Stuffed Cabbages Rolls


1 cup COOKED long-grain rice (or similar variety)
1.5 pounds lean ground beef (or ‘extra lean’)
1.5 tablespoons Worcestershire sauc
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 (roughly 5 cups). See point 5 below in recipe ‘Notes.’)
1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)
half cup of water (leftover from boiling cabbage)
fresh dill , chopped (garnish, optional)


Cook rice per package instructions and

lay to one side. Preheat oven to 350

degrees Fahrenheit at this point too.

In a large bowl combine ground beef

with Worcestershire sauce, egg, cooked

rice, onion, parsley, garlic, salt, pepper,

dill, onion powder, red chili flakes (if

using) and ½ cup of tomato sauce. Mix

until combined.

In a large point of boiling water, add

head of cabbage and boil for 8 to 10

minutes (carefully turn over partway

through). Carefully remove. Don’t

discard water because you will need to

re-boil the cabbage as you start to peel

off the leaves and you will need some of

the water for your sauce.Note: Don’t fill

pot all the way up because the cabbage

will displace some of the water. Before

boiling water, test how much the water

will displace by placing the head of

cabbage in the pot.

Once cabbage is cool enough to handle,

carefully remove leaves and cut out core

from each leaf. Once you start taking

leaves off, you’ll likely need to add the

cabbage back to the boiling water (to

soften more leaves). Just boil for another

bit, let cool enough to handle and

continue removing leaves.

Place some cabbage leaves on the bottom

of a deep 9″ x 13″ baking dish or roasting

pan. Taking one leaf at a time, distribute

about ¼ cup of ground beef mixture on

top and wrap up (fold in sides and roll

up, placing in prepared dish, seam side

down. Continue with remaining ground

beef mixture/leaves.

Combine remaining tomato sauce with ½

cup of cabbage water. Whisk to

incorporate everything. Pour over top of

cabbage rolls.

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