I don’t about polish cabbage rolls or any other ones, but I tell you Ukrainian cabbage rolls are the only the real ones.
I hate giving out my cooking secrets, but that is what we are all doing here right, so there it is a tip, or actually three.
1. Buy a meat grinder if you haven’t got one by now. It will be indispensable in anybodies kitchen.
2. Grind your own Pork for the cabbage rolls, if pork is unacceptable (I for one do not eat it) use beef, and this is where the third tip comes in.
3. Do not use ground beef alone in almost any dishes. Mix with some other meat, i.e. ground chicken.
Now, last but not list: do not mince the onion, but rather grind it with meat, portion of meat, portion of onion and so on. If you do that you will have a mixture, for the lack of a better word “Homogeneous”, blend, is blend a better word. Big mistake that people make is adding onion to meat it ends up being meat separate and onion separate, and maybe it’s okay for some, but believe me it is not the way cabbage rolls should be.
Now the cabbage itself, do not put it into microwave, boil it and do not discard the water, but rather use that water to cook the rolls in.
Now tomato souse, ketchup, sour cream those are things that are up to you to use it or not. But the main thing is to have solid base, and in this case it is properly prepared meat.