These are the best Polish Cabbage Rolls, made with ground beef, rice, and tomato soup. These classic homemade rolls are a family favorite! This recipe includes easy instructions on how to blanch cabbage leaves to prevent tearing.
Ingredients
- 1 head cabbage
- 2/3 cup water
- 1/3 cup uncooked white rice
- (2) 10.75 oz cans tomato soup
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 pound ground beef
- 4 cup onion, finely chopped
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Using a knife, carefully remove the core from the cabbage. Place the cored cabbage in a large pot of salted water. Bring to a boil and cook for 12-14 minutes, or until the leaves can be gently peeled off. Remove 8 leaves for the rolls and additional leaves for lining the baking dish.
2. Line the bottom of an 11 x 8 baking dish with leftover cabbage leaves.
3. Preheat the oven to 350 degrees F.
4. In a medium-sized saucepan, bring water to a boil. Add rice, stir, cover, and simmer for 20 minutes.
5. In a small bowl, combine 2 cans of tomato soup, brown sugar, and Worcestershire sauce.
6. In a large bowl, mix the ground beef, cooked rice, chopped onion, egg, salt, pepper, and 1/4 cup of the tomato soup mixture until fully combined.
7. Lay out the 8 cabbage leaves on a clean surface. Place the ground beef mixture in the center of each leaf, using all the mixture. Roll up each leaf and secure with a toothpick. Place the rolls in the baking dish on top of the cabbage leaves.
8. Pour the remaining tomato soup mixture over the cabbage rolls. Cover with a few extra cabbage leaves and then with aluminum foil.
9. Bake for 90 minutes, or until the ground beef is fully cooked. Serve and enjoy!
