Start by preparing the cabbage leaves. Cut off about a quarter inch from the bottom of the cabbage head. This will help separate the leaves more easily.
Bring a large pot of water to a boil, then place the whole cabbage head in the pot. Allow it to boil for two minutes. You’ll notice the outer leaves begin to soften.
Using long tongs, gently peel off the outer leaves from the cabbage head while it’s still in the pot. As you do this, roll the cabbage head to help separate the leaves. This part is crucial, so take your time.
After you’ve removed several layers of leaves, you may need to use a knife to disconnect the leaves that are still attached to the core. Once you have a good number of leaves, set them aside to cool while you prepare the filling.
Preheat your oven to 350 degrees Fahrenheit. This temperature will allow for a nice bake without burning the rolls.
In a medium bowl, combine all of your sauce ingredients, including the canned tomatoes and tomato sauce. Stir well to break up any lumps.
Take a baking dish (9×13 works great) and spread a thin layer of the sauce on the bottom. This will prevent the rolls from sticking and add flavor.
Remove about a quarter cup of sauce to mix into the meat filling. This will flavor the filling perfectly.
In a skillet, brown the ground beef with the onions, parsley, oregano, salt, pepper, and dill. Cook over medium heat until the ground beef is no longer pink and the onions are tender. This step is vital for developing flavor.
Once the meat is cooked, stir in the minced garlic and allow it to cook for another minute, just until it’s fragrant. Remove from heat.
Add the cooked rice, the reserved quarter cup of tomato sauce, and the egg to the meat mixture. Mix everything well to combine.
Now, get back to your cabbage leaves. You will need to remove the thick stem of each leaf. Cut a V at the bottom of each leaf to notch out the thick part. This will help the leaf lay flatter.
Take a leaf and lay it flat on your work surface. Place about a third cup of the filling towards the middle bottom of the leaf. Fold the sides in and roll it up, like a burrito. If any leaves tear, just fold the torn side in first.
Place the rolled cabbage seam side down in the prepared baking dish. Repeat this process until all the leaves are filled and your dish is packed with these flavorful bundles.
Pour the remaining sauce over the rolls. It’s important they are well-coated so they bake beautifully. Cover the dish tightly with foil.
Bake in the preheated oven for one hour and thirty minutes. This long bake time will allow the flavors to meld and the cabbage to soften perfectly.
Once done, let the Cabbage Rolls sit for ten to fifteen minutes before serving. This resting period is crucial for maintaining their shape.
