Stuffed cabbage is proof that thrift, patience, and a large pot can feel like luxury. Across continents and generations, it has turned scarcity into abundance and routine cooking into ritual. This recipe pulls from several traditions and treats technique as a canvas, not a rulebook.
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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.
38 Comments
Growing up in a Polish family on my mom’s side, I love stuffed cabbage! My great aunt used to make the best! Man, do I miss her and her cooking! Thanks for the recipe and memories! ❤❤❤
Come to Poland. Try Golabki
…Vermouth…?
The food gods of food. This is the man for food advice…. An stuffed cabbage is delicious it's definitely a favorite an this makes me want it more than B4 I watched this video…. ❤🎉😂
Everybody must be making stuffed cabbage I haven't made it in years either and I found my Grandma's old watch from 25 years ago God bless her soul and I saw some giant cabbage and I'm making it today.
Actually, my mom would cook down 3 lbs of salt pork. She would then take the rind out and saute the onions in the juice for about minutes and then pour all this into the meat mixture 😅
Alton Brown and you are so similar yet such opposites, I love you both!
Thank you! Vermouth?
I just love Andrew!!!!He is humble and knows food and cusine without being arrogant or Mr Know it all.
He is simply the best
That's like a poster cabbage. People who love cabbage have this poster on their wall
A friend of mine's wife's family had a few restaurants they had the best cabbage rolls i asked for the recipe he said he couldn't it was a family thing . well sadly she passed and he said the secret was corned beef mix with ground beef and rice game changing .
Andrew, Thank you ❤❤
Cabbage, salt pepper, 85% chop meat, rice, caramelized bacon & onions, campbells tomato soup. Always sour cream and black pepper on top. .
Ewe Andrew No oregano NO red pepper NO sugar. . i couldn't eat that. Why not add caterpillars and stink bugs. No round, no 2 leaves, who raised you, city people. . Go eat a Pear.
Love it!!!
You lost me at " Drain the rice".
Im obsessed with the polish tradition of this cold. This dish. Cold. In the summer. Mmmm. So refreshing.
1:36 … boil rice and drain it?!?!?
I don't boil the cabbage I just throw it in the freezer the night before and take it out in the morning. It thaws while I prep the rest of my ingredients.
It’s black it’s burnt 🤣🤣🤣🤣🤣🤣🤣
I love watching your shows you are part of my core memory
This isn’t the European stuffed cabbage that I know. All he spicy peppers and diced beef? Where’s my polish gramma??
I miss your tv show … it be cool if you invited people from other countries so you can cook for them
I so loved all your adventures, didnt know you had this channel, I SUBSCRIBED, your a legend in bizzare foods, so glad to see you
lol the dogs are like 'cmon dad! we hungry!'
I miss Bizarre Foods
Lost me at the gas roasted pepper, but let's see the end result.
Did you add more peppers and or tomatoes to make more sauce. We did what you did exactly but there isn’t a lot of sauce. We just put some rotel chilis in and mixed for more lol
Mr. Andrew – I've watched your bizarre videos for years and always wanted to taste the stuff you've eaten since we don't have interesting foods like that in Houston. But – this recipe is one I actually do get to try and it is definitely interesting and looks delicious!!! Can't wait! Thanks for sharing!
I was taught almost the same recipe from a polish woman years ago . I am definitely going to make the changes and try yours. Thanks Andrew .
I'd hate to have a conversation with Drew, buddy is long winded…. the dog even said hurry up.😂😂😂
I am 100% Hungarian and it was quite interesting to see the stuffed cabbage made that way. Myself and my family i’ve always made it completely different. Very interesting video though!!! 😊
happy dance
Just love, cabbage trolls with a little garlic
Tonight I just happen to have cabbage and Phil peas with potatoes for dinner. They were yummy.
Im my family we call this Halupki. This looks great and I can't wait to try this recipe.
Been making cabbage rolls for the last 45 years dont make them your fancy way GB and pork mix with seasoning and rice. 😊
BAKED Polish Cabbage Rolls (Makes ~2 dozen)
Note: This is my own version of Polish cabbage rolls. I prefer cooking the rice and pork. My sauce caramelizes for extra flavor. I’ve adapted the method to suit my taste.
INGREDIENTS
1 whole green cabbage (frozen 3 days–1 week, thawed)
2 cups white long-grain or jasmine rice, cooked & cooled
2 lbs ground pork
1 large onion, diced
Granulated garlic powder
1 tbsp oil + 1 tbsp butter (for frying onion)
Salt, pepper to taste, 1 tsp granulated garlic
¾ can Campbell’s tomato soup + 2 cups tomato juice
2 tbsp melted butter (for sauce)
Bacon strips (optional, for layering)
Extra cabbage scraps for bottom layer and topping
PREP
Prepare cabbage leaves:
Separate leaves, shave off thick spine, set aside.
Save leftover cabbage for pan lining and topping.
Cook rice:
Rinse 2 cups rice twice, drain.
Add 3¾ cups cold water + 1 tbsp salt.
Cook covered 15–20 min, then spread on baking sheet to cool completely.
PREPARE FILLING:
Fry onion in oil + butter until translucent.
Fry pork until mostly white with slight browning. Drain excess fat (keep some for flavor if lean).
Season meat after draing off fat.
Season meat with salt, pepper 1 tsp gragarlic.
Combine cooked rice + onion + pork (approx. 60% rice : 40% meat).
MAKE TOMATO SAUCE:
Mix ¾ can tomato soup + 2 cups tomato juice + 2 tbsp melted butter, season with salt, pepper, 1 tsp granulated garlic. Should be thick enough to brush.
ASSEMBLE
Prepare large roast pan:
Lightly oil bottom and sides.
Lay leftover cabbage as a base to prevent sticking and burning.
Roll cabbage:
Place filling on leaf, fold sides in, roll seam down.
Layer rolls in pan:
Brush top & sides with tomato sauce.
Add bacon strips between layers if desired.
Cover with cabbage scraps and remaining sauce.
BAKE
Oven: 350°F (175°C)
Cover with lid or foil.
Bake 1½–2 hours until cabbage is tender, bacon is cooked, and sauce caramelized.
Baste every ~25 minutes as sauce so it doesn’t dry out.
Some browning on edges is normal and adds flavor.
TIPS
1. Avoid Italian-seasoned sauces or raw canned tomatoes — they change the flavor.
2. Freeze cabbage first — makes leaves easier to separate and roll.
3. Spread rice on baking sheet to cool, prevents mushy filling.