Polish Squabs (Cabbage Rolls)


I found this 1973 Prairieburg St. Joseph’s Church cookbook at the Goodwill that’s a block from my house *blessed.* The first recipe that stood out to me was a Garden Tuna Loaf. I’m still working up the courage for loaves of gelatin and meat… The second recipe I found was this recipe for Polish Squabs. I was mostly confused about what this could possibly mean? Seasoned chefs will scoff at my naiveté, but after a Google search, it was revealed to me that squabs are young pigeons that aren’t usually served to proletarians like me. At the core, these are truly just cabbage rolls. Simple ingredients, but tasty and filling!


Polish Squabs

  • 1 pound of ground beef
  • 1 medium onion minced
  • 1 small green pepper diced
  • 1 head of cabbage
  • 1 cup of cooked rice (I used Jasmine, but any will work)
  • 24 oz of tomato sauce (Homemade or canned)
  • Salt and pepper to taste


  1. Preheat the oven to 350° and start a pot of boiling water
  2. Sauté diced pepper and minced onion in a skillet
  3. Remove the skillet from heat and add ground beef
  4. Cook individual cabbage leaves in boiling water for 5 minutes or until tender. Place in colander to drain and cool enough to handle
  5. Fill cooked cabbage leaves with beef, rice, and vegetable mixture. Roll tightly and use toothpicks to keep the rolls together
  6. After placing all rolls into a baking dish, cover with tomato sauce
  7. Cook for 40 minutes







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