Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes.
This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked.
The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me.
It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki.
For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch).