Ingredients
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)
Directions
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.