If you enjoy a low-carb lifestyle packed with beefy dinner options, but are a little tired of bun-less burgers and taco salads, let us temp you with a vegetable-packed, low-carb dinner idea made with our grass-fed beef product: Beef Cabbage Rolls in red sauce!
Don't let the beauty of this fresh, creative dish fool you; it's incredibly simple! Using boiled cabbage as the wrapper, and stuffed with beef, rice (or sub with cauliflower) and seasonings, then topped with a simple homemade red sauce, this easy dinner idea looks far more complex than it actually is! The result is a homemade, fresh and veggie-packed dish that's as healthy as it is tasty!
Healthy Beef-Stuffed Cabbage Rolls
1 large head green cabbage, cored
1 1/2 tablespoons olive oil
1 large yellow onion, diced
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups crushed tomatoes (28-oz can)
1 tablespoon cider vinegar
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper, to taste
1 cup chicken or beef broth or water
1/2 cup cooked brown rice
3/4 pound Steakhouse Elite Grassfed Ground Beef
1 large egg, beaten
½ tablespoon paprika
Preheat oven to 375 degrees. Core the cabbage and rinse.
In a large pot of boiling salted water, add the cabbage and cook for about 15-20 minutes until tender. Drain and separate the leaves with tongs. Cut out the thick ribs from 10-12 of the largest leaves and set aside on a plate lined with paper towels and pat each leaf dry. Prepare a large casserole dish or Dutch oven on top of a baking sheet lined with foil.
Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions about 5 minutes until soft, add garlic and red pepper flakes and stir for about 1 minute, until fragrant. Transfer half the onion mixture into a large bowl.
Place crushed tomatoes, cider vinegar and brown sugar into the saucepan, season with salt and pepper and paprika; bring to a boil. Reduce heat to a simmer and cook over low heat for about 10 minutes. Spread 1 cup of the sauce in the bottom of the casserole dish.
In a large mixing bowl, add cooked onion mixture, rice, ground beef, egg; season with additional salt and pepper to taste and paprika. Stir in a little bit of the tomato sauce and mix well.
Lay the cabbage leaves on a work surface and place a portion of the beef in the center of each leaf. Fold the bottom half over the filling, then fold in sides and roll up tightly like a burrito.
Transfer the cabbage leaves seam down to the casserole dish on top of the sauce. Top with remaining sauce and broth or water; cover the dish with foil, and bake on top of the baking sheet for about 25 minutes. Rotate the dish in the oven and bake for an additional 25 minutes, basting with more sauce on top of the cabbage rolls.
Remove the foil and bake an additional 20-30 minutes until the sauce is hot and bubbling. Remove from oven and let cool for 10 minutes before serving. Serve the cabbage rolls with extra sauce spooned over the top and some fresh parsley for garnish.
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