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Old Fashioned Stuffed Cabbage Rolls

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Deliciously hearty and comforting, these Old Fashioned Stuffed Cabbage Rolls are filled with a savory mixture of ground beef, rice, and seasonings, all wrapped in tender cabbage leaves and baked in a rich tomato sauce.

  • Author: Noura afasi
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Eastern European
  • Diet: Gluten Free

Ingredients

Scale

1 cup cooked long-grain rice
1.5 pounds lean ground beef
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 14-ounce cans, roughly 5 cups)
1 medium head green cabbage (about 18 leaves for rolls, 8 to 10 leaves for dish)
½ cup water (leftover from boiling cabbage)
Fresh dill, chopped (garnish, optional)

Instructions

  • Prep: Cook rice according to package instructions and set aside. Preheat oven to 350°F.
  • Mix Filling: In a large bowl, combine ground beef, Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using), and ½ cup tomato sauce. Mix until well blended.
  • Boil Cabbage: In a large pot of boiling water, add the head of cabbage and boil for 8-10 minutes, turning halfway through. Carefully remove the cabbage and reserve the water.
  • Prepare Leaves: Once the cabbage is cool enough to handle, carefully remove the leaves and cut out the core. If needed, re-boil the cabbage to soften more leaves. Let cool and continue removing leaves.
  • Assemble Rolls: Place some cabbage leaves on the bottom of a deep 9″x13″ baking dish or roasting pan. Take one leaf at a time, distribute about ¼ cup of the beef mixture on top, fold in the sides, and roll up. Place in the prepared dish, seam side down. Repeat with the remaining beef mixture and leaves.
  • Make Sauce: Combine the remaining tomato sauce with ½ cup of cabbage water. Whisk to combine. Pour over the cabbage rolls.
  • Bake: Bake in the preheated oven for 60-75 minutes, until cooked through. Garnish with fresh dill if desired. Enjoy!

Notes

When boiling the cabbage, check the water level with the cabbage in the pot to avoid overflow.

Nutrition

Find it online: https://glonfo.com/old-fashioned-stuffed-cabbage-rolls/