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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is one of my favorite Polish dishes. As I am part Polish I grew up with this particular dish that my mother used to make. Not only is it delicious but it is very economical for any family that is watching their grocery bills. Read more . It does take quite a bit of time but the effort is worth it. Ingredients:
1 whole head of cabbage (about 3 pounds) |
11/2 pounds ground beef |
3/4 cup chopped onion |
1/2 cup precooked rice |
1 egg, beaten |
1 tsp worcestershire sauce |
1/4 tsp pepper |
5 slices of bacon |
1 can ( 16 ounces) tomatoes |
4 ounces of tomato paste |
1 tsp marjoram or oregano |
1/4 tsp salt |
1/4 tsp pepper |
Directions:
1. Start by making up the tomato sauce first.
2. Combine the tomatoes, marjoram, salt and pepper.
3. Cook for at least 30 minutes till the tomatoes have cooked down.
4. Add the tomato paste.
5. Put the tomato sauce mixture to the side.
6. Place whole head of cabbage in a large kettle filled with boiling water.
7. Cover and cook for 3 minutes.
8. Make sure that the cabbage is completely submerged or it won't be soft enough when you go to peel off the cabbage leaves.
9. Remove the softened outer leaves of cabbage.
10. Repeat until all large leaves have been removed.
11. You should have around 18-20.
12. Cut about 4 inches into the thick center stem of each leave and remove.
13. Saute meat with onion about 5 minutes.
14. Remove from heat.
15. Stir in rice, egg, Worcestershire sauce, and pepper.
16. Place about 3 tbsp of the meat mixture on each cabbage leaf.
17. Roll each leaf, tucking the ends in toward the center.
18. Fasten securely with toothpicks.
19. Place each roll seam side down in a large skillet or Dutch oven.
20. Lay the bacon slices over the top of the cabbage leaves.
21. Pour the tomato sauce over the cabbage leaves and bacon.
22. Cover and simmer for about 1 hour.
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