Stuffed Cabbage Rolls

Begin by cooking the rice according to the package instructions. Set it aside once done. Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the ground beef, Worcestershire sauce, egg, cooked rice, minced onion, parsley, garlic, salt, black pepper, dill, onion powder, and red chili flakes (if using). Mix everything together until well combined.

Fill a large pot with water and bring it to a boil. Carefully add the whole cabbage head and boil for about 8 to 10 minutes, turning it over halfway through. Once cooked, remove the cabbage but keep the boiling water; you’ll need it later.

Allow the cabbage to cool enough to handle it. Carefully peel off the leaves, cutting out the core from each leaf. If you need to, return the cabbage to the boiling water to soften additional leaves.

Place a few cabbage leaves at the bottom of a deep 9″ x 13″ baking dish or roasting pan. Take one cabbage leaf at a time, and distribute approximately ¼ cup of the beef mixture onto it. Fold in the sides and roll it up, placing the seam side down in the prepared dish. Repeat until all the mixture is used.

In a separate bowl, mix the remaining tomato sauce with ½ cup of the reserved cabbage water. Whisk together until smooth. Pour this mixture over the stuffed cabbage rolls.

Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 6-8

Enjoy these hearty and flavorful stuffed cabbage rolls that are sure to impress your family and friends!