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 (about 5 cups)

1 medium head green cabbage (about 18 leaves for rolls and 8-10 for lining)

½ cup water (leftover from boiling cabbage)

Fresh dill, chopped (garnish, optional)

Instructions

Step 1: Cook the rice according to package instructions and set aside. Preheat your oven to 350°F (175°C).

Step 2: In a large bowl, combine ground beef, Worcestershire sauce, egg, cooked rice, minced onion, parsley, garlic, salt, black pepper, dried dill, onion powder, red chili flakes (if using), and ½ cup of tomato sauce. Mix until all ingredients are well incorporated.

Step 3: Bring a large pot of water to a boil. Add the whole head of cabbage and boil for 8 to 10 minutes, turning carefully halfway through to soften evenly. Remove cabbage and set it aside—keep the boiling water for later use.

Step 4: Once the cabbage is cool enough to handle, peel off the softened leaves carefully. Trim out the thick core from each leaf. If some leaves aren’t soft enough, return the cabbage head to the boiling water for a few more minutes and continue peeling.

Step 5: Line the bottom of a deep 9″x13″ baking dish or roasting pan with several cabbage leaves to prevent sticking. Place about ¼ cup of the beef mixture onto each cabbage leaf, fold in the sides, and roll it up tightly. Arrange the rolls seam side down in the prepared dish.

Step 6: Mix the remaining tomato sauce with ½ cup of the reserved cabbage boiling water. Pour this sauce evenly over the cabbage rolls in the baking dish.

Step 7: Cover the dish with a lid or foil and bake in the preheated oven for about 1 hour, until the cabbage is tender and the filling is cooked through.

Step 8: Garnish with fresh chopped dill before serving, if desired.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or a splash of balsamic vinegar to the filling mixture.

You can substitute ground beef with ground turkey or pork for a different taste.

If you prefer a spicier kick, increase the red chili flakes or add a dash of hot sauce to the tomato sauce.

Leftover cabbage water can be saved and used as a flavorful base for soups or stews.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered dish in the oven or microwave until heated through. You can also freeze cooked cabbage rolls in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use pre-shredded cabbage instead of whole cabbage leaves?

Pre-shredded cabbage won’t work well for rolling, as the whole leaves are needed to wrap the filling. It’s best to use a whole cabbage, boil it to soften, and then gently peel off the leaves.

Do I need to cook the rice before mixing it into the filling?

Yes, the rice should be fully cooked and cooled before combining with the other ingredients. This ensures the filling cooks evenly and maintains a good texture inside the rolls.