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Polish Stuffed Cabbage Rolls



You will need:
1 large head of cabbage
1-1/2 lbs. ground beef
1 lb. ground pork
1 cup rice
1 large onion, chopped
4 Tbsp. unsalted butter
1 tsp. Worcestershire sauce
2 large eggs, beaten
Salt and Pepper to taste
1 tsp. paprika (or to taste)
1 - 28 oz. can whole tomatoes with juice
2 cans condensed tomato soup

How to make it



Parboil cabbage in a large pot of simmering water, cutting leaves against the core and pull them off into the water and cook until pliable; about 5 minutes.
Let leaves cool slightly.

With a sharp knife, cut the thick membrane or stem off the back of each leaf, being careful not to cut through the leaf.  Lay the leaf down flat and keep your knife horizontal to slice off the thick part of the leaf.
Continue simmering the cabbage and removing leaves.
Any leaves that cannot be used at the end, reserve for later.
Reserve cooking water (yes, we are being very frugal here!)
Prepare Filling:

Saute onions in 4 Tbsp. butter until golden.
Cook 1 cup of rice in 1 cup of water with 1 tsp. salt for about 7-8 minutes.  Just parboil the rice.
Mix ground meats with sauteed onions and add rice.  Add Worcestershire, salt and pepper and paprika.  Add cooled rice and beaten eggs and mix well.  Hands come in handy.
Now we can roll:
Depending how big the leaves are, place about 1/2 cup of filling towards the end of the cabbage leaf.
Roll leaf up and over meat, fold in both sides and continue to roll into a bundle.
Arrange stuffed cabbage snugly in the pot.
Add any leftover cabbage leaves to the bottom of the pot.
If there is any meat leftover, just form them into meatballs and add to the pot. 
Mix the blended tomatoes with 2 cups reserved cooking liquid from the cabbage.  Mix the tomato soup as directed.  Pour the tomato sauce over the cabbage.  Bring to a boil and reduce to simmer.  Simmer, covered 2 to 2-1/2 hours.  If you want to bake them, bake at 325 degrees F. covered, for the same amount of time
Grandma always served her stuffed cabbage rolls with home made mashed potatoes, adding the liquid from the stuffed cabbage rolls to the potatoes! YUMM!