This traditional Polish meal is similar to a meatball but with an added delicious cabbage wrapping. These do take some time but the end results is a cozy, satisfying meal that can be prepared up to 8 hours ahead of baking.
Cabbage Rolls
Ingredients
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Instructions
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For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
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Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
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Stir in the brown sugar and red wine vinegar. Bring to a simmer.
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Cook for 10-15 minutes, stirring occasionally.
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While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
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Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
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Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
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Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
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Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
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Preheat the oven to 350 degrees F.
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Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
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Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
