Cabbage Rolls

Polish Cabbage Rolls 

Ingredients:

1 large head of cabbage

1 lb ground beef (or a mix of beef and pork)

1 cup cooked white rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

1 tsp salt

½ tsp black pepper

½ tsp paprika

1 (28 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

1 tbsp Worcestershire sauce

1 tsp sugar

1 cup beef broth

Instructions:

1. Prepare the cabbage:

Bring a large pot of water to a boil.

Core the cabbage and carefully place it in the boiling water.

As the outer leaves soften, remove them with tongs and set them aside to cool. Continue peeling leaves until you have about 12–14 large ones.

2. Make the filling:

In a bowl, mix ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika until well combined.

3. Assemble the cabbage rolls:

Lay a cabbage leaf flat, place about ¼ cup of the filling in the center, fold in the sides, and roll it up tightly.

Repeat with the remaining leaves and filling.

4. Prepare the sauce:

In a bowl, mix crushed tomatoes, tomato sauce, Worcestershire sauce, sugar, and beef broth.

5. Cook the cabbage rolls:

Place a layer of extra cabbage leaves at the bottom of a large pot or baking dish.

Arrange the cabbage rolls seam-side down in the pot.

Pour the tomato sauce over the rolls.

Cover and bake at 350°F for 1.5 to 2 hours or simmer on the stovetop for 1.5 hours.

6. Serve warm with mashed potatoes or fresh