Stuffed Cabbage Rolls – A Must-Try Delight!
Ingredients
– 1 cup of cooked long-grain rice (or a similar variety)
– 1.5 pounds of lean ground beef (or extra lean)
– 1.5 tablespoons of Worcestershire sauce
– 1 large egg
– 1 yellow onion, peeled and finely chopped
– ⅓ cup of parsley, roughly chopped
– 3 cloves of garlic, minced
– 1.5 teaspoons of salt
– ½ teaspoon of black pepper
– ½ teaspoon of dried dill
– ½ teaspoon of onion powder
– ½ to 1 teaspoon of red chili flakes (optional)
– 42 ounces of tomato sauce, divided (equivalent to three 398 millilitre cans or 14-ounce cans, approximately 5 cups; refer to point 5 in the recipe notes)
– 1 medium head of green cabbage (you will need about 18 leaves for the rolls and an additional 8 to 10 for the bottom and top of the dish)
– ½ cup of water (reserved from boiling the cabbage)
– Fresh dill, chopped (for garnish, optional)
Directions
Begin by cooking the rice according to the package instructions and set it aside. Preheat your oven to 350 degrees Fahrenheit at this stage as well.
In a large mixing bowl, combine the ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, and red chili flakes (if desired). Mix thoroughly until well combined.
In a large pot of boiling water, immerse the head of cabbage and boil for 8 to 10 minutes, turning it carefully halfway through. Once done, remove the cabbage but retain the water, as you will need it to re-boil the cabbage while peeling off the leaves. Note: Ensure the pot is not filled to the brim, as the cabbage will displace some of the water. You may want to test the displacement by placing the cabbage in the pot before boiling.
Once the cabbage is cool enough to handle, gently remove the leaves and cut out the core from each one. As you start to take off the leaves, you may need to return the cabbage to the boiling water to soften additional leaves. Boil for a little longer, allow to cool, and continue removing the leaves.
Arrange some cabbage leaves at the bottom of a deep 9″ x 13″ baking dish or roasting pan.
