Place the cabbage head core down in a large microwavable bowl; add 1/2 cup water and cover with plastic; cook on high in the microwave for 10 minutes; allow to rest and cool before removing cabbage from bowl (it will be HOT)
1-2 heads green cabbage
Once cabbage is cool to touch, gently remove the large outer leaves and place on a paper towel to cool a little
Preheat oven to 350º F
Meat Filling Instructions
In a large bowl, combine filling ingredients
2 lbs. lean ground beef, ½ cup diced yellow onion, ½ cup diced green bell pepper, 2 whole lightly beaten eggs, 1½ cups bread crumbs, 2 tablespoons Worcestershire sauce, 1 tablespoon dried mustard, 1 tablespoon salt, 1 tablespoon pepper, 1 cup prepared white rice (optional)
Place 1/3 - 1/4 cup of meat filling right above the "V" on the cabbage; roll the "V" up and forward; tuck in the sides; continue rolling and place seam side down in a 9 x 13 baking dish
Repeat; when all leaves are assembled, add 1 cup water to baking dish
Place lid on Dutch oven and bake at 350º F for 30-45 minutes on the middle rack until the internal temperature reaches at least 160ºF
In a medium bowl, add sauce ingredients and combine well
1 tablespoon dried mustard, 2 cups ketchup, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, ½ teaspoon salt, ½ teaspoon ground dry mustard
Remove cooked cabbage rolls from oven
Drizzle sauce over cabbage rolls and place back into oven for 15 minutes, uncovered
Remove from oven and allow to rest for 5 minutes
Notes
Green Cabbage:I always buy two heads of cabbage because the outer leaves are bigger and greener than the inner leaves and I find the inner leaves to be a bit tougher. So, I buy two heads of cabbage and just use the big outer leaves on each.Adding white riceSome folks like to add rice to their stuffed cabbage rolls. If you choose to do so, follow these instructions: