Polish Cabbage Rolls

Rating:

(4 votes) 3 4

A mixture of beef and rice is rolled up in cabbage rolls and simmered with tomato juice.

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Ingredients

  • 1 large head cabbage
  • 2 1/4 lbs. ground beef
  • 1 C. white rice, cooked according to package directions
  • 1/2 C. chopped onion
  • 1 egg
  • Salt, pepper
  • 2 qts. tomato juice

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Directions

Core cabbage, steam or boil briefly and separate into leaves. Drain. In a bowl, combine beef, cooked rice, onion, egg, salt and pepper. Add 1 C. of the tomato juice; mix gently but thoroughly. The mixture should be very moist. Place a mound of filling on the stem end of a cabbage leaf and roll up, tucking sides inward as you roll. Continue with remaining filling. Place a layer of leftover cabbage leaves on the bottom of a wide kettle. Layer stuffed rolls on top. Combine 1 C. of the remaining tomato juice with 1/2 C. water. Pour over rolls. Cover with more cabbage leaves. Cover with a lid and gently simmer until filling is cooked and cabbage is tender, about 2 hours. Remove cabbage rolls and add remaining tomato juice to sauce in pan. Heat and pass at the table.

Reviews (2)

  • For an extra bold flavor, use 1 cup of "Bold Bloody Mary" mix in the ingredient mixing phase. If want even more flavor, use another cup of the Bloody Mary Mix after layering the rolls in your kettle.

    Flag as inappropriate coyvashon  |  October 19, 2008

  • COOK THE RICE WITH A BEEF CUBE, ADDS MORE FLAVOR TO THE DISH,

    Flag as inappropriate PASTA  |  March 31, 2008

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