These easy old fashioned cabbage rolls are stuffed with a savory mix of beef, drizzled with tomato sauce and are absolutely delicious! Inspired by my grandmother, this will be the only stuffed cabbage recipe you'll ever need!
*ingredients:
°1 cup cooked long-grain rice (or similar type)
°1.5 pounds lean ground beef
°1.5 tsp Worcestershire sauce
°1 L egg
°1 yellow onion, peel and chop
°A cup of coarsely chopped parsley
°3 minced garlic cloves
°1.5 teaspoon of salt
°Half a teaspoon of black pepper
°½ teaspoon dried dill
°Half a teaspoon of onion powder
°to 1 tsp red pepper flakes (optional)
°42 ounces tomato sauce, divided (three 398-milliliter cans or 14-ounce cans (about 5 cups).)
°1 medium head green cabbage (you'll need about 18 leaves for the rolls and another 8 to 10 leaves or so for the bottom and top of the dish).
°Half a cup of water (remaining from boiling the cabbage).
°fresh dill, chopped (garnish, optional)
*Directions:
Cook the rice per package instructions and set to one side. Preheat the oven to 350°F at this point as well.
In a large bowl, combine ground beef, Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red pepper flakes (if using), and 1/2 cup tomato sauce. Mix until combined.
In a large point of boiling water, add the head of cabbage and boil for 8 to 10 minutes (carefully turning partially over). Remove carefully. Don't throw away the water because you'll need to re-boil the cabbage when it starts peeling the leaves off and you'll need some water for your sauce. Note: Do not fill the pot completely because the cabbage will displace some of the water. Before the water boils, test how much water will be displaced by placing a head of cabbage into the pot.
Once the cabbage is cool enough to handle, carefully remove the leaves and cut the core from each leaf. Once you start taking the leaves, you will likely need to return the cabbage to the boiling water (to soften more leaves). Simply boil a little, let it cool enough to handle the leaves and continue removing the leaves.
Place some cabbage leaves in the bottom of a deep 9" x 13" baking dish or roasting pan. Take 1 sheet at a time, spread about 1/2 cup of the mince mixture over and roll up (fold sides and roll up, place in prepared dish, seam side down, and continue with rest of mince/sheets mixture.
Combine the remaining tomato sauce with ½ cup of the cabbage water. Whisk to combine everything. over cabbage rolls.
Enjoy !