The best Polish Cabbage Rolls made with ground beef, rice and tomato soup. These classic homemade rolls are my family's favorite! Includes directions on how to easily blanch cabbage leaves to prevent tearing.
Using a knife, carefully cut out the core out of the cabbage. Add cabbage (without core now) to a large pot of salted water. Bring to a boil, and cook for 12-14 minutes, or until leaves gently peel off the head of cabbage. Remove 8 leaves for the rolls, and multiple other leaves for the bottom and top of the baking dish.
Using leftover cabbages leaves, cover the bottom of a 11x8 baking dish.
Preheat oven to 350 degrees F.
Add water to a medium-sized saucepan, bring to a boil. Add rice, stir, cover and simmer for 20 minutes.
In a small bowl, mix 2 cans of tomato soup, brown sugar and Worcestershire sauce together.
In a large bowl add ground beef, cooked rice, chopped onion, egg, salt, pepper and 1/4 cup of tomato soup mixture. Mix to fully combine.
Place 8 cabbage leaves out on a clean surface. Add ground beef mixture into the middle of each one, using all the ground beef mixture until it's gone. Roll them up and place a toothpick into each one to hold together. Place rolls into the baking dish on top of cabbage leaves.
Pour remaining tomato soup mixture on top of the cabbage rolls. Cover with a few extra cabbage leaves on top. Cover with aluminum foil.
Bake for 90 minutes, or until ground beef is fully cooked. Serve and enjoy!