Polish Cabbage Rolls

Boil water in a saucepan until it reaches its boiling point, then add uncooked rice to the pot. Continue cooking until the water has been absorbed by the rice and it is tender, taking around 20 minutes to complete. At the same time, fill a large saucepan with water and add salt; bring this mixture to its boiling point before adding cabbage leaves. Cook the cabbage for 2-4 minutes, or until it is soft and pliable; then drain the water.

In a large mixing bowl, combine ground beef, cooked rice, finely chopped onion, beaten egg, 2 tablespoons of tomato soup paste, salt, and pepper. Mix all the ingredients together until they are well combined.

Using your hands or a spoon, shape small portions of the beef mixture into balls and then flatten them slightly. Place each ball onto a cabbage leaf, leaving a small border around the edges. Fold one end of the leaf over the filling and roll it up, tucking in the ends to keep everything secure.

Place the cabbage rolls seam-side down in a large skillet over medium heat. Pour any remaining tomato soup into the skillet and cover it with a lid. Bring the mixture to its boiling point, then reduce the heat to low and simmer for around 40 minutes, stirring occasionally and spooning some of the liquid over the rolls to keep them moist.