- 1.5 Pounds Sliced Sirloin
- 2 Large Onions
- 2 Tablespoons Butter
- 1 Cup Jack Cheese
- 1/2 Cup Banana Peppers (With Juices)
- 6 Nice Cabbage Leaves without much ripping
- 14 Ounce Canned Diced Tomato
- For: 6 Big Cabbage Rolls
- Preparation: 20 min
- Cooking: 1 h 40 min
- Ready in: 2 h
- Slice, salt, and brown the onions in butter for about 40 minutes until nicely caramelized. In another pan, brown the steak on very high heat. Once cooked, lower the heat and add in the onion and banana peppers. Remove from heat and stir in the cheese.
- Boil the cabbage leaves for a minute or two until they soften up a bit. Strain. Divide the cheesesteak mixture amongst the cabbages and roll up. Put into a casserole dish and top with the tomatoes. Lightly salt and bake at 350 for about an hour. Serve.
I love cabbage rolls and I am always trying to think of new things to stuff in them. The only problem is that it’s not as easy as you would think. You need a nice chewy salty filling on the inside to make it really satisfying. I have tried a handful of varieties but never posted them here because they didn’t come out great! These on the other hand are fantastic. The filling is exactly what you would put into a cheesesteak, and exactly what you would want in a cabbage roll. This recipe is pretty easy and really tasty, you should make it tonight!
Kim with her typical bloody mary breaking up cabbage for me.
The cabbage is blanched for a minute or two.
Meanwhile, make the filling. Browned onions, sliced sirloin, and banana peppers. Then the cheese goes in.
Yea, that’s good.
Load the cabbage and roll it up.
I wasn’t going to mess around with a sauce or anything, I just opened a can of diced tomatoes and poured it on top. There is plenty of flavor in the rolls that you don’t need to add anything to the tomatoes other than salt.
After baking these are tender and fragrant.
And when you cut them open the cheese comes oozing out. Soo delicious.
Banana peppers are essential in a cheesesteak for me and really made these rolls pop.