Stuffed cabbage rolls

Ingredients

One cup cooked long-grain rice (or similar variety);

One-and-half pounds lean ground beef;

One-and-half tablespoons Worcestershire sauce;

Large egg;

One onion, peeled and minced;

Quarter cup parsley, roughly chopped;

Three cloves garlic, minced;

Tablespoon salt;

Half teaspoon black pepper;

One teaspoon red chili flakes (optional);

Two large tomatoes;

One green cabbage (medium size, you will need about 18 leaves for the rolls and 10 more for the base and top.);

Half cup boiling water.

Directions

Preheat the oven to 350 degrees. In a large bowl combine ground beef, Worcester sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes and tomato sauce.

Boil the cabbage head for eight to 10 minutes, carefully turning over partway through and remove. Do not discard the water.

Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf.

As you peel the leaves, you need to constantly dip the cabbage into the boiling water to soften more leaves.

Lay some  of the cabbage leaves at the bottom of a deep (9×13 inches) baking dish or roasting pan.

Taking one leaf at a time, distribute about a quarter 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 half cup cabbage water and whisk to incorporate everything.

Pour ov  er top of cab   bage rolls, cover with the remaining leaves and bake for an hour or until the cabbage is tender and sauce bubbling.

Serve.

Cook’s note

For a low carbohydrates option, replace the rice with steamed cauliflower rice.

Stuffed cabbage rolls can stay in the refrigerator for three or four days in an airtight plastic container or wrapped tightly in aluminium foil. — The spruce eats