Stuffed Cabbages Rolls- OMG😱 DON'T LOSE THIS😋
Stuffed Cabbages Rolls- OMG😱 DON'T LOSE THIS😋
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
â…“ 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 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’)
1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)
half cup of water (leftover from boiling cabbage)
fresh dill , chopped (garnish, optional)
Directions
Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.
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. Mix until combined.
In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). 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 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 cabbage is cool enough to handle, carefully remove leaves and cut out 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 remaining ground beef mixture/leaves.
Combine remaining tomato sauce with ½ cup of cabbage water. Whisk to incorporate everything. Pour over top of cabbage rolls.
Stuffed cabbage rolls are a beloved dish in many cultures, often celebrated for their comforting flavors and satisfying textures. This recipe combines lean ground beef with cooked long-grain rice and aromatic herbs such as parsley and dill, enhanced by the savory kick of Worcestershire sauce and optional red chili flakes for those who like a bit of heat. A key to perfect stuffed cabbage rolls is preparing the cabbage leaves properly. Boiling the cabbage head softens the leaves enough to make them pliable and easier to roll, but care must be taken not to overcook, as the leaves can become too soft and tear. An effective method is to boil the cabbage head partially, peel off softened leaves, and return the remaining head to the boiling water to soften more leaves gradually. Removing the thick core from each leaf ensures you can roll the filling tightly. For the filling, mixing cooked rice with ground beef and seasonings creates a moist, flavorful center. The inclusion of egg acts as a binder to keep the mixture intact during cooking. Using fresh yellow onion and garlic adds depth, while dried dill and onion powder contribute subtle, aromatic notes. The tomato sauce plays a crucial role in the dish, providing moisture and tanginess that complements the hearty filling. Combining part of the sauce with the reserved cabbage boiling water creates a balanced, slightly diluted sauce that keeps the rolls tender during baking. When assembling, placing a layer of cabbage leaves at the base of the baking dish prevents sticking and adds another cabbage layer of flavor. Rolling each leaf with approximately 1/4 cup of filling ensures even portions and consistent cooking. Arranging the rolls seam-side down helps maintain their shape. Baking at 350°F allows the flavors to meld and the meat filling to cook thoroughly without drying out. Garnish with fresh chopped dill before serving for a fresh, bright contrast to the rich sauce. This dish pairs wonderfully with mashed potatoes or crusty bread to soak up the delicious tomato sauce. It's a perfect meal for family dinners or gatherings, offering nostalgia and hearty satisfaction in every bite.