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 8 persons  All levels


> 350g ground beef
> 1 medium Neuchâtel sausage (300gr)
> 100 gr rice
> 1 large cabbage (it is important to have large leaves)
> 1 minced onion
> 1 diced carrot
> 1 cup of stock
2 cans of tomatoes
2 tsp marjoram 
1 cc de mélange d’épices italiennes
3 feuilles de laurier
sel et poivre
1 cc de sucre


1 | Cook the rice.

2 | Blanch the cabbage leaves in boiling water and then immerse them in cold water to keep the chlorophyll.

3 | Remove the skin from Neuchâtel sausage and cut it into small pieces

4 | Place the minced meat and the sauge in the bowl.

5 | Add the precooked rice, minced onion, salt and pepper and mix well with your hands.

6 | Prepare the stuffing on the cooked cabbage leaves.

Fold the leaves over the meat to form neat packages and put them in a saucepan, the bottom of which is covered with leaves (torn or too small to be stuffed) and pour 1 glass of stock.

Pour 2 cans of tomatoes and add the diced carrot.

Add the bay leaves, marjoram, Italian spices, salt, pepper and sugar.

10 Cook covered for about 1 hour on a low.

Serve with sauce. For those who like their dishes a little bit spicy, drizzle with a few drops of chili oil.