Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)

Step 1

Begin by making the roux for the tomato sauce by melting the butter in small saucepan over low/medium heat.  Once melted, add the flour and continue cooking another minute or two while whisking to prevent burning.

Step 2

Add the tomato juice and the rest of the ingredients and let simmer for 15 minutes.

Step 3

In a large pot of boiling water, place the cabbage and let it boil for 5-7 minutes, turning over occasionally.  Remove outer leaves as they soften with a pair of tongs or remove the entire head of cabbage and once cool enough to handle, remove 12-14 leaves.

Step 4

Using a sharp knife, remove the hard white core in a V shape

Step 5

Combine the ingredients for the filling in a large bowl and using your hands, gently mix until it is combined.

Step 6

Using a large spoon shape the meat mixture into a log shape and continue until all meat is used.

Step 7

Place the filling in the cabbage leaf close to the core.  Fold once, then grab both sides and fold in, continue rolling.

Step 8

Preheat the oven to 350°F.

Step 9

Lightly spray a 9 x 13 baking dish with cooking spray.  Place a few cabbage leaves (broken or whole) on the bottom of the dish and layer with a little sauce.

Step 10

Place the cabbage rolls on top.  Cover with remaining sauce, and additional leaves if desired.

Step 11

Cover with foil and bake for 50 min – 1 hour.