This is a dish I had as a kid at home and later in life when I was delivering fish and lard for Superior Fish. The best I had was in Hamtramck, MI. There were a lot of nice old Polish women who always tried to feed me (I was skinny back then). I hadn’t had one in 35 years, so it was time to make some. My updates: I used wild rice, some chili paste for some heat, and some paprika for some a warming spice. I hope you like it.

1 pound ground beef
2 cups wild rice, uncooked
1 clove garlic, minced
1 white onion, diced
1/4 cup harissa chili paste
1 head cabbage
10 ounces chicken stock
16 ounce jar marinara sauce
2 tablespoons black pepper
1 teaspoon paprika
1 teaspoon ground oregano

Cook rice using package directions.

Brown ground beef in skillet; drain and remove grease; set beef aside.

Add some cooking oil to pan set to medium and cook onions until translucent, then add garlic.

Bring big pot of water to a boil; salt water with 1 tablespoon of salt.

Cut core out of cabbage.

Immerse cabbage in salted boiling water and cook until the leaves are soft and pliable, about 15 to 20 minutes.

Remove cabbage from water and drain.

Remove 20 leaves from cabbage.

In a bowl, mix rice, ground beef, onions, garlic, paprika, oregano, and pepper.

Mix in harissa and 8 ounces of marinara.

Lay out cabbage leaves.

Fill cabbage with hamburger-rice mixture.

Roll up cabbage leaves and close both ends.

In a 13×9 pan, add chicken stock.

Add the cabbage rolls, seam side down. You

Top with remaining marina.

Bake for 45 minutes.