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This was my grandmother, Sophie’s, favorite dish to make. I have added a couple of things to the recipe over the years and today I learned a new thing to add to the recipe from my dear friend, Barb from Buffalo.

Ingredients:

2 lbs. hamburger – thawed

1 large head of cabbage

salt and pepper to taste

2, 8 oz cans of tomato soup and 1 can water – or a jar of spaghetti sauce

bacon to line the bottom of your pan

2 eggs

bread crumbs

Directions:

cook the rice in a instapot or on the stove – whichever you prefer – when done, set aside

mix the hamburger, rice, eggs, bread crumbs, salt and pepper, spices you would use with hamburger all together in a bowl

in the meantime, fill a large pot with water and cook the cabbage until soft. Once done, let cool a bit and then drain, tearing the leaves off and setting aside. You will need to core the cabbage to make the leaves come off easily.

prepare your cooking pan with the sauce – you can use the two cans of tomato soup and 1 can water – you can also use a can of spaghetti sauce ( I do this). I coat the bottom of the pan.

Next, place your uncooked bacon over the sauce – this is the trick my friend, Barb, told me – truly Polish, she advises.

with your hands, fill each leaf with the hamburger mix and then roll the mixture, folding in the leaves (kind of like you are wrapping a burrito) – place in pan on top of the bacon. Line the pan with your rolls.

cover with sauce and then cover the pan with aluminum foil – bake at 375 for one hour or until the meat is no longer pink – 160 degrees if you are using a thermometer.

Delicious!!! Let me know how your dish turns out! My grandbaby Olivia and I tried one tonight – she loved it. She is my Polish baby for sure.