Stuffed Cabbages Rolls
Ingredients
- 1 cup cooked long-grain rice (or similar variety)
- 1.5 pounds lean ground meat (or “very lean”)
- 1.5 tablespoons Worcestershire sauce
- 1 large egg
- 1 yellow onion, peeled and chopped pieces
- 1/3 cup parsley, coarsely chopped
- 3 garlic cloves, minced
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1 teaspoon red pepper flakes 1/2 – 1 (optional)
- 42 oz tomato sauce, portioned (3 398 ml cans or 14 oz cans (approximately 5 cups; see item 5 in Recipe Notes below)
- 1 medium kale (you’ll need about 18 leaves for the rolls, and about 8 to 10 more for the bottom and top of the bowl)
- 1/2 cup water (leftover from boiling cabbage)
- Fresh dill, chopped (side dish, optional)
Stuffed Cabbages Rolls
Preparation
Cook the rice according to package directions and set aside. At this point, preheat the oven to 350 degrees Fahrenheit.
In a large bowl, stir the ground beef with Worcestershire sauce. , combine with eggs, rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chile flakes (if using), and 1/2 cup tomato sauce. Mix until well combined.
Place cabbage in a large pot of boiling water and cook for 8 to 10 minutes (carefully turning). Remove carefully. Do not throw away the water as you will need to re-boil it when you start peeling the cabbage leaves and you will also need water for the sauce. Note: Do not fill the pot to the top as the cabbage will displace some of the water. Before bringing the water to a boil, test how much the water moves by placing a head of cabbage in the pot.
Once the cabbage is cool enough to handle, carefully remove the leaves and cut the core from each leaf. Once you start removing the leaves, you’ll probably need to put the cabbage back in the boiling water (to soften more of the leaves). Boil it for a while and remove the leaves once it has cooled down enough.
Place the cabbage leaves in the bottom of a 9-inch x 13-inch deep baking dish or roasting pan. Take one sheet at a time, spread about 1/4 cup of ground meat mixture on top and wrap (fold sides, roll up, and place seam side down in prepared pan.Remaining 1 sheet of ground meat mixture/leaf Continue.
Mix remaining tomato sauce with 1/2 cup cabbage water. Stir everything. Pour over the cabbage rolls.