"These Wagyu beef stuffed Russian cabbage rolls are irresistibly delicious. Fullblood Wagyu ground beef is mixed with rice, tomatoes, and a variety of seasonings before baking in cabbage leaves. This dish is a great option when hosting guests!"
Wagyu Beef Stuffed Russian Cabbage Rolls
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 1 pound Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 1 1/2 cups Cooked White Rice
- 1 Carrot, shredded
- 1 head Cabbage
- 1 diced Onion
- 4 cloves minced Garlic
- 2 tablespoons Tomato Paste
- 1/4 cup White Wine
- 1 tablespoon Paprika
- 1 teaspoon Oregano
- 1/4 cup Parsley
- 1 tablespoon minced Thyme
- 1 pound Crushed Tomatoes (divided)
- 2 tablespoons Sour Cream
- 2 tablespoons Olive Oil
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
Method
Step 1
PREPARING THE CABBAGE Begin by bringing a large pot of lightly salted water to a boil. Remove the core from the cabbage head, and place the whole head in the water. Then, shut off the heat. Let the cabbage sit for a half hour, and then remove it from the pot. Gently pull apart the cabbage leaves one leaf at a time, while leaving them intact. Set the leaves aside, and let them cool to room temperature.
Step 2
PREPARING THE FILLING Place a large skillet over medium heat. Add 2 tablespoons of olive oil and the diced onions to the skillet. Cook for 3 minutes or until onions are translucent. Add the minced garlic, thyme, paprika, shredded carrot, oregano, and tomato paste. Cook for an additional two minutes. Deglaze with the white wine, and reduce to 1/4 of the amount of liquid. Remove from the heat, and let it cool to room temperature. This is your onion mixture. Place the Fullblood Wagyu ground beef and cooked rice together in a bowl. Add the cooled onion mixture, parsley, sour cream, and 1/2 cup of the crushed tomatoes to the bowl. Season heavily with kosher salt and freshly ground black pepper.
Step 3
FINAL STEPS Preheat your oven to 375°F, and set out a casserole dish. Lay a cabbage leaf flat, and spoon a 1/4 cup of the filling in the center. Fold the edges in towards the center, and roll (wrapping the cabbage around itself). Continue until all the cabbage leaves are filled and rolled. Place the remaining crushed tomatoes in the bottom of the casserole dish. Season with kosher salt and freshly ground black pepper. Place the stuffed cabbage rolls on top of the crushed tomatoes. Cover with foil, and bake in the oven at 375°F for 50 minutes. Remove the foil, and bake an additional 10 to 15 minutes. Serve the cabbage rolls with sour cream and fresh parsley. Enjoy!