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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I'm revising the introduction to this recipe based on a discussion with 8 Polish senior ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my Polish Cabbage Casserole for Polish Cabbage Casserole ! Ingredients:
1 medium cabbage |
1 lb ground beef |
2 teaspoons chopped onions |
1 teaspoon salt |
1 beaten egg |
1/2 cup milk |
1/2 cup cooked rice |
1 (14 ounce) can tomatoes |
1 (14 ounce) can v8 vegetable juice |
1 tablespoon worcestershire sauce |
Directions:
1. Prepare the cabbage according to the recipe description.
2. Combine ingredients for filling.
3. Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold envelope fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
4. You may find it easier to roll the cabbage around the filling and just tuck the ends into the roll with your fingers - whatever works best for you!
5. Lay flap side down in a heavy Dutch oven.
6. Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
7. Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.
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