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Beef Stuffed Cabbage Rolls recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Beef Stuffed Cabbage Rolls

Serves 6

Ingredients:

  • 1 pound Certified Angus Beef ® ground beef
  • 1 head green cabbage
  • 3 teaspoons canola oil, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons Hungarian paprika
  • 1 tablespoon caraway seeds
  • 1 (14-ounce) can tomato sauce
  • 1/2 cup parboiled rice (like Uncle Bens)
  • 1 (14-ounce) can diced tomatoes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar

Instructions:

  1. Use a paring knife, remove the core of the cabbage. Bring 6-quarts of water to a boil in a large pot. Submerge cabbage about 5 minutes and use a slotted spoon and tongs to remove from water. Allow to cool slightly and gently remove the outer leaves, leaving them intact on a sheet tray with paper towels. Repeat boiling step if inner leaves are too uncooked to remove. Yield should be 12-13 leaves depending on the size of the cabbage.
  2. In a large frying pan over medium heat add 1-teaspoon oil, ground beef, 1-teaspoon salt and pepper. Sear until brown, about 5 minutes. Remove beef to a mixing bowl; allow to cool slightly.
  3. Heat the remaining 2-teaspoons oil in the pan over medium heat. Add onion and garlic, sauté 3 minutes, stir in paprika and caraway and sear 1 minute. Stir in the tomato sauce and remove from heat. Add 1-cup of this sauce to the bowl with beef; stir in rice and set aside.
  4. To the pan with remaining sauce stir in diced tomatoes, red wine vinegar, remaining 1-teaspoon salt and sugar. This will be the sauce for the exterior of the cabbage rolls.
  5. Pour half into a 9 X 13 baking pan, creating an even layer.
  6. Preheat oven to 375°F and assemble cabbage rolls: place a 1/4-cup of the mixture at the bottom of each leaf; fold sides inward about 1/2-inch, then roll upward toward the top of the leaf. Set each side, seam down into the baking pan. Top rolls with remaining sauce, cover with foil and bake 1 hour. Uncover and bake an additional 15 minutes.
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