Polish Stuffed Cabbage (Halupki)

Core the head of cabbage. Steam or boil the cabbage until the outer leaves are tender and can be easily peeled off. Carefully separate the leaves and set them aside.

In a large bowl, combine the ground beef, ground pork, uncooked rice, and chopped onion. Season with salt and pepper and mix until well combined.

Place a portion of the meat and rice filling onto a cabbage leaf. Fold in the sides and roll it up tightly. Place the rolled cabbage, seam-side down, into a large baking dish.

Repeat with the remaining leaves and filling, arranging the rolls snugly in the baking dish(es).

In a separate bowl, combine the tomato soup and white vinegar to create the sauce.

Pour the tomato sauce mixture evenly over the cabbage rolls.

Dollop the prepared mashed potatoes over the top of the cabbage rolls and sauce.

Cover the baking dish tightly with aluminum foil.

Bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until the filling is cooked through and the cabbage is tender.

Remove from the oven, let rest for a few minutes, then serve hot.