Polish Beef Stuffed Cabbage Rolls

Step 1

Bring a large pot of salted water to a boil. Core the cabbage and submerge it in the water.

Step 2

Peel off the softened outer leaves carefully as they become tender, removing 8–10 leaves total. Transfer to a cutting board and let cool.

Step 3

Brown ground beef in a skillet over medium-high, breaking it up with a spoon until no pink remains.

Step 4

Stir in diced onion and cook until softened, ~3 minutes. Remove from heat and mix in cooked rice, salt, pepper, and caraway seeds if using.

Step 5

Lay one cabbage leaf on a cutting board. Place 3 tbsp of beef mixture in the center, fold in the sides, then roll tightly.

Step 6

Repeat with remaining leaves and filling. Arrange rolls seam-side down in a 9×13 baking dish or large skillet.

Step 7

Whisk together crushed tomatoes and beef broth. Pour evenly over the rolls until half-submerged.

Step 8

Cover and simmer over medium-low heat for 30 minutes, until rolls are very tender and sauce is bubbling gently.

Step 9

Taste the sauce and adjust salt and pepper. Serve hot in bowls with sauce spooned over the rolls.