Polish Stuffed Cabbage Rolls

1. Preheat your oven to 350°F (175°C).

2. Bring a large pot of water to a boil and carefully place the whole cabbage in the pot. Boil for about 10 minutes until the leaves are tender. Remove from the water and let it cool.

3. In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, and black pepper. Mix until well combined.

4. Carefully separate the cabbage leaves from the head. Take a leaf and place about 1/4 cup of the meat mixture in the center. Fold the sides over the filling and roll it up. Repeat with the remaining leaves and filling.

5. In a large baking dish, pour a bit of tomato sauce on the bottom to prevent sticking. Arrange the cabbage rolls seam-side down in the dish.

6. In a separate bowl, mix together the tomato sauce, beef broth, sugar, and lemon juice. Pour this sauce over the cabbage rolls.

7. Cover the dish with aluminum foil and bake for 1.5 to 2 hours, or until the cabbage is tender and the meat is cooked through.

8. Sprinkle with fresh dill before serving, if using.

For a leaner option, use ground turkey instead of beef and pork. Add more vegetables by mixing grated carrots or chopped mushrooms into the filling. For a spicy twist, add a pinch of cayenne pepper or some finely chopped jalapeño to the meat mixture. If you have picky eaters, try making a small batch with just rice and vegetables as a filling. For a gluten-free version, ensure your beef broth and tomato sauce are gluten-free, and serve with gluten-free sides.