Ingredients

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 paste, divided (Three 12-ounce cans or 14-ounce cans (about 5 cups). See item 5 below in recipe instructions.)

1 medium kale (you'll need about 18 leaves for the bun and another 8 to 10 or so for the bottom of the bowl and above).

1/2 cup water (leftover from cooking the cabbage)

fresh dill, chopped (garnish, optional)

direction

Cook rice according to package directions and set aside. Also preheat the oven to 350 degrees Fahrenheit at this point.

In a large bowl, combine ground beef with Worcestershire sauce, eggs, rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red pepper flakes (if using) and ½ cup tomato paste mix. Blend until combined.

Place cabbage in a large pot of boiling water and cook for 8 to 10 minutes (turning occasionally). Remove carefully. Don't leak the water because you'll need to re-cook the cabbage when you start peeling the leaves, and your gravy will also need some water. A notice:Do not completely fill the pot as the cabbage will displace some of the water. Test how much moisture the cabbage has by placing it in a saucepan before boiling the water.

Once the cabbage is cool enough to handle, carefully remove the leaves and remove the core from each leaf. You may need to put the cabbage back in the boiling water (to soften more leaves) once you start peeling the leaves. Cook a little more, let it cool and proceed to remove the leaves.

Place some cabbage leaves in the bottom of a 9" x 13" deep casserole or frying pan. Take one sheet at a time, spread about 1/4 cup ground beef mixture on top and wrap (fold and roll sides over and place in prepared bowl, seam side down. Continue with remaining ground beef mixture/ sheet.

Mix remaining tomato paste with ½ cup kale water. Stir to combine everything. Pour over cabbage rolls.

Enjoy!!!