Stuffed Cabbages Rolls- OMG DON’T LOSE THIS

1 cup COOKED long-grain rice (or similar variety)

1.5 pounds lean ground beef (or ‘extra lean’)

1.5 tablespoons Worcestershire sauce

1 large 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 red chili flakes (optional)

42 ounces tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’)

1 medium head 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 over top.)

half cup of water (leftover from boiling cabbage)

fresh dill , chopped (garnish, optional)

Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.

In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using) and ½ cup of tomato sauce. Mix until combined.

In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don’t discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.Note: Don’t fill pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.

Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing lea