Melt the butter to a frying pan over medium high heat and add in the onions. Cook about 45 minutes until the onions have drastically reduced in size. Remove half of the onions and set them aside in a bowl.

Add the flour to the remaining onions and stir to combine. Add in the beef stock and stir well. Bring to a simmer and simmer about 5 minutes. It will thicken up as it simmers. Remove from heat

Cut the core out of the cabbage. Bring a large pot of water to a simmer and season it with salt. Add in the head of cabbage and boil it for about 5 minutes. Flip and boil another 5 minutes. Remove from the water and allow to cool.

Remove the outer cabbage leaves as gently as possible, cutting as needed. You will need 10 leaves for large rolls.

In batches, cook the steak in a pan over high heat to brown on both sides. Doing this in smaller batches helps the steak get brown. As each piece of meat finishes, add it to the bowl with the onions and continue to cook the remaining steak.

When you are done with the steak, add in the cooked rice and banana peppers. Break up the steak with two forks as you stir it.

Stir in half of both cheeses.

Preheat oven to 400

Spread out a cabbage leaf on the work surface and cut away some of the thicker part of the stem. Add in the filling and roll it up. Refer to my photo if needed.

Pour half the onion sauce into a baking dish and add the rolls to the dish as you finish rolling them.

Pour the remaining sauce over the rolls, then top with the remaining cheese.

Bake at 400 for about 35 minutes until the cheese is browned and bubbling. If it isnt browned enough on top, you can finish it under the broiler for a few minutes.

Allow to cool for 5 minutes and serve.