Old Fashioned 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 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)
Old Fashioned Stuffed Cabbage Rolls
Directions
Cook rice in line with package commands and lay to at least one facet. Preheat oven to 350 stages Fahrenheit at this factor too.
In a huge bowl integrate ground pork with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, crimson chili flakes (if using) and ½ cup of tomato sauce. Mix till blended.
In a massive factor of boiling water, upload head of cabbage and boil for eight to ten mins (carefully flip over partway thru). Carefully eliminate. Don’t discard water due to the fact you may need to re-boil the cabbage as you begin to peel off the leaves and you may need a number of the water to your sauce.Note: Don’t fill pot all the manner up due to the fact the cabbage will displace some of the water. Before boiling water, check how tons the water will displace with the aid of setting the top of cabbage within the pot.
Once cabbage is cool sufficient to address, carefully dispose of leaves and cut out middle from each leaf. Once you begin taking leaves off, you’ll likely need to add the cabbage lower back to the boiling water (to soften greater leaves). Just boil for any other bit, permit cool sufficient to deal with and hold casting off leaves.
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Place some cabbage leaves on the lowest of a deep nine″ x thirteen″ baking dish or roasting pan. Taking one leaf at a time, distribute approximately ¼ cup of floor red meat mixture on top and wrap up (fold in sides and roll up, putting in organized dish, seam aspect down. Continue with final floor beef aggregate/leaves.
Combine remaining tomato sauce with ½ cup of cabbage water. Whisk to comprise the whole lot. Pour over top of cabbage rolls.
Enjoy.