FOR THIS RECIPE, YOU’LL NEED:
Cooked long-grain rice; one cup.
One kg and half.Of extra lean ground beef.
1 large spoon and half.Of Worcestershire sauce.
One peeled yellow onion, I chopped it finely.
⅓ Cup.Of chopped parsley.
3 chopped garlic cloves.
A small spoon and half.Of salt.
½ small spoon.Of black pepper.
½ small spoon.Of dried dill.
½ small spoon.Of onion powder.
1 small spoon.Of red pepper flakes.
2 large cans.Of tomato sauce.
½ Cup.Of water.
For garnish, I used chopped fresh dill.
Cook the rice according to the package directions and put it aside. Additionally, preheat the oven to 350 degrees Fahrenheit at this point.
Combine ground beef, Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red pepper flakes, and 12 cup tomato sauce in a large mixing bowl. Combine until completely smooth.
Add the cabbage to a large saucepan of boiling water and cook for 8 to 10 minutes (turn carefully halfway through). Remove with caution. Do not discard the water, since you will need to re-boil the cabbage after the leaves are removed, and you will need part of the water for your sauce.
Note: Do not completely fill the pan, since the cabbage will absorb part of the liquid. Before bringing the water to a boil, determine the quantity of water displaced by putting the cabbage head in the saucepan.
Once the cabbage has cooled enough to handle, gently remove the leaves and core each leaf. Once you begin removing the leaves, you will almost certainly need to re-boil the cabbage to soften more leaves. Continue boiling a bit longer, allowing it to cool enough to handle, and removing the leaves.
In the bottom of a deep baking dish 9′′ x 13′′ or roasting pan, arrange a few cabbage leaves. Take one leaf at a time and distribute approximately 14 cups of the ground beef mixture on top. Wrap (fold edges and coil up) and put seam side down in prepared dish. Proceed with the remainder of the ground beef/leaf combination.