Ingredients:
- 1 cup COOKED long-grain rice (or similar variety)
- 1.5 pounds lean ground beef (or ‘extra lean’)
- 1.5 tablespoons Worcestershire sauce
- 1 large egg
- 1 yellow onion, peeled and minced
- ⅓ cup parsley, roughly chopped
- 3 cloves garlic, minced
- 1.5 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ½ to 1 teaspoon red chili flakes (optional)
- 42 ounces tomato sauce, divided (Three 398 millilitre cans or 14 ounce cans)
- 1 medium head green cabbage (approx. 18 leaves for rolls, 8-10 for lining)
- ½ cup water (reserved from boiling cabbage)
- Fresh dill, chopped (garnish, optional)
Preparation:
- Cook rice per package instructions. Preheat oven to 350°F.
- Combine ground beef, Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, chili flakes (if using), and ½ cup tomato sauce in a large bowl. Mix thoroughly.
- Boil the cabbage head in a large pot for 8-10 minutes, turning halfway. Remove and let cool. Reserve boiling water.
- Carefully remove cabbage leaves, cutting out the core. Reboil cabbage as needed to soften remaining leaves.
- Line a 9×13-inch baking dish with cabbage leaves. Place ¼ cup of meat mixture on each leaf, fold sides, and roll. Place seam-side down in the dish.
- Mix remaining tomato sauce with ½ cup reserved cabbage water. Pour over rolls. Add sugar (optional) for reduced acidity.
- Cover with additional cabbage leaves and foil. Bake for 2 hours 15 minutes to 2 hours 30 minutes.
- Remove foil carefully (watch for steam!). Discard top leaves. Let cool for 20 minutes. Garnish with fresh dill if desired.
Indulge in this hearty, flavorful dish perfect for family dinners or cozy nights in. These Old-Fashioned Stuffed Cabbage Rolls are a timeless classic that never disappoints!
