Polish Cabbage Rolls (Gołąbki)

Bring a large pot of water to a boil.

Carefully core the cabbage and place the whole head in the boiling water.

Cook for 8-10 minutes until outer leaves soften. Gently remove 10-12 leaves and set aside to cool; repeat if needed.

In a large bowl, combine ground meat, cooked rice (cooled!), finely diced onion, egg, salt, pepper, and paprika(optional). TIP: You can pre-cook the onion with 1 tablespoon of butter in a pan(and cool!) until golden brown, to achieve a more intense flavor.

Mix thoroughly until well combined.

Place a cabbage leaf flat and trim thick stem portion if necessary.

Place about 2-3 tbsp of filling near the stem end of the leaf.

Fold sides over filling and roll up to enclose. Repeat with remaining filling and leaves.

Arrange cabbage rolls seam-side down in large pot as tight as possible. TIP: use broken leafs of cabbage on pot bottom as protection against burning

In a pot, heat butter over medium heat. Sauté chopped onion until translucent.

Add tomato sauce, diced tomatoes, sugar, salt, pepper, and marjoram (optional).

Simmer for 10 minutes, stirring occasionally.

Pour sauce over arranged cabbage rolls

Cover and simmer on low for 1 hour to 1 hour 15 minutes, turning once halfway.

Serve hot with mashed potatoes or bread and extra sauce spooned over the rolls. Sprinkle with freshly chopped dill and add splash of sour cream(optional). ENJOY!