Polish Cabbage Rolls

Instructions

1. 1

   Remove core from cabbage and carefully separate 12-14 large leaves. Blanch leaves in boiling salted water for 3-4 minutes until pliable. Drain and set aside to cool.

2. 2

   Heat 1 tablespoon oil in a large skillet over medium heat. Sauté diced onion until softened, about 5 minutes. Add garlic and cook 1 minute more. Let cool.

3. 3

   In a large bowl, combine ground beef, ground pork, cooked rice, sautéed onion mixture, egg, salt, pepper, and paprika. Mix thoroughly until well combined.

4. 4

   Trim thick stems from cabbage leaves. Place 1/3 cup filling in center of each leaf. Fold sides over filling, then roll from stem end to create tight parcels.

5. 5

   Heat remaining oil in a large Dutch oven over medium-high heat. Brown cabbage rolls seam-side down, about 3-4 minutes per side.

6. 6

   In a bowl, whisk together crushed tomatoes, beef broth, tomato paste, brown sugar, and bay leaf. Pour over cabbage rolls.

7. 7

   Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, turning rolls once halfway through cooking.

8. 8

   Remove bay leaf. Serve hot topped with sour cream and fresh dill.