Stuffed Cabbage Rolls

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 milliliter cans or 14 ounce cans, roughly 5 cups. See notes below.)
• 1 medium head green cabbage (approximately 18 leaves for the rolls and another 8 to 10 for the bottom of the dish and over the top)
• ½ cup of water (leftover from boiling cabbage)
• Fresh dill, chopped (for garnish, optional)

Directions

1. Prepare the Rice: Cook the rice according to the package instructions and set aside. Preheat your oven to 350°F (175°C).
2. Mix the Filling: In a large bowl, combine the ground beef, Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using), and ½ cup of the tomato sauce. Mix until well combined.
3. Boil the Cabbage: In a large pot of boiling water, add the head of cabbage and boil for 8 to 10 minutes, carefully turning it over halfway through. Remove the cabbage carefully, reserving the water. You will need to re-boil the cabbage as you start peeling off the leaves and for your sauce. Note: Do not fill the pot all the way up, as the cabbage will displace some of the water. Test the water displacement before boiling by placing the head of cabbage in the pot.
4. Prepare the Cabbage Leaves: Once the cabbage is cool enough to handle, carefully remove the leaves and cut out the core from each leaf. As you start taking off the leaves, you may need to add the cabbage back to the boiling water to soften more leaves. Boil for a little longer, let cool enough to handle, and continue removing the leaves.
5. Assemble the Rolls: Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan. Take one leaf at a time, distribute about ¼ cup of the ground beef mixture on top, and wrap up (fold in the sides and roll up), placing it in the prepared dish seam side down. Continue with the remaining ground beef mixture and leaves.
6. Prepare the Sauce: Combine the remaining tomato sauce with ½ cup of cabbage water. Whisk to incorporate everything. Pour over the top of the cabbage rolls.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 1.5 to 2 hours, until the rolls are cooked through and tender.
8. Serve: Garnish with fresh chopped dill if desired. Enjoy your delicious stuffed cabbage rolls!