Old Fashioned Stuffed Cabbage Rolls

Directions:

  1. Cook rice per package instructions and lay it on one side.
  2. Preheat oven to 350 degrees Fahrenheit at this point too.
  3. 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.
  4. Mix until combined.
  5. In a large point of boiling water, add a head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through).
  6. 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.

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