1Cut a cone around the cabbage core. Place cabbage into a large pan core side up, add water, and bring to a rolling boil. Remove the large leaves with tongs as they separate and cool on a baking sheet. Reserve the smaller inner leaves for the side dish.
2Cut a cone around the cabbage core. Place cabbage into a large pan core side up, add water, and bring to a rolling boil. Remove the large leaves with tongs as they separate and cool on a baking sheet. Reserve the smaller inner leaves for the side dish.
3Cut a cone around the cabbage core. Place cabbage into a large pan core side up, add water, and bring to a rolling boil. Remove the large leaves with tongs as they separate and cool on a baking sheet. Reserve the smaller inner leaves for the side dish.
4Trim the thick center vein from each large leaf so it folds easily without tearing.
5Trim the thick center vein from each large leaf so it folds easily without tearing.
6Trim the thick center vein from each large leaf so it folds easily without tearing.
7Combine the ground beef, rinsed rice, 3 cups of diced onion, bell peppers, and garlic, minced Rotel, 2 tbsp tomato paste, 1½ tbsp Salt-Free Tony's, 0.5 tbsp paprika, 1 tbsp Wishy-Washy, 1 tbsp Italian seasoning, and 1 tsp salt.
8Combine the ground beef, rinsed rice, 3 cups of diced onion, bell peppers, and garlic, minced Rotel, 2 tbsp tomato paste, 1½ tbsp Salt-Free Tony's, 0.5 tbsp paprika, 1 tbsp Wishy-Washy, 1 tbsp Italian seasoning, and 1 tsp salt.
9Combine the ground beef, rinsed rice, 3 cups of diced onion, bell peppers, and garlic, minced Rotel, 2 tbsp tomato paste, 1½ tbsp Salt-Free Tony's, 0.5 tbsp paprika, 1 tbsp Wishy-Washy, 1 tbsp Italian seasoning, and 1 tsp salt.
10Using a small bowl, overlap 2 cabbage leaves, add 1 cup of filling in the center, fold in the sides, and remove from the bowl.
11Using a small bowl, overlap 2 cabbage leaves, add 1 cup of filling in the center, fold in the sides, and remove from the bowl.
12Using a small bowl, overlap 2 cabbage leaves, add 1 cup of filling in the center, fold in the sides, and remove from the bowl.
13Cook the bacon until crispy. Set aside, leaving the bacon grease in the pan.
14Cook the bacon until crispy. Set aside, leaving the bacon grease in the pan.
15Cook the bacon until crispy. Set aside, leaving the bacon grease in the pan.
16Remove from heat, add 1.5 tbsp Salt-Free Tony's, 1 tbsp paprika, 0.5 tbsp Italian seasoning, and 1 tsp crushed red pepper flakes to toast in the residual fat, then return to medium heat for 1-2 minutes.
17Remove from heat, add 1.5 tbsp Salt-Free Tony's, 1 tbsp paprika, 0.5 tbsp Italian seasoning, and 1 tsp crushed red pepper flakes to toast in the residual fat, then return to medium heat for 1-2 minutes.
18Remove from heat, add 1.5 tbsp Salt-Free Tony's, 1 tbsp paprika, 0.5 tbsp Italian seasoning, and 1 tsp crushed red pepper flakes to toast in the residual fat, then return to medium heat for 1-2 minutes.
19Add 1 cup of minced veggie mix and 3 tbsp tomato paste and mix until it darkens.
20Add 1 cup of minced veggie mix and 3 tbsp tomato paste and mix until it darkens.
21Add 1 cup of minced veggie mix and 3 tbsp tomato paste and mix until it darkens.
22Add 4 tbsp flour and mix thoroughly for 2 minutes.
23Add 4 tbsp flour and mix thoroughly for 2 minutes.
24Add 4 tbsp flour and mix thoroughly for 2 minutes.
25Slowly whisk in 3 cups beef broth until smooth and simmer until thickened. Add 0.5 tsp salt and Wishy-Washy, then taste and adjust as needed.
26Slowly whisk in 3 cups beef broth until smooth and simmer until thickened. Add 0.5 tsp salt and Wishy-Washy, then taste and adjust as needed.
27Slowly whisk in 3 cups beef broth until smooth and simmer until thickened. Add 0.5 tsp salt and Wishy-Washy, then taste and adjust as needed.
28Place the rolls seam-side down in the bacon gravy. Spoon a little gravy over the tops.
29Place the rolls seam-side down in the bacon gravy. Spoon a little gravy over the tops.
30Place the rolls seam-side down in the bacon gravy. Spoon a little gravy over the tops.
31Press parchment directly onto the rolls, cover with the lid, and bake at 375°F for 60-70 minutes.
32Press parchment directly onto the rolls, cover with the lid, and bake at 375°F for 60-70 minutes.
33Press parchment directly onto the rolls, cover with the lid, and bake at 375°F for 60-70 minutes.
34Add 1 tbsp melted butter in a skillet over medium-high heat. Add the chopped smaller cabbage leaves and a heavy pinch of Tony's. Cook for 3-4 minutes until lightly charred around the edges while still crisp.
35Add 1 tbsp melted butter in a skillet over medium-high heat. Add the chopped smaller cabbage leaves and a heavy pinch of Tony's. Cook for 3-4 minutes until lightly charred around the edges while still crisp.
36Add 1 tbsp melted butter in a skillet over medium-high heat. Add the chopped smaller cabbage leaves and a heavy pinch of Tony's. Cook for 3-4 minutes until lightly charred around the edges while still crisp.
37Remove from the oven and discard the parchment. Top with the crispy bacon. Serve with white rice and the sautéed cabbage. Finish with a generous ladle of bacon gravy over everything.
38Remove from the oven and discard the parchment. Top with the crispy bacon. Serve with white rice and the sautéed cabbage. Finish with a generous ladle of bacon gravy over everything.
39Remove from the oven and discard the parchment. Top with the crispy bacon. Serve with white rice and the sautéed cabbage. Finish with a generous ladle of bacon gravy over everything.
Ingredients
1 large Green Cabbage
1 large Green Cabbage
1 large Green Cabbage
1 large White Onion
1 large White Onion
1 large White Onion
1 Red Bell Pepper
1 Red Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Yellow Bell Pepper
1 Yellow Bell Pepper
3 tbsp minced Garlic
3 tbsp minced Garlic
3 tbsp minced Garlic
1 can Rotel, well-drained and finely minced
1 can Rotel, well-drained and finely minced
1 can Rotel, well-drained and finely minced
2 lbs Ground Beef (80/20)
2 lbs Ground Beef (80/20)
2 lbs Ground Beef (80/20)
1 cup Long-Grain White Rice, rinsed
1 cup Long-Grain White Rice, rinsed
1 cup Long-Grain White Rice, rinsed
2 tbsp Tomato Paste
2 tbsp Tomato Paste
2 tbsp Tomato Paste
1.5 tbsp Salt-Free Tony's
1.5 tbsp Salt-Free Tony's
1.5 tbsp Salt-Free Tony's
0.5 tbsp Paprika
0.5 tbsp Paprika
0.5 tbsp Paprika
1 tbsp Wishy-Washy Worcestershire
1 tbsp Wishy-Washy Worcestershire
1 tbsp Wishy-Washy Worcestershire
1 tbsp Italian Seasoning
1 tbsp Italian Seasoning
1 tbsp Italian Seasoning
1 tsp Salt
1 tsp Salt
1 tsp Salt
1 lb Thick-Cut Bacon, chopped
1 lb Thick-Cut Bacon, chopped
1 lb Thick-Cut Bacon, chopped
1 cup veggie mix
1 cup veggie mix
1 cup veggie mix
3 tbsp Tomato Paste
3 tbsp Tomato Paste
3 tbsp Tomato Paste
1.5 tbsp Salt-Free Tony's
1.5 tbsp Salt-Free Tony's
1.5 tbsp Salt-Free Tony's
1 tbsp Paprika
1 tbsp Paprika
1 tbsp Paprika
0.5 tbsp Italian Seasoning
0.5 tbsp Italian Seasoning
0.5 tbsp Italian Seasoning
1 tsp Crushed Red Pepper Flakes
1 tsp Crushed Red Pepper Flakes
1 tsp Crushed Red Pepper Flakes
4 tbsp All-Purpose Flour
4 tbsp All-Purpose Flour
4 tbsp All-Purpose Flour
3 cups Beef Broth
3 cups Beef Broth
3 cups Beef Broth
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
1 tbsp melted Butter
1 tbsp melted Butter
1 tbsp melted Butter
1 heavy pinch Tony's
1 heavy pinch Tony's
1 heavy pinch Tony's
Equipment
large pantongsbaking sheetsmall bowlskillet
Tips
Trim the thick center vein from each large cabbage leaf so it folds easily without tearing.
To check the filling's seasoning, cook 1 tbsp of filling and adjust as needed.
Layer some gravy over the cabbage and broil to add some color.
Don't waste the smaller inner cabbage leaves; sauté them as a side dish.