Wagyu Beef Stuffed Russian Cabbage Rolls
Wagyu Beef Stuffed Russian Cabbage Rolls

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, wagyu beef stuffed russian cabbage rolls. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Wagyu Beef Stuffed Russian Cabbage Rolls is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Wagyu Beef Stuffed Russian Cabbage Rolls is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have wagyu beef stuffed russian cabbage rolls using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Wagyu Beef Stuffed Russian Cabbage Rolls:
  1. Get 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  2. Make ready 1 1/2 CUP Cooked White Rice
  3. Make ready 1 Carrot (shredded)
  4. Make ready 1 HEAD Cabbage
  5. Take 1 Onion (diced)
  6. Get 4 Garlic Cloves (minced)
  7. Take 2 TBSP Tomato Paste
  8. Take 1/4 CUP White Wine
  9. Make ready 1 TBSP Paprika
  10. Prepare 1 TSP Oregano
  11. Take 1/4 CUP Parsley
  12. Get 1 TBSP Thyme (minced)
  13. Make ready 1 LB Crushed Tomatoes (divided)
  14. Take 2 TBSP Sour Cream
  15. Make ready 2 TBSP Olive Oil
  16. Take Kosher Salt & Freshly Ground Black Pepper (to season)
Steps to make Wagyu Beef Stuffed Russian Cabbage Rolls:
  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.
  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 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.
  3. 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.
  4. 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.
  5. 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!

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