These cabbage rolls may be Polish, but usually they are made with sour cabbage (in Poland, as well as in Romania). This dish, God this dish brings back so many childhood memories that I literally sat here for … Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Then, bake the cabbage rolls for 50-60 minutes. I core the cabbage and boil until the leaves come loose with a fork. I do mine the same way but instead of using only ground beef I add ground pork and use ketsup instead of tomato sauce for the filling. Cover with foil. Instead of boiling the cabbage to wilt the leaves, microwave the whole head of cabbage for about 12 to 15 minutes. Next, stuff and roll the cabbage leaves. The leaves will be soft and pliable, and easy to peel off the heat and roll. Alternatively, you can reheat in a 350 degree Fahrenheit oven. Also, in the mixture you stuff the leaves with, put some paprika. Cover and cook about 10 to 15 minutes or until heated through. Place cabbage rolls in a casserole dish (with a some tomato sauce and splash of water). Cabbage rolls are one of those comfort food meals that is reserved for special occasions, but with a shortcut, it can be much less time-consuming. To reheat cabbage rolls, place them in a skillet (on medium heat) with a little tomato sauce and splash of water. Plus this freezes beautifully! My mother uses ground beef, tomato sauce, onion, salt, parsley, 1 egg and Uncle Ben's converted rice (uncooked) for the filling. Then, make the Sauce and spread some on the bottom of the baking dishes. (At this point, you can cover them and place them in the refrigerator for up to 24 hours or bake them). Cover the cabbage rolls with the remaining sauce. And when you put them in a pot, you pour over them some more tomato sauce.