Directions
- 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.
- 2Trim the thick center vein from each large leaf so it folds easily without tearing.
- 3Combine 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.
- 4Using a small bowl, overlap 2 cabbage leaves, add 1 cup of filling in the center, fold in the sides, and remove from the bowl.
- 5Cook the bacon until crispy. Set aside, leaving the bacon grease in the pan.
- 6Remove 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.
- 7Add 1 cup of minced veggie mix and 3 tbsp tomato paste and mix until it darkens.
- 8Add 4 tbsp flour and mix thoroughly for 2 minutes.
- 9Slowly 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.
- 10Place the rolls seam-side down in the bacon gravy. Spoon a little gravy over the tops.
- 11Press parchment directly onto the rolls, cover with the lid, and bake at 375°F for 60-70 minutes.
- 12Add 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.
- 13Remove 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 White Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 3 tbsp minced Garlic
- 1 can Rotel, well-drained and finely minced
- 2 lbs Ground Beef (80/20)
- 1 cup Long-Grain White Rice, rinsed
- 2 tbsp Tomato Paste
- 1.5 tbsp Salt-Free Tony's
- 0.5 tbsp Paprika
- 1 tbsp Wishy-Washy Worcestershire
- 1 tbsp Italian Seasoning
- 1 tsp Salt
- 1 lb Thick-Cut Bacon, chopped
- 1 cup veggie mix
- 3 tbsp Tomato Paste
- 1.5 tbsp Salt-Free Tony's
- 1 tbsp Paprika
- 0.5 tbsp Italian Seasoning
- 1 tsp Crushed Red Pepper Flakes
- 4 tbsp All-Purpose Flour
- 3 cups Beef Broth
- 0.5 tsp salt
- 1 tbsp melted Butter
- 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.
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