Prep 30 mins
Cook 1 hr
I came across several different recipes for this Polish dish and liked them all, but couldn't find one that incorporated everything I was looking for. So, true to self, I decided to create my own. Here is my version of this delicious cuisine with common ingredients that most of us keep on hand. I hope you enjoy!
- 1 head green cabbage
- 1 (14 1/2 ounce) can diced tomatoes (I used the Hunt's brand with basil, garlic and oregano)
- 2 (15 ounce) cans tomato sauce
- 1 lb ground beef
- 1 cup white rice, cooked
- 2⁄3 cup onion, chopped
- 1 egg, beaten
- 3 tablespoons Worcestershire sauce
- 2 tablespoons garlic, minced
- 2⁄3 cup sugar
- 1 tablespoon lemon juice
- seasoning salt
- garlic powder
- Preheat oven to 350 degrees.
- Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes.
- Remove cabbage from water, drain and allow to cool.
- Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total.
- Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside.
- Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl.
- Season to taste with the salt, pepper and garlic powder.
- Mix all ingredients well. Set aside.
- In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
- Heat mixture through. Set aside.
- Fill each cabbage leaf with the ground beef mixture.
- Roll each leaf closed, folding in the sides as you roll.
- Place the rolls seam down in a baking dish.
- Cover the rolls with the sauce.
- Bake for 1 hour uncovered.
- Serve with sour cream.