Cabbage-Stuffed Polish Chicken Meatballs Zrazas

Cabbage-Stuffed Polish Chicken Meatballs Zrazas are a traditional Polish dish made with chicken meatballs stuffed with cabbage and served with a creamy sauce. This recipe is a healthier twist on the classic Polish dish, using lean chicken meat instead of beef. The meatballs are seasoned with traditional Polish spices and filled with a flavorful cabbage filling. Served with a creamy mushroom sauce, these zrazas are a comforting and satisfying meal.

Ingredients

• For the Meatballs:
• 1 lb ground chicken
• 1 cup cooked cabbage, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1/4 cup bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• For the Filling:
• 2 cups cooked cabbage, chopped
• 1/2 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• For the Sauce:
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground chicken, cooked cabbage, onion, garlic, egg, bread crumbs, salt, black pepper, paprika, and dried thyme. Mix well until all the ingredients are evenly incorporated.
3. In another bowl, prepare the filling by combining the cooked cabbage, cooked rice, onion, garlic, vegetable oil, salt, black pepper, and paprika. Mix well.
4. Take a small portion of the chicken mixture and flatten it on your palm. Place a small amount of the cabbage filling in the center and wrap the meat around it, forming a meatball. Repeat with the remaining chicken mixture and cabbage filling.
5. Place the stuffed meatballs on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and golden brown.
6. While the meatballs are baking, prepare the sauce. In a large skillet, melt the butter over medium heat. Add the mushrooms, onion, and garlic. Sauté until the mushrooms are soft and the onion is translucent.
7. Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to cook off the raw flour taste.
8. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Cook until the sauce thickens.
9. Reduce the heat to low and stir in the heavy cream, salt, and black pepper. Simmer for a few minutes until the sauce is warmed through.
10. Serve the cabbage stuffed meatballs zrazas with the mushroom sauce and enjoy!

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