Polish Stuffed Cabbage

Recipe View Prepare the Cabbage: In a large pot, submerge the whole head of cabbage in water. Bring to a boil over high heat and cook for approximately 15 minutes, or until the leaves become pliable and easily peel away. Drain the cabbage thoroughly and allow it to cool completely. (15 minutes)

Recipe View Prepare the Leaves: Once the cabbage is cool enough to handle, carefully peel off the leaves. Remove the thick, hard vein from the base of each leaf with a paring knife to make them easier to roll. (15 minutes)

Recipe View Mix the Filling: In a large mixing bowl, combine the ground beef, cooked rice, garlic powder, and beaten egg. Mix the ingredients thoroughly until well combined. (5 minutes)

Recipe View Assemble the Rolls: Place a small amount of the meat mixture (about the size of your palm) in the center of a cabbage leaf. Fold the sides of the leaf inward, then roll from the base to the tip, tucking in the sides as you go to create a neat roll. (30 minutes)

Recipe View Simmer the Rolls: Line the bottom of a large pot with any remaining large cabbage leaves. Arrange the stuffed cabbage rolls tightly in the pot, layering them as needed. Pour the tomato juice, apple cider vinegar, and sugar over the rolls. Add enough water to cover the rolls completely. (5 minutes)

Recipe View Cook the Dish: Bring the liquid to a simmer over medium-low heat. Cover the pot and cook for approximately 60 minutes, or until the cabbage is very tender and the meat filling is cooked through. Be sure to monitor the pot to prevent burning. (60 minutes)