Gołąbki (Polish Cabbage Rolls)

Carefully remove the outer leaves from the cabbage head as demonstrated in the video. You may need to core the cabbage slightly to help loosen the leaves.

Heat vegetable oil and/or butter in a pan over medium heat. Sauté the diced onion until it just begins to brown.

Bring 4 cups of water to a boil in a medium pot. Add the long-grain rice, stir briefly, and boil for 10 minutes. Strain the rice through a colander and rinse with cold water.

In a large heat-proof mixing bowl, combine the sautéed onions, rinsed rice, ground beef, chopped parsley, paprika, salt, ground pepper, and eggs. Mix thoroughly until all ingredients are well incorporated.

Take a prepared cabbage leaf and place a portion of the filling near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end towards the tip, as demonstrated in the video.

Place the rolled cabbage rolls tightly packed in a large pot, seam-side down, to prevent them from unrolling during cooking.

Pour boiling water into the pot, just enough to almost cover the cabbage rolls. Spoon the tomato paste on top of the rolls. Alternatively, you can mix the tomato paste with some hot water to create a sauce before adding it to the pot.

Place a heat-proof plate on top of the cabbage rolls to keep them submerged. Cover the pot and bring the liquid to a simmer. Cook for 1.5 to 2 hours, or until the cabbage is tender and the meat is fully cooked.

If using an oven-proof pot, you can bake the cabbage rolls in a preheated oven at 350°F (175°C) instead of simmering on the stovetop.

If you desire more sauce, mix extra tomato paste with hot water and heat it with the cabbage rolls before serving.

Garnish the Gołąbki with the reserved chopped parsley and serve hot.