ADVERTISEMENT
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes, then peel off the softened outer leaves. Continue until you have about 12 leaves. Set aside.
In a large bowl, combine the Polish sausage, cooked rice, onion, garlic, egg, salt, and pepper. Mix well.
Lay a cabbage leaf flat and place about 1/4 cup of the sausage mixture in the center. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.
Heat the vegetable oil in a large skillet over medium heat. Add the cabbage rolls and brown them on all sides, working in batches if necessary.
In a separate bowl, mix together the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, and paprika.
Place the browned cabbage rolls in a baking dish and pour the tomato sauce mixture over them.
Cover the dish with foil and bake in the preheated oven for 1 hour, or until the cabbage is tender and the filling is cooked through.
Serve hot, with extra sauce spooned over the top.
Variations & Tips
For a vegetarian version, substitute the Polish sausage with a mixture of mushrooms and lentils. You can also add a bit of sauerkraut to the filling for an extra tangy flavor. If you prefer a spicier dish, add a pinch of cayenne pepper or some chopped jalapeños to the filling. For a creamier sauce, stir in a dollop of sour cream just before serving.
ADVERTISEMENT
