|Serving Size: 6|
|Recipe origin Godfrey Stokes||Prep Time: 1 hrs.|
Polish cuisine is a product of long history and comes in variety of dishes, tastes and flavors. Different regions have contributed their own specialities of Polish food. And not just regions. Throughout centuries Poland has been home to many guests of other nations. This is why French, Italian, German, Ukrainian, Jewish and even Oriental influences are present in Polish cooking. And modern cooks keep adding their own ideas.
Ingredients1 large head of cabbage
lbs. ground beef (80/20)
¼ lbs bacon
1 cups onions, minced
2 cups cooked rice
2 teaspoons Worcestershire sauce
salt and pepper to taste
Carefully cut out the cabbage stem without disrupting the outer leaves. Fill a 12-quart Dutch oven half way up with water add some salt. Bring water to a slow simmer and place cabbage head stem side down in hot water. As the cabbage leave become pliable and loosen away from the head, remove them and place on paper-toweled surface. Continue until there no more whole leaves to be had.
Drain the water out of the Dutch oven; add bacon and sauté until golden brown remove from pot, drain bacon, and crumble. Add onions to bacon grease, sauté until golden. Add ground beef, and sauté just enough to remove the pink color, turn off the heat. Add the rest of the ingredients and mix well. Place the mix in a large bowl.
Place a small amount of hamburger mixture in each cabbage leaves. Roll up cabbage leaves cigar style starting at the thick stem end first. Insert large sandwich pick weaving in and out of the seam. Lay cabbage rolls seam side down in the same Dutch oven. Pour Tomato Sauce over all of the cabbage rolls and bake in a 350-degree F. oven or heat on top of the stove over low heat until the cabbage rolls start to simmer.
1 28oz. can of diced tomatoes
1 tablespoon of tomato paste
1 cup water
½ cup of vinegar
1 tablespoon lemon juice
1 tablespoon brown sugar
½ teaspoon dried dill weed
Mix all tomato sauce ingredients, heat until sauce begins to simmer.