Stuffed Cabbage Rolls, or Golabki, are a traditional Polish dish. This is a warm, celebratory, rustic, meal suitable for the most special occasions.
Heat oven to 350.
Remove 12 large leaves from cabbage. If you have trouble with this, hold the whole head of cabbage in the steam of a pot of boiling water to loosen the leaves. Shave off thick part of each leaf. Pour on boiling water to make leaves easy to roll.
Combine meat with rice, grated onion, eggs, and salt and pepper, to taste.
Cover the bottom of a large oven-safe dutch oven with olive oil. Remove enough remaining cabbage leaves from the head of cabbage to cover the bottom of the pot. Line the bottom of the dutch oven with cabbage.
Place a mound of the meat mixture in the cup part of each prepared leaf. Fold over each side of the leaf and roll the cabbage around the meat mixture.
Arrange stuffed cabbage with seam sides down on top of the flat cabbage in the pot. Add sliced onion to the dutch oven. Combine the tomato sauce, tomatoes, and juice of the lemons to make a sauce and pour into the Dutch oven. Season with salt and pepper. Sprinkle brown sugar on top.
It is ok to layer the cabbage rolls on top on one another. See note if layering*.
Bring to boil on top of range; then bake covered for 2 hours. Turn the oven to 325, uncover, and bake for 1 more hour.
*If you have more than one layer of cabbage rolls, pour some sauce and brown sugar on top of the first layer. Separate the layers with a layer of flat cabbage leaves. Pour the rest of the sauce on top. Sprinkle with more brown sugar.
These reheat very well and are almost better on day two. They also freeze very well. If making ahead and reheating, add another can of either tomato sauce or diced tomatoes if you feel the need.