Polish Beef Stuffed Cabbage Rolls

Ingredients

• 1 whole green cabbage head
• 1 lb ground beef
• ¾ cup cooked rice
• 1 medium onion, diced
• 28 oz canned crushed tomatoes
• 1 cup beef broth
• 1 to taste salt and black pepper
• ½ tsp caraway seeds (optional)
• 2 tbsp olive oil

Instructions

1. 1

   Bring a large pot of salted water to a boil. Core the cabbage and submerge it in the water.

2. 2

   Peel off the softened outer leaves carefully as they become tender, removing 8–10 leaves total. Transfer to a cutting board and let cool.

3. 3

   Brown ground beef in a skillet over medium-high, breaking it up with a spoon until no pink remains.

4. 4

   Stir in diced onion and cook until softened, ~3 minutes. Remove from heat and mix in cooked rice, salt, pepper, and caraway seeds if using.

5. 5

   Lay one cabbage leaf on a cutting board. Place 3 tbsp of beef mixture in the center, fold in the sides, then roll tightly.

6. 6

   Repeat with remaining leaves and filling. Arrange rolls seam-side down in a 9×13 baking dish or large skillet.

7. 7

   Whisk together crushed tomatoes and beef broth. Pour evenly over the rolls until half-submerged.

8. 8

   Cover and simmer over medium-low heat for 30 minutes, until rolls are very tender and sauce is bubbling gently.

9. 9

   Taste the sauce and adjust salt and pepper. Serve hot in bowls with sauce spooned over the rolls.

Tools you’ll need

• large pot (5+ quart)
• 12-inch skillet
• cutting board
• 9×13 baking dish or large braising pan
• wooden spoon
• whisk

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