Stuffed Cabbages Rolls

INGREDIENTS

• 1 cup COOKED long-grain rice (or comparable variety)
• 1.5 kilos lean floor pork (or ‘extra lean’)
• 1.5 tablespoons Worcestershire sauce
• 1 massive egg
• 1 yellow onion , peeled and minced
• ⅓ cup parsley , roughly chopped
• 3 cloves garlic , minced
• 1.5 teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon dried dill
• ½ teaspoon onion powder
• ½ to 1 teaspoon purple chili flakes (optional)
• 42 oz tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See factor 5 under in recipe ‘Notes.’)
• 1 medium head inexperienced cabbage (you’ll want about 18 leaves for the rolls and any other eight to 10 or so for the backside of the dish and over top.)
  half cup of water (leftover from boiling cabbage)
  fresh dill , chopped (garnish, optional)

INSTRUCTIONS

Cook rice per package deal guidelines and lay to one side. Preheat oven to 350 levels Fahrenheit at this factor too.
In a massive bowl mix floor pork with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, crimson chili flakes (if using) and ½ cup of tomato sauce. Mix till combined.
In a giant factor of boiling water, add head of cabbage and boil for eight to 10 minutes (carefully flip over partway through). Carefully remove. Don’t discard water due to the fact you will want to re-boil the cabbage as you begin to peel off the leaves and you will want some of the water for your sauce.Note: Don’t fill pot all the way up due to the fact the cabbage will displace some of the water. Before boiling water, take a look at how a great deal the water will displace by means of putting the head of cabbage in the pot.
Once cabbage is cool sufficient to handle, cautiously do away with leaves and reduce out core from every leaf. Once you begin taking leaves off, you’ll probably want to add the cabbage returned to the boiling water (to soften extra leaves). Just boil for every other bit, let cool ample to deal with and proceed doing away with leaves.
Place some cabbage leaves on the backside of a deep 9″ x 13″ baking dish or roasting pan. Taking one leaf at a time, distribute about ¼ cup of floor pork combination on pinnacle and wrap up (fold in facets and roll up, putting in organized dish, seam aspect down. Continue with final floor red meat mixture/leaves.
Combine final tomato sauce with ½ cup of cabbage water. Whisk to comprise everything. Pour over pinnacle of cabbage rolls.

Enjoy.

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