Prep Time: 40 mins | Cook Time: 2 hrs 15 mins | Cool Time: 20 mins | Total Time: 3 hrs 15 mins | Yield: 18 Servings

Old but gold! These delicious Old-Fashioned Cabbage Rolls never fail to satisfy me all the time! Cooked to perfection in a couple of hours, this recipe is surely a must-try!


1 yellow onion, peeled and minced

⅓ c chopped fresh parsley

½ tsp dried dill (dill weed)


½ tsp onion powder

½ c water left over from boiling cabbage

1 medium head of green cabbage, you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the

dish and overtop

3 cloves garlic, minced

1 c COOKED long-grain rice, or similar, variety (you’ll need about ⅓ c of uncooked rice to yield 1 cup of cooked rice)

1.5 tbsp Worcestershire sauce

3 (13.5 oz) cans of tomato sauce, divided (into about three (398 millilitres) cans or 5 c

1 large Egg

1.5 lbs. lean ground beef, or extra lean ground beef;

Chopped fresh dill, garnish to taste (optional)

1.5 tsp salt

½ tsp freshly ground black pepper

½ to 1 tsp red chili flakes (crushed red pepper flakes), optional


Refer to the directions provided on the package of the rice on how to cook it.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Add garlic, Worcestershire sauce, onion powder, onion, cooked rice, ground beef, parsley, red chili flakes, salt, 1/2 cup tomato sauce, and pepper into a large mixing bowl. Stir everything until well incorporated.

Add the cabbage to a pot with boiling water and blanch for about 8 to 10 minutes. Drain and cool completely. Remove the cabbage leaves from their core.

Add some of the cabbage leaves to the bottom of a deep 9×13-inch baking dish.

Fill each cabbage leaf with 1/4 cup of ground beef mixture, then wrap it. Repeat the process with the rest of the cabbage leaves and beef mixture.

Lay the cabbage rolls into the prepared baking dish and arrange them in a single layer.

Add 1/2 cup of cabbage water and 4 1/2 cups of tomato sauce into a mixing bowl. Stir until well blended, then pour the mixture over the cabbage rolls.

Cover the baking dish with foil, then bake the cabbage rolls for 2 hours and 15 minutes or until done.

Remove from the oven and cool the cabbage rolls for about 20 minutes. Sprinkle dill on top to garnish.

Serve warm and enjoy!


Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 2 to 4 days.