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 ml cans or 14-ounce cans, roughly 5 cups)

1 medium head green cabbage (about 18 leaves for the rolls, plus 8 to 10 for the dish bottom and top)

½ cup water (reserved from boiling cabbage)

Fresh dill, chopped (for garnish, optional)

Instructions: