Old Fashioned Cabbage Rolls


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

1.5 tablespoons Worcestershire sauce

1 large egg1 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)

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