Stuffed Cabbage with American Wagyu
Try this slow-cooked, melt-in-your-mouth stuffed cabbage recipe that is a hearty and filling comfort food.
INGREDIENTS
1 head of green cabbage
1 lb ground American Wagyu beef
3 cloves of garlic, minced
1/4 cup yellow onion, minced
24- oz jarred marinara or your favorite homemade marinara
2 tsp dried Italian seasoning
1 large egg, whisked
1 tsp salt
1/2 tsp dried dill
1/2 tsp nutmeg
dash of cinnamon, optional
1 cup cooked rice, white or brown
DIRECTIONS
Preheat oven to 350 degrees.
Bring a large pot of water to boil. Season with salt.
Gently pull off leaves from the cabbage. Depending on the size of the cabbage, 6-10 leaves will be needed for the filling. Place 3 leaves at a time in the boiling water for 3-4 minutes. Set aside to cool. (tip: keep water in case you need to soak more leaves)
In a large mixing bowl, add beef, 1/2 cup marinara and remaining ingredients. Mix until just combined.
Spoon half of the remaining marinara sauce into a baking dish (9x12 works well). Spoon about 1/2 cup of filling into each leave, fold in sides then roll up and lay the dish seam-side down. Continue process until all the filling is used. Cover with remaining sauce.
Cover the baking dish with foil and cook for 50 minutes. Check cabbage for softness and meat doneness. Continue cooking as needed.
This recipe may also be cooking in a crockpot on low for 6-7 hours or high for 3-4 hours.
