POLISH CABBAGE ROLLS

### Instructions:

#### 1. **Prepare the Cabbage**
The first step in making **Polish Cabbage Rolls** is to prepare the cabbage. Bring a large pot of water to a boil. Cut the core out of the cabbage and carefully peel away the outer leaves, being mindful not to tear them. You’ll need about 12-15 large leaves for the rolls.

Once the water is boiling, gently place the cabbage head into the pot and cook for about 5 minutes. This will soften the leaves and make them easier to roll. After blanching, carefully remove the cabbage from the water and set it aside to cool slightly. You may need to trim the thick vein from the center of each cabbage leaf to make rolling easier.

#### 2. **Prepare the Filling**
While the cabbage is cooling, it’s time to prepare the filling. In a large bowl, combine the **ground beef**, **cooked rice**, **onion**, **egg**, and spices (**salt, pepper, garlic powder, and thyme**). Use your hands or a spoon to mix everything together until well combined. The rice adds bulk and texture to the filling, while the ground meat provides rich flavor.

#### 3. **Assemble the Cabbage Rolls**
Once the cabbage leaves are cool enough to handle, place a large spoonful of the filling onto the center of each cabbage leaf. Fold in the sides of the cabbage leaf, then roll it up tightly from the bottom to enclose the filling. Be careful not to roll them too tightly, as the rolls need some space to expand as they cook.

Repeat this process for the remaining cabbage leaves and filling.

#### 4. **Prepare the Tomato Sauce**
In a medium saucepan, combine the **tomato sauce**, **diced tomatoes**, **tomato paste**, and seasonings (**brown sugar, basil, oregano, vinegar, salt, and pepper**). Bring the sauce to a simmer over medium heat, stirring occasionally. Allow the sauce to cook for about 10-15 minutes to meld the flavors together. Taste the sauce and adjust the seasoning if needed.

#### 5. **Cook the Cabbage Rolls**
In a large, heavy-bottomed pot or Dutch oven, arrange the cabbage rolls in a single layer, seam side down. Pour the prepared tomato sauce over the rolls, making sure they’re evenly covered. If necessary, add a little water or extra tomato sauce to ensure the rolls are submerged in liquid.

Cover the pot with a lid and simmer the cabbage rolls over low heat for about 1 to 1 ½ hours. During cooking, the rolls will absorb the flavors of the sauce and become tender. Check the rolls occasionally to make sure there is enough liquid, adding more if necessary.

#### 6. **Serve**
Once the cabbage rolls are fully cooked, remove them from the heat and let them sit for a few minutes before serving. Serve the **Polish Cabbage Rolls** with the tomato sauce spooned over the top. Garnish with fresh parsley or dill if desired for an extra burst of flavor and color.

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### Why You’ll Love Polish Cabbage Rolls

– **Rich, Comforting Flavor**: The combination of savory ground meat, rice, and aromatic seasonings wrapped in tender cabbage leaves and simmered in a rich tomato sauce is nothing short of comforting. It’s the perfect dish for cold weather or whenever you need a little extra warmth and satisfaction.

– **Hearty and Filling**: **Polish Cabbage Rolls** are packed with protein from the meat and rice, making them a filling meal that can be served on their own or with a side of crusty bread or mashed potatoes.

– **Versatile and Customizable**: While this recipe uses ground beef and rice, you can easily customize the filling to suit your preferences. Some people add mushrooms, raisins, or even bacon for an extra layer of flavor. You can also experiment with different herbs and spices to make the dish your own.

– **Perfect for Feeding a Crowd**: **Gołąbki** are perfect for large gatherings or family meals. They’re easy to make in bulk and can be prepared ahead of time, then gently reheated before serving. Plus, the dish only gets better the next day, making it ideal for leftovers.

– **A Taste of Tradition**: Making **Polish Cabbage Rolls** is a wonderful way to connect with the rich culinary traditions of Poland. Whether you have Polish roots or just appreciate the diversity of world cuisines, this dish offers an authentic taste of Eastern European comfort food.

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### Tips for Perfect Polish Cabbage Rolls

– **Use Savoy Cabbage**: If available, **Savoy cabbage** is an excellent choice for cabbage rolls due to its softer leaves and milder flavor. It’s much easier to roll compared to regular green cabbage, which can be a bit tougher.

– **Don’t Overstuff**: While it’s tempting to add a lot of filling, be careful not to overstuff the cabbage rolls. Overstuffed rolls can be harder to close and may burst open during cooking. A generous spoonful of filling is enough.

– **Make Extra Sauce**: The tomato sauce in this recipe is so flavorful that you may want to make extra. It’s perfect for drizzling over the rolls or serving on the side. Plus, the sauce helps keep the rolls moist as they cook.

– **Freeze for Later**: If you have leftovers or want to make a big batch ahead of time, **Polish Cabbage Rolls** freeze beautifully. Simply allow them to cool completely, then store in an airtight container or freezer-safe bag. To reheat, simmer them in tomato sauce or bake them in the oven until heated through.

– **Add Smoky Flavor**: For a slightly smoky taste, you can add a few pieces of **smoked sausage** or **bacon** to the tomato sauce. The smoked flavor will infuse the sauce and enhance the overall depth of the dish.

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### Conclusion

**Polish Cabbage Rolls** are a delicious, comforting, and versatile dish that has stood the test of time. Whether you’re making them for a family dinner, a holiday celebration, or just to enjoy a taste of Polish tradition, these cabbage rolls are sure to satisfy. The combination of tender cabbage, savory filling, and rich tomato sauce creates a well-balanced and hearty meal that everyone will love.

So, gather your ingredients, roll up your sleeves, and bring a little taste of Poland into your kitchen with this classic, comforting recipe.