain.
2. In a bowl, combine the mashed potatoes, chopped kielbasa, and finely chopped onion. Stir in the sour cream until the mixture holds together.
3. Place a portion of the filling (about 1/2 cup) near the base of each cabbage leaf, fold in the sides, and roll into a neat parcel. Arrange rolls seam-side down in a baking dish.
4. Cover the dish with foil and bake 30–35 minutes until cabbage is tender and filling is heated through. Let rest 5 minutes before serving.