Old Fashioned Stuffed Cabbage Rolls

Directions:

1. Cook rice per package instructions and lay it on one side.
2. Preheat oven to 350 degrees Fahrenheit at this point too.
3. In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using), and ½ cup of tomato sauce.
4. Mix until combined.
5. In a large point of boiling water, add a head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through).
6. Carefully remove. Don’t discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.

Note:

• Don’t fill the pot all the way up because the cabbage will displace some of the water.
• Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.
• Once the cabbage is cool enough to handle, carefully remove the leaves and cut out the core from each leaf.
• Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves).
• Just boil for another bit, let cool enough to handle, and continue removing leaves.
• Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan.
• Taking one leaf at a time, distribute about ¼ cup of ground beef mixture on top and wrap up (fold in sides and roll up, placing in prepared dish, seam side down.
• Continue with the remaining ground beef mixture/leaves.
• Combine remaining tomato sauce with ½ cup of cabbage water.
• Whisk to incorporate everything.
• Pour over the top of cabbage rolls.

Enjoy.