Polish Cabbage Rolls


1 large head of cabbage, center core removed
1 lb. each of ground beef, ground pork and ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1 1/2 cans water
1 Tbsp. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil, nutmeg and Worcestershire sauce
1/2 stick of butter or margarine


Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking saute onion in butter or marg. until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the sauteed onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, Worcestershire sauce and ketchup, along with the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves and depending upon their size, place 2-3 Tbsp. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake @325 degrees for 2 - 2 1/2 hours. Note: after baking for 1 1/2 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into Ziploc bags and frozen up to 3 months.

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