Step 1

Cook the rice until soft.

Step 2

Preheat the oven to 356°F (180°C).

Step 3

Remove the core from the cabbage and put it inside the boiling hot salty water. Keep it there for about 3 minutes.

Step 4

Drain and chop the cabbage in the way you like.

Step 5

Wash and finely chop the parsley.

Step 6

Mix the rice with meat, salt, black pepper, parsley, and basil.

Step 7

Pour 4-5 tbsps of water on the bottom of the oven dish (it will prevent the meat to stick to the bottom).

Step 8

Place half of the rice-meat filling on the bottom of the oven dish with a lid.

Step 9

Cover it with half of the chopped cabbage.

Step 10

Place the second half of the meat-rice filling on it.

Step 11

The final layer is the chopped cabbage.

Step 12

Mix tomato juice with tomato paste and pour the mixture onto the Polish lasagna.

Step 13

Sprinkle with grated cheese.

Step 14

Cover the dish with the lid and bake for one hour. Serve hot.