Polish Cabbage Rolls

Remove the core from the green cabbage and place it in a large pot of boiling salted water. Simmer for 10 minutes until the outer leaves soften and can be peeled away easily.

Carefully peel off the softened cabbage leaves and set aside on a clean towel. Continue boiling and peeling leaves until enough are removed to reach the center; reserve the remaining cabbage heart for later use.

Combine the ground beef, uncooked rice, beaten egg, minced onion, minced carrot, salt, and pepper in a bowl. Mix gently until just combined, being careful not to overwork the mixture.

Lay a cabbage leaf flat and place about 3 tablespoons of the beef mixture near the base of the leaf. Fold in the sides and roll tightly from bottom to top, tucking in the edges as you go.

Repeat with remaining cabbage leaves and filling until all mixture is used. Chop the reserved cabbage heart into bite-sized pieces.

Arrange the cabbage rolls seam-side down in a greased 9x13 inch baking dish, nestling them snugly together. Scatter the chopped cabbage pieces around and between the rolls.

Whisk together the cider vinegar, brown sugar, and tomato sauce in a bowl until the sugar dissolves. Pour the sauce evenly over the rolls and cabbage.

Cover the baking dish with aluminum foil and bake at 350°F for 50 minutes until the rolls are cooked through and the rice is tender.

Remove the foil and let the rolls rest for 5 minutes before serving. Spoon the sauce from the pan over each roll when plating.