You’ll appreciate our Old-Fashioned Stuffed Cabbage if you’re trying to spend a warm night indoors with a dinner that will fill your belly with old-world warmth. Featuring hearty ground beef, tomato sauce, and rice, this stuffed cabbage recipe makes this a dinner recipe you’ll love to come to the table with.
As a treat, for cabbage rolls, this is also a super simple source. Everything you have to do is mix your favorite foods, make rolls of your cabbage, and then let the entire thing steam until bubbly and tasty in the oven. For cooking your cabbage leaves without steaming them, we also have a great tip below. It’s going to save you time, and it couldn’t be better. Make sure to print out this
• A medium head Of green cabbage.
• 700 gr.Of lean extra ground bee.
• 5 C.Of tomato sauce, divided.
• 1 C.Of COOKED rice.
• 1/2 C.Of leftover water from boiling cabbage.
• 1/3 C.Of roughly chopped parsley.
• 1 large egg.
• 1 minced yellow onion.
• 3 minced cloves garlic.
• 2 Tbsp.Of Worcestershire sauce
• 1 Tsp.Of red chili flakes.
• 1+1/2 Tsp.Of salt.
• 1/2 Tsp.Of black pepper.
• 1/2 Tsp.Of dried dill.
• 1/2 Tsp.Of onion powder.
– FOR GARNISH:
• Chopped fresh dill.
• Step 1 – Cook the rice according to the box directions and set it aside for later. At this stage, preheat the oven to 350 degrees Fahrenheit.
• Step 2 – Combine ground beef with Worcestershire sauce, a large egg, cooked rice, minced onion, parsley, garlic, and season with salt, pepper, dill, onion powder, red chili flakes and add half a cup of tomato sauce in a big dish. Blend until it’s combined.
• Step 3 – Add the head of cabbage to a pot of boiling water and simmer for 10 minutes. Remove it carefully. Do not discard water because, when you start to peel off the leaves, you will need to re-boil the cabbage and you will need some of the water for your sauce.
DO NOT FILL THE POT ALL THE WAY UP, SINCE SOME OF THE WATER WOULD BE DISPLACED BY THE CABBAGE. TEST HOW MUCH THE WATER CAN DISPLACE BY STICKING THE HEAD OF CABBAGE IN THE POT before BOILING WATER.
• Step 4 – When the cabbage is cool enough to touch, gently extract the leaves from each leaf and cut out the core. You would definitely need to introduce the cabbage back to the boiling water until you start cutting the leaves off. For another bit, just simmer, let cool enough to manage, and begin to remove leaves.
• Step 5 – On the bottom of a deep 9.13′′ baking dish or roasting tray, put some cabbage leaves. Distribute around 1⁄4 cup of ground beef mixture on top and bundle up one leaf at a time (fold on sides and roll up, put in prepared dish, seam side down. Proceed with the remaining mixture/leaves of ground beef.
• Step 6 – Combine 1⁄2 cup of cabbage water with the remaining tomato sauce. To add anything, whisk. Pipe cabbage rolls over the end.
IF YOU LIKE LESS OF A TOMATO BITE, YOU MIGHT STIR IN ABOUT A TABLESPOON OR TWO OF WHITE OR BROWN SUGAR INTO THE TOMATO SAUCE. I PREFER THE COLOR OF THE TOMATOES, SO I’LL SKIP THIS.
• Step 7 – Top with more leaves of cabbage. Securely cover the casserole dish with tape. Cover and bake for 2 hours and 15 minutes to 2 hours and 30 minutes.
• Step 8 – When finished, be sure to cut the foil covering since there would be steam. Discard the top leaves of cabbage.
• Step 9 – Allow to cool before digging in for 20 minutes or so. If needed, you can garnish with Chopped fresh dill.