Directions

1. 1

   Heat 1 tbsp oil in a large skillet over medium heat. Add the ground beef and break it apart as it cooks. Sprinkle with the Sazon seasoning, Goya Adobo seasoning, and crushed red pepper. Cook for 10-15 minutes, stirring occasionally, until the beef is fully browned with an internal temperature of 160°F. Drain the cooked meat in a colander to remove excess fat, reserving the flavorful drippings in a separate bowl.

2. 2

   While the beef cooks, bring 1 1/2 cups of water or beef broth to a boil in a separate pot. Add the rice, 1/2 tsp salt, and 1 tbsp oil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and has absorbed all the liquid.

3. 3

   In a large mixing bowl, combine the cooked, drained ground beef with the fully cooked rice. Mix well to combine all the ingredients evenly.

4. 4

   Bring a large pot of water to a boil. Carefully place each cabbage leaf in the boiling water for about 2 minutes to soften them, then remove with tongs and lay flat on a clean surface. Place a spoonful of the beef and rice mixture in the center of each cabbage leaf, top with a slice of tomato, and roll or fold the cabbage leaf around the filling, tucking in the sides to seal like an envelope.

5. 5

   If desired, lightly butter a 9x13-inch baking dish to prevent sticking. Arrange the stuffed cabbage rolls seam-side down in the dish. Pour the reserved meat drippings and any remaining sauce evenly over the top of the cabbage rolls.

6. 6

   Cover the baking dish with foil and bake in a preheated 350°F oven for 25-30 minutes until the cabbage is very tender and heated through.

7. 7

   Remove from the oven and let rest for 2 minutes. Serve hot with your choice of sides such as mashed potatoes or additional vegetables.