Polish Cabbage Rolls

Instructions

1. Prepare the cabbage
   Core the cabbage and place it in a large pot of boiling water. Cook for 3-5 minutes, then remove and carefully peel off the softened outer leaves. Return to boiling water as needed to soften more leaves. Set aside 12-15 whole leaves for rolling and chop any remaining cabbage for the bottom of the baking dish.
2. Cook the rice
   Cook the rice in salted water until it's about halfway done (about 5-7 minutes), then drain and cool. The rice will finish cooking inside the cabbage rolls.
3. Prepare the filling
   In a large skillet, melt butter and sauté onions and garlic until translucent. Cool slightly, then combine in a large bowl with ground beef, ground pork, partially cooked rice, eggs, marjoram, paprika, salt, and pepper. Mix thoroughly but gently with your hands.
4. Form the cabbage rolls
   Place about 3-4 tablespoons of the meat mixture on each cabbage leaf. Fold the sides of the leaf over the filling, then roll up from the stem end to completely enclose the filling. Secure with toothpicks if necessary.
5. Prepare the sauce
   Mix the tomato sauce and diced tomatoes together with 1 tablespoon of fresh dill. Season with salt and pepper to taste.
6. Assemble for baking
   Spread any chopped cabbage on the bottom of a large Dutch oven or casserole dish. Arrange the cabbage rolls seam-side down on top of the chopped cabbage. Pour the tomato sauce mixture over the rolls.
7. Bake the cabbage rolls
   Cover tightly with a lid or foil and bake at 350°F (175°C) for 1 hour and 30 minutes. During the last 30 minutes, you can remove the cover to allow the sauce to reduce slightly.
8. Serve
   Let the cabbage rolls rest for 10 minutes before serving. Garnish with remaining fresh dill and serve with a dollop of sour cream if desired.