Old-Fashioned Stuffed Cabbage Rolls 🥬🍅✨

A timeless comfort dish—tender cabbage leaves wrapped around a savory beef and rice filling, baked in rich tomato sauce.

Ingredients

• 1 cup cooked long-grain rice
• 1.5 lbs lean ground beef
• 1.5 tbsp Worcestershire sauce
• 1 large egg
• 1 yellow onion, minced
• ⅓ cup parsley, roughly chopped
• 3 cloves garlic, minced
• 1.5 tsp salt
• ½ tsp black pepper
• ½ tsp dried dill
• ½ tsp onion powder
• ½–1 tsp red chili flakes (optional)
• 42 oz tomato sauce, divided (about 5 cups)
• 1 medium head green cabbage (18 leaves for rolls + extra for lining)
• ½ cup water (reserved from boiling cabbage)
• Fresh dill, chopped (optional garnish)

Directions

1. Prep cabbage: Core cabbage and boil gently until leaves soften. Reserve ½ cup cooking water. Separate 18 leaves for rolling; keep extra leaves for lining dish.
2. Make filling: In a large bowl, combine cooked rice, ground beef, Worcestershire sauce, egg, onion, parsley, garlic, salt, pepper, dill, onion powder, and chili flakes.
3. Stuff rolls: Place 2–3 tbsp filling in each cabbage leaf. Fold sides and roll tightly.
4. Layer dish: Line bottom of baking dish with extra cabbage leaves. Arrange rolls seam-side down. Cover with remaining cabbage leaves.
5. Add sauce: Pour tomato sauce over rolls. Add reserved cabbage water for moisture.
6. Bake: Cover dish with foil. Bake at 350°F (175°C) for 1.5–2 hours until rolls are tender and flavors meld.
7. Serve: Garnish with fresh dill. Enjoy hot with bread or mashed potatoes.

Tips

• Make-ahead: Assemble rolls a day before, refrigerate, and bake when ready.
• Extra flavor: Add a splash of red wine or smoked paprika to the sauce.
• Freezer-friendly: Freeze baked rolls in portions for easy reheating.

Caption & Engagement

Caption: “Old-Fashioned Stuffed Cabbage Rolls—savory filling, tender leaves, rich tomato sauce 🥬🍅✨”

• Comment prompt: “Would you keep it classic or add a spicy twist?”
• Rotating closers: “Save for your next cozy dinner.” • “Tag a friend who loves comfort food.” • “Tender rolls, rich sauce.”