Cabbage Rolls

Yield: 6 servings


  • 1 cup cooked rice
  • 1 1/2 lb. ground beef
  • 1 1/2 tbsp Worcestershire sauce
  • 1 egg
  • 1 yellow onion, minced
  • 1/3 cup parsley, chopped
  • 3 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried dill weed
  • 1/2 tsp onion powder
  • 1 tsp red chili flakes
  • 42 oz. tomato sauce, divided
  • 1 head green cabbage


  1. In a large bowl, combine the rice, beef, Worcestershire sauce, egg, yellow onion, parsley, garlic, salt, pepper, dill weed, onion powder, red chili flakes, and 1/2 cup of tomato sauce.  Mix to combine.
  2. Bring a large pot of water to a boil.  Add the entire head of cabbage and boil for 8-10 minutes.  Turn it over halfway through cooking.
  3. Remove the head of cabbage from the water, and keep the pot of water boiling.
  4. Carefully remove leaves from the cabbage and cut the core off of each leaf.  As you get down a few layers, you'll find it's still firm.  Place the cabbage back in the boiling water to cook a bit more.
  5. Place a few cabbage leaves on the bottom of two 9x13 baking dishes.
  6. Take a fresh leaf of cabbage and spread 1/4 cup of ground beef mixture on top.  Wrap it up into a small log, and place in the casserole dish.  Repeat until you've used all the ground beef.
  7. In a mixing bowl, combine the remaining tomato sauce with 1/2 cup of the cabbage water and whisk until combined.  Pour over the top of the cabbage rolls.
  8. Cover the casserole dishes with aluminum foil.  Bake covered for 2 hours 15 minutes.
  9. When done cooking, remove the foil and let stand for 20 minutes before serving.

Adapted from Girl Heart Food.