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 14-ounce cans, roughly 5 cups)
- 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)
Instructions:
Discover how to make the ultimate old-fashioned stuffed cabbage rolls, a timeless comfort food recipe perfect for family dinners. This dish combines savory ground beef, aromatic herbs, and tender cabbage leaves for a hearty meal that’s both satisfying and nostalgic.
- Prepare Rice and Preheat Oven: Cook rice according to package instructions. Preheat oven to 350°F (175°C).
- Mix Filling: In a large bowl, combine ground beef, Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dried dill, onion powder, red chili flakes (if using), and ½ cup tomato sauce. Mix until well combined.
- Boil Cabbage: Bring a large pot of water to a boil. Add the cabbage head and boil for 8-10 minutes, turning halfway through. Remove and let cool. Reserve ½ cup of the boiling water for the sauce.
- Prepare Cabbage Leaves: Carefully remove cabbage leaves and trim the thick core. If leaves harden, re-boil briefly to soften. Line a 9×13-inch baking dish with extra leaves.
- Assemble Rolls: Place ¼ cup of the meat mixture onto each leaf, fold in sides, and roll tightly. Arrange seam-side down in the prepared dish.
- Prepare Sauce: Whisk remaining tomato sauce with reserved cabbage water. Pour over the rolls. Add a tablespoon of sugar (optional) to balance acidity.
- Bake: Cover with foil and bake for 2 hours 15 minutes to 2 hours 30 minutes. Remove foil carefully (watch for steam) and discard top cabbage leaves.
- Serve: Let cool for 20 minutes. Garnish with fresh dill if desired. Enjoy this classic stuffed cabbage recipe!
