Cabbage leaves stuffed with beef, rice, and herbs, simmered in tomato sauce for a comforting Polish main dish.
# What You’ll Need:
→ Cabbage Rolls
01 - 1 large head green cabbage
02 - 1.1 pounds ground beef (80/20 preferred)
03 - 3/4 cup uncooked white rice
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 large egg
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon dried marjoram (optional)
→ Tomato Sauce
10 - 3 1/4 cups canned chopped tomatoes
11 - 2 tablespoons tomato paste
12 - 1 tablespoon sugar
13 - 2 tablespoons vegetable oil
14 - 2 bay leaves
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 1 cup water
# Directions:
01 - Bring a large pot of salted water to a boil. Remove the core from the cabbage and separate 12 large outer leaves. Blanch leaves for 3–4 minutes until pliable. Drain thoroughly and allow to cool slightly.
02 - Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Sauté the chopped onion and minced garlic until soft, about 5 minutes. Remove from heat and let cool.
03 - Combine ground beef, uncooked rice, sautéed onion and garlic, egg, salt, pepper, and dried marjoram in a large mixing bowl. Mix thoroughly until the ingredients are evenly distributed.
04 - Trim the thick stem from each cabbage leaf for easier rolling. Place 2 to 3 tablespoons of the beef mixture near the base of each leaf. Fold the sides over the filling and roll tightly from the stem end.
05 - Heat 1 tablespoon vegetable oil in a deep skillet or Dutch oven. Place the cabbage rolls seam-side down in a single layer.
06 - Combine chopped tomatoes, tomato paste, sugar, water, salt, pepper, and bay leaves in a bowl. Mix until well blended. Pour the sauce evenly over the arranged cabbage rolls.
07 - Cover the skillet and bring to a gentle simmer. Cook on low heat for 1 hour, occasionally basting the rolls with sauce to ensure even flavor.
08 - Remove bay leaves before serving. Serve hot, spooning extra tomato sauce over each roll.
