Motlava stuffed cabbage rolls

Łukasz Toczek, the chef of the Motlava restaurant

Ingredients (4 servings):

  • 800 g veal shoulders
  • 200 g rice
  • 4 onions
  • 800 g canned tomatoes
  • 300 ml cream (30% fat)
  • 12 savoy cabbage leaves
  • 100 g parsley
  • 2 l vegetable stock (we use a homemade one, but you can also use a stock cube)
  • oil
  • salt and pepper


  1. Fry the rice with 2 onions. It will prevent the rice from sticking to the pan. Add the stock gradually, waiting for the liquid to vanish every time you add it. Repeat till the rice is done.
  2. Ground the meat and mix it with the rice. Add salt (but not pepper) and divide into 12 equal parts.
  3. Remove all the stumps from the cabbage leaves. Put them into boiling water for 2-3 min and immediately transfer them to ice cold water.
  4. Saute 2 onions until gold, add tomatoes and cook for around 45 min. Add cream and blend until smooth. Season it with salt, pepper and sugar.
  5. Stuff the cabbage leaves and put them into a roaster. Pour the remaining stock and simmer for about 20 min, with the lid on.
  6. When ready, serve them with the sauce, sprinkled with fresh parsley.