Polish Stuffed Cabbage Rolls

Jim_S

Resident Curmudgeon
Gold Site Supporter
1 medium head cabbage
1 bay leaf
1 clove garlic
1 c chopped onion
3 tbsp butter
2/3 lb hamburger
1/2 c uncooked rice
3/4 c sour cream, divided use
1 1/4 tsp salt, divided use
1/2 c Worcestershire sauce
1/2 tsp pepper, divided use
3 1/2 c sieved tomatoes

Remove 8 large outer leaves from cabbage; soften in boiling salted water. Shred remaining cabbage to yield 2 cups. Spread shredded cabbage in greased casserole. Add bay leaf and garlic clove.

Cook onion in butter until transparent. Add hamburger, rice, 1/4 c sour cream, 3/4 tsp salt, Worcestershire sauce and 1/4 tsp pepper and mix well. Place about 1/4 c mixture in center of each large cabbage leaf and roll. fasten with toothpick. Place on shredded cabbage in dish.

Mix tomatoes, 1/2 tsp salt and 1/4 tsp pepper to taste and pour over cabbage rolls. Cover and simmer 45-60 minutes. Just before done, pile 1/2 c sour cream onto cabbage rolls. Remove bay leaf before serving.
 
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