I made these for the first time this last weekend for my boyfriend, who is Polish, and it's one of his favorite meals (Mom and Grandma made them, so I had some heavy competition!)
I did some tweaking because I like to use more layers in flavor... I doubled the recipe so he would have plenty for the week :-)
I used 1 lb lean ground beef and 1 lb spicy ground sausage, 1/2 c fresh minced onion, 1 tsp sea salt, 1 1/2 fresh cracked pepper, 2 TB brown sugar, 1 TB Worcestershire sauce, 1 tsp lemon juice, 1 cup cooked white rice, and about 1/3 cup of the tomato sauce mix.
I made the sauce mix with 2 cans tomato soup and 1 large can of petite diced tomatoes. It made a lot of sauce, but these are best with plenty for the cabbage rolls and for sopping up with French bread slice, buttered, and placed under the broiler until lightly toasted. I placed the larger outer leaves on the bottom of the baking dish on top of 1/3 cup of diced tomatoes and layered the rolls w/half of the sauce mix followed by the remaining rolls topped with the remainder of the sauce and baked them at 350 for 1.5 hrs. These were a HUGE hit! They met the very biased approval of my boyfriend, which speaks volumes! YUM!! A few hints that really made a difference (from various reviews) is to parboil the cabbage and remove the leaves as they fall away from the head, as well as cutting out the spine in each leaves before rolling, as it made it much easier to roll them without the need for toothpicks.
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I made these for the first time this last weekend for my boyfriend, who is Polish, and it's...