Stuffed Cabbages Rolls

Stuffed Cabbages Rolls

Stuffed Cabbages Rolls


1 cup cooked long-grain rice (or a similar type)

1.5 pounds lean ground beef (or "low fat")

1.5 tablespoons Worcestershire sauce

1 large egg

1 yellow onion, peeled and chopped

cup coarsely chopped parsley

3 cloves minced garlic

1.5 tsp salt

Half a teaspoon of black pepper

½ teaspoon dried dill

½ teaspoon onion powder

to 1 teaspoon red pepper flakes (optional)

42 ounces tomato sauce, divided (three 398-milliliter cans or 14-ounce cans (approximately 5 cups). See point 5 below in recipe Notes.)

1 medium head green cabbage (you will need about 18 leaves for the wraps and 8 to 10 more leaves or so for the bottom and top of the dish).

Half a cup of water (the rest of the boiled cabbage).

Fresh dill, chopped (garnish, optional)


Cook rice per package instructions and place to one side. Preheat the oven to 350 degrees Fahrenheit at this point as well.

In a large bowl, combine ground beef, Worcestershire sauce, eggs, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red pepper flakes (if using), and ½ cup tomato sauce. Mix until combined. 

In a large drop of boiling water, add the head of the cabbage and boil for 8 to 10 minutes (turn it over carefully in part). Carefully remove. Don't throw away the water because you will need to re-boil the cabbage when you start to peel the leaves and you will need some water for your sauce. Displace some water.  Before the water boils, test how much water will be removed by placing the head of the cabbage in the pot.

Once the cabbage is cool enough to handle, carefully remove the leaves and cut the core from each leaf. Once you start taking the leaves, you will likely need to add the cabbage back to the boiling water (to soften more leaves). Simply boil a little, let it cool enough to handle the leaves, and continue removing the leaves.

Place a few cabbage leaves in the bottom of a 9" x 13" deep baking dish or roasting pan. Take one sheet at a time, spread about 1/2 cup of the ground beef mixture over it, and roll (fold up sides and roll up, place in prepared dish, seam side down, and continue with the rest of the ground beef mixture/sheets. 

Combine the remaining tomato sauce with ½ cup of cabbage water. Whisk to combine everything. Pour over cabbage rolls.


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