Ingredients
Scale
- 1 large head of green cabbage
- 1 lb lean ground beef
- 1 cup cooked white rice
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup beef broth or water
Instructions
- Step 1: Soften the Cabbage. Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife. Carefully place the whole head of cabbage into the boiling water. Let it cook for about 5 minutes or until the outer leaves turn bright green and become pliable. Carefully peel off the softened leaves one by one with tongs and set them aside on a plate to cool. Trim the thick center vein of each leaf so it rolls easily.
- Step 2: Prepare the Beef Filling. In a large mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, Worcestershire sauce, and oregano. Add a generous pinch of salt and black pepper. Use your hands or a large spoon to mix everything thoroughly until the ingredients are evenly distributed. Do not overwork the meat, or the filling will become dense.
- Step 3: Roll the Cabbage. Lay a cabbage leaf flat on your work surface. Place about 2 to 3 tablespoons of the beef mixture near the stem end of the leaf. Fold the sides of the leaf over the meat, then roll it up tightly toward the top of the leaf, similar to a burrito. Repeat this process until you use all the meat filling or run out of large leaves.
- Step 4: Bake the Rolls. Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Arrange the cabbage rolls seam-side down in the dish. In a small bowl, whisk together the remaining tomato sauce and beef broth, then pour it evenly over the rolls. Cover the dish tightly with aluminum foil and bake for 60 minutes. The cabbage should be tender and the beef fully cooked.
- Cook Time: 1 hour 30 minutes