• Baby Bok Choy n' Beef Stuffed Cabbage Rolls

    1 vote
    Baby Bok Choy n' Beef Stuffed Cabbage Rolls
    Prep: 30 min Cook: 1.45 hours Servings: 8
    by Smokinhotchef
    314 recipes
    This recipe is a cabbage lover's dream come true. Alongside rice, beef, some select seasonings and veggies, these cabbage rolls are a cut above the rest. A simple sauce of crushed tomatoes,oregano and a surprising appearance by sweet pickle relish make for a memorable meal that leaves you happy and satisfied.


    • 16-20 outer layer cabbage leaves, blanched
    • 1 tbsp. cider vinegar
    • 1 lb. cooked ground beef, drained
    • 2 c. cooked rice
    • 1 tbsp. hot and spicy garlic oil
    • 1/4 lb. baby bok choy, julienned
    • 1/2 medium onion, chopped
    • 1/2 green pepper, chopped
    • 3 cloves garlic, pressed or finely minced
    • 2 tsp. sugar
    • 2 tsp. ground mustard
    • 1 tsp. sriracha
    • 1 tsp. caraway seeds
    • 1/2 tsp. celery seeds
    • 4 oz. mild grated cheddar cheese
    • Kosher salt and fresh cracked pepper to taste
    • Sauce:
    • 1 28 oz. can diced tomatoes
    • 1 sprig oregano, leaves only, roughly chopped
    • 2 tbsp. sweet pickle relish
    • 1 tsp. sriracha
    • 1/2 tsp. allspice
    • Olive oil for drizzling
    • Kosher salt and fresh cracked pepper to taste


    1. Preheat oven to 350*F.
    2. Bring a large pot of salted water with a tbsp of vinegar over medium high heat to a boil . Blanche cabbage leaves several at a time and drain on paper towels.
    3. Meanwhile, heat cast iron skillet or saute pan over medium high heat and add garlic oil. Add onions peppers, garlic, bok choy, sugar, mustard, sriracha and seeds and saute until veggies are softened and aromatic-about 4 minutes. Add ground beef and stir to blend well. Fold in rice and remove from heat. Season to taste with kosher salt and pepper.
    4. In a medium bowl pour tomatoes. Lightly crush with hand and add remaining sauce ingredients. Season to taste.
    5. In a medium sized preferably glass baking dish, ladle enough sauce in bottom just to coat.
    6. With paring knife, cut the stalk main vein out of leaf in a triangle fashion and using a 1/4 cup measure, place 1 tsp. cheese in middle of leaf and scoop 1 loosely packed portion of rice mixture atop. Fold sides in before rolling and place in baking dish, seam sides down. Once finished, pour remaining sauce over cabbage rolls and cover tightly with foil. If making ahead, this is a good place to stop.
    7. Bake for 1 1/2 hours or until cabbage leaf is easily pierced with fork. Remove foil and bake an additional 10-15 minutes for slight browning. Allow to rest 10 minutes before serving and drizzle with olive oil. Garnish with cheeses if desired.

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    • Smokinhotchef
      This recipe can be turned vegetatian simply by omitting the beef and adding 1 additional cup of rice and 1 additional cup of julienne of bok choy. Chopped mushrooms may also stand in for the meat.

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