Directions:
- Cook rice per package instructions and lay it on 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 a 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 the 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 the cabbage is cool enough to handle, carefully remove the leaves and cut out the 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 the remaining ground beef mixture/leaves.
- Combine remaining tomato sauce with ½ cup of cabbage water.
- Whisk to incorporate everything.
- Pour over the top of cabbage rolls.
Enjoy.