Old Fashioned Stuffed Cabbage Rolls
For as long as I can remember, Nan was known in our family for her stuffed cabbage rolls.
In fact, she learned how to make them from my grandfather (pop) when he was a young man working and living in Toronto with his friend’s family, who was Polish.
When I tried to get Nan’s recipe, I had to question some of the things she was telling me (or not telling me, LOL). I’m teasing you, I’m teasing you 
Have you ever watched Everybody Loves Raymond? There’s an episode where Debra receives her mother-in-law’s recipe for meatballs, but they don’t quite have the same result because her mother-in-law has secretly (and very intentionally) omitted an ingredient.
Nan laughed when I teased her about it, but I think she’s proud of the way it happened.
Ingredients
- 1 cup of BAKED long grain rice (or a similar variety)
- 1.5 pounds of lean ground beef (or “extra-lean”)
- 1.5 tablespoon Worcestershire sauce
- 1 large egg
- 1 yellow onion, peeled and chopped
- ⅓ cup parsley, coarsely chopped
- 3 cloves of garlic, chopped
- 1.5 teaspoon of salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ½ to 1 teaspoon of red pepper flakes (optional)
- 42 ounces of tomato sauce, divided into three 398 millilitre cans or 14 ounce cans (about 5 cups). See point 5 below in the “Notes” of the recipe).
- 1 medium-headed kale (about 18 leaves are needed for the rolls and about 8 to 10 more for the bottom and top).
- ½ cup water (boiling cabbage leftover)
- fresh dill, chopped (garnish, optional)
