These easy Old-Fashioned Cabbage Rolls are stuffed with a savoury ground beef mixture, coated in tomato sauce and are so scrumptious! Inspired by my grandmother, it’ll be the only stuffed cabbage roll recipe you’ll need.
Who can resist a pan full of tender cabbage leaves stuffed with rice, seasoned ground beef and caramelized onions simmered in a rich tomato sauce! This is a filling and delicious dish sure to please your hungry family. Once assembled, you can cover and refrigerate until ready to bake. That makes this a great recipe for company too! No need to be in the kitchen up to the last minute.I love these kinds of recipes, easy to make, delicious and good enough for entertaining.
This Cabbage Rolls Recipe makes enough to have leftovers for a few lunches, or another dinner the next day. Cabbage rolls keep well, reheat beautifully, and the flavor just keeps getting better.
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
⅓ 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)
How To Make Old Fashioned Cabbage Rolls
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.
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