Polish Cabbage Rolls

Ingredients

• 1 large head green cabbage
• 1 lb ground beef
• 1/2 lb ground pork
• 1 cup cooked white rice
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp vegetable oil
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) beef broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 bay leaf
• 1/2 cup sour cream
• 2 tbsp fresh dill, chopped

Instructions

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. 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. 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. 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. 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. In a bowl, whisk together crushed tomatoes, beef broth, tomato paste, brown sugar, and bay leaf. Pour over cabbage rolls.
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. Remove bay leaf. Serve hot topped with sour cream and fresh dill.