Description
Savory beef and cabbage rolls filled with tender carrots and potatoes, finished with a tangy balsamic-mustard glaze. This is a comforting, make-ahead meal.
Ingredients
- 3 pounds beef brisket
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 1 onion, quartered
- 3 cloves garlic, smashed
- 3 cups beef broth
- 1 large head green cabbage
- 3 medium carrots, cut on the bias into 2-inch slices
- 3 medium gold potatoes, diced into ½-inch pieces
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- Fresh parsley, chopped (for serving)
Instructions
- Preheat oven to 300°F. Place brisket, salt, pepper, bay leaves, onion, garlic, and beef broth in a covered roasting pan. Cook 3 hours, or until fork-tender.
- Remove beef and let cool. Slice into ½-inch pieces across the grain. Reserve ½ cup cooking liquid.
- Bring a large pot of water to a boil. Submerge the head of cabbage for 30 seconds to loosen outer leaves. Remove and peel off 8 large leaves, trimming the thick center rib. Set aside.
- In the same boiling water, add carrots and potatoes. Simmer 8 minutes until just tender. Drain well.
- Whisk balsamic vinegar, mustard, honey, and olive oil in a small bowl until smooth to make the glaze.
- Lay one cabbage leaf flat. Add a few pieces of potato and carrot, a slice of beef, and 1 teaspoon of glaze. Fold in the sides and roll tightly. Repeat with remaining leaves.
- Arrange rolls seam-side down in a 9×13-inch baking dish. Pour reserved beef liquid over the bottom, then drizzle half the remaining glaze on top.
- Cover with foil and bake at 350°F for 35 minutes.
- Uncover, brush with the remaining glaze, and bake 10 more minutes to caramelize. Sprinkle parsley on top and serve warm.
Notes
- Ensure beef reaches an internal temperature of 145°F and rests for 3 minutes before slicing.
- Prep Time: 45 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Dish
- Method: Oven Baking
- Cuisine: American