Recipe Background
Homemade Polish Rolls demonstrate how a simple culinary concept can be scrumptious! Each softened cabbage leaf is stuffed with beef, sausage, and rice for an extremely savory sensation before being braised in a rich tomato sauce! It has brightness, sweetness, and heartiness, precisely what you're looking for in a meal! These Homemade Polish Rolls will have you rolling in good times!
Homemade Polish Rolls demonstrate how a simple culinary concept can be scrumptious! Each softened cabbage leaf is stuffed with beef, sausage, and rice for an extremely savory sensation before being braised in a rich tomato sauce! It has brightness, sweetness, and heartiness, precisely what you're looking for in a meal! These Homemade Polish Rolls will have you rolling in good times!
Ingredients
- 1 medium head cabbage
- 1 1/2 cups onions chopped, divided
- 1 tablespoon butter
- 2 (14.5-ounce) cans Italian stewed tomatoes
- 4 cloves garlic minced
- 2 tablespoons brown sugar
- 1 1/2 teaspoons salt divided
- 1 cup rice cooked
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon pepper
- 1 pound lean ground beef
- 1/4 pound bulk Italian sausage
- 1/2 cup tomato juice optional
Directions
- In a Dutch oven, boil the cabbage in water until the outer leaves are tender, about 10 minutes.
- Drain the cabbage.
- Rinse the cabbage under cold water and drain it again.
- Remove 8 of the large outer leaves. Refrigerate the remaining cabbage for another use.
- In a large saucepan, sauté 1 cup of the onion in the butter until tender, about 4-5 minutes.
- Add the tomatoes, the garlic, the brown sugar, and 1/2 teaspoon of the salt and simmer, stirring occasionally, for 15 minutes.
- In a large bowl, combine the rice, the ketchup, the Worcestershire sauce, the pepper, the remaining onion, and the remaining salt.
- Crumble the beef and the sausage over the rice mixture and mix well to combine.
- On the reserved 8 cabbage leaves, remove the thick veins.
- Place about 1/2 cup of the meat mixture onto each prepared leaf.
- Fold in the sides of the leaves and, starting at the unfolded edge, roll up the leaf to completely enclose the filling.
- Place the cabbage rolls seam-side down in a skillet
- Cover the rolls with the sauce mixture.
- Cover with a lid and cook the cabbage rolls over medium-low heat, for 1 hour.
- Add the tomato juice.
- Reduce the heat to low and cook until the rolls are heated through and reach 160 degrees F internally, about 20 minutes.
- Serve.
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