Deconstructed Cabbage Roll

Rating: 4 out of 5.
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A cabbage roll that’s not rolled up…

I’m Polish so I absolutely love cabbage, especially cabbage rolls. However, making cabbage rolls ain’t no small feat! They’re quite time consuming to make, so generally my family makes them in large batches that we can freeze. They last for months, but what happens when you’re craving cabbage rolls and you’ve run out? Well this deconstructed cabbage roll recipe is perfect for a weekday night. You’ll still get the same flavours, but it’s ready in a fraction of the time.

deconstructed cabbage roll

Variations:

My aunt’s classic cabbage roll recipe uses half pork half ground beef, but this simple deconstructed cabbage roll skillet can be made with whatever meat you have available. I used hot Italian sausage, but if I had my choice of any meat I would definitely recommend a pork and beef combination.

When cooking the cabbage, the length of time 100% depends on how crunchy or soft you like your cabbage. I personally like a bit of crunch in this skillet, even though the classic recipe has very soft cabbage. If the cabbage is cooked until soft, all the textures will be very similar in this dish, so keep that in mind.

Deconstructed Cabbage Roll

Deconstructed Cabbage Roll

An easy cabbage roll skillet that's ready in a fraction of the time of a classic cabbage roll
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Polish
Servings 4 people

Equipment

  • Small pot
  • Large pan

Ingredients
  

  • ½ cup cooked rice any rice, cooked in vegetable broth
  • ½ small green cabbage shredded
  • 2 cloves garlic minced
  • 1 medium yellow onion diced
  • 1 medium carrot grated
  • 2 tbsp olive oil
  • 1 tsp herbs de provence
  • 3 hot Italian sausages removed from casings
  • ¼ cup vegetable stock
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • Cook half a cup of rice in vegetable stock in a small pot. Cook according to package instructions and set aside when ready.
  • In the meantime, remove the sausage meat from the casings and cook on high heat for about 6 minutes until browned. Remove cooked sausage from the pan and set aside.
  • In the same pan, sauté onion in the olive oil on medium heat for 2 minutes. Then add the garlic, salt, pepper and herbs de provence and continue to sauté for 1 minute. Next, add the carrot and cabbage and continue to sauté for approximately 6 minutes.
  • Add the cooked sausage, rice and vegetable broth to the pan. Reduce to a simmer and cook for an additional 10 minutes until the broth reduces.
Keyword cabbage roll, deconstructed cabbage roll, skillet

Rosół (Polish Chicken Noodle Soup)

Rating: 5 out of 5.
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A Sunday tradition…

Rosół ( or Polish Chicken Noodle Soup) is a Sunday tradition in many Polish family households. As a first gen Polish Canadian, this was a staple Sunday meal in our household. Served for lunch or as an appetizer, this fresh homemade soup is my absolute favourite version of chicken noodle soup. The childhood memories linked to this dish come flooding back and warm my heart every time I have a bowl. No other chicken noodle soup will ever beat rosół in my opinion, whether it’s store bought or homemade. Whether it’s my mom’s or grandma’s batch, there is nothing that beats having this soup on a Sunday afternoon.

Rosół (Polish Chicken Noodle Soup)

3 tips to make the perfect rosół

While the recipe itself is quite simple, making the perfect batch of rosół requires your love and attention. Here are a few steps that you absolutely cannot miss!

First and foremost, it’s important to parboil the chicken in a separate pot so that all the excess protein “goo” doesn’t end up in your soup. In a large pot, place your chicken in cold water on high heat. Once the water starts boiling, leave the chicken in the pot for an additional 2 minutes. You are not trying to fully cook your chicken, you just want it to release all the goo. At this point, remove the chicken, clean the pot and start your soup in the same pot or use a new pot.

The next important step you shouldn’t miss is ensuring you char your onion before adding it to the stock. Cut it in half and place cut side down into the pan to char. Char the onion until it has browned (see image below).

Rosół (Polish Chicken Noodle Soup)

The final key step is giving your soup lots of attention. Once all the ingredients are in the pot, bring it to a boil and immediately turn it down to a simmer. Now, you must monitor your soup closely, particularly if your stove isn’t the greatest like mine. There should be consistent slight bubbling while simmering your soup, but it must NOT boil again. Simmer for an hour and your soup is ready to serve!

Rosół (Polish Chicken Noodle Soup)

How to serve rosół

This traditional Polish soup is always served over egg noodles. However, choosing the size of the noodles has always been a battle at my family’s house because my dad prefers thick noodles while I prefer the very thin kind. While the thin angel hair egg noodles are most commonly used, feel free to use whatever size of egg noodle you prefer.

Once your soup is poured over your noodles, you can eat it just like that or add a little kick like I do. Even as a kid, rosół to me wasn’t complete without an extra crack of black pepper and multiple drops of Tabasco.

Rosół (Polish Chicken Noodle Soup)

Rosół (Polish Chicken Noodle Soup)

A delicious homemade traditional Polish Chicken Noodle Soup served over egg noodles.
Prep Time 30 mins
Cook Time 1 hr
Course Appetizer, Main Course, Soup
Cuisine Polish
Servings 6

Equipment

  • Large pot
  • Small pan

Ingredients
  

  • 1 full chicken halal or organic
  • 1 lg yellow onion halved
  • 2 carrots chopped in 2 bite pieces
  • 2 stalks celery
  • 1 stalk leek
  • ½ celery root optional
  • 2-3 bay leaves
  • 6 colonels full allspice
  • 2 cubes chicken bouillon
  • 1 tbsp Vegeta seasoning
  • 2 tbsp fresh parsley chopped

Instructions
 

  • In a large pot, cover your full chicken with cold water and cook on high heat. Once the water comes to a boil, cook the chicken for 2 minutes and then remove from water. Rinse the pot of all the gross particles. Fill the pot ¾ of the way full with clean water and bring to a boil.
  • In the meantime, cut the onion in half and char on a pan, cut side down, for about 5 minutes on high heat or until charred.
  • When water comes to a boil, add the parboiled chicken, charred onion halves, whole stalks of celery and leeks, celery root and carrots. Then add the chicken bouillon cubes, bay leaves and allspice.
  • Bring the soup to a boil and immediately turn down to a simmer. Monitor the soup carefully while it simmers to ensure it doesn't come to a boil. Simmer for one hour.
  • In the meantime, cook your choice of egg noodles according to the package's instructions.
  • With about 5 minutes to go, add the Vegeta seasoning.
  • After an hour of simmering, remove the leek, celery, celery root and onion from the soup. Add the parsley and it's ready to serve!

Notes

For a smaller batch of soup, you can use half of a full chicken and use less water. 
Keyword chicken noodle soup, homemade soup, Polish, rosol, soup, traditional