Old Fashioned Stuffed Cabbage Rolls


1 cup of BAKED long grain rice (or a similar variety)
1.5 pounds of lean ground beef (or “extra-lean”)
1.5 tablespoon Worcestershire sauce
1 large egg
1 yellow onion, peeled and chopped
⅓ cup parsley, coarsely chopped
3 cloves of garlic, chopped
1.5 teaspoon of salt
½ teaspoon black pepper
½ teaspoon dried dill
½ teaspoon onion powder
½ to 1 teaspoon of red pepper flakes (optional)
42 ounces of tomato sauce, divided into three 398 millilitre cans or 14 ounce cans (about 5 cups). See point 5 below in the “Notes” of the recipe).
1 medium-headed kale (about 18 leaves are needed for the rolls and about 8 to 10 more for the bottom and top).
½ cup water (boiling cabbage leftover)
fresh dill, chopped (garnish, optional).


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