Old Fashioned Stuffed Cabbage Rolls

Cook rice according to package instructions and set aside. Preheat the oven to 350 degrees Fahrenheit at this stage as well.

In a large bowl, mix the ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red pepper flakes (if using) and ½ cup of tomato sauce. Mix until smooth.

In a large pot of boiling water, add the cabbage and boil for 8 to 10 minutes (turn carefully halfway through). Carefully remove. Do not throw away the water, as you will need to boil the cabbage again when you start to remove the leaves and you will need some of the water for your sauce.

Note: Do not fill the pan to the end as the cabbage will displace some of the water. Before boiling the water, test the amount of water displaced by placing the head of the cabbage in the pot.

Once the cabbage is cold enough to handle, carefully remove the leaves and cut off the cores from each leaf. Once you start removing the leaves, you will probably have to put the cabbage back into boiling water (to soften more leaves). Boil a little more, let it cool down enough to handle and continue removing the leaves.

Place a few cabbage leaves in the bottom of a deep baking dish 9″ x 13″ or roasting pan. Taking one leaf at a time, dispense about ¼ cup of ground meat mixture on top and wrap (fold sides and roll up, place in prepared dish, seam side down. Continue with remaining ground beef/leaf mixture.

Mix remaining tomato sauce with approximately ½ cup cabbage water. Whisk to blend in. Pour over top of cabbage rolls.

Note: You can add about one tablespoon of white or brown sugar to the tomato sauce if you want one less bite of tomato. I like the brightness of tomatoes, so I’ll pass.

Cover with more cabbage leaves. Cover the casserole well with aluminum foil. Cover and bake for about 2 hours and 15 minutes to 2 hours and 30 minutes.

Once cooked, be careful when removing the foil as steam will be generated. Discard the cabbage leaves from the top. Let cool for about 20 minutes before digging. Garnish, if desired. Enjoy!