Cheddar Cheese and Potato Cabbage Rolls
- Portion size: 6 to 8
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||13 g|
|sat. fat||8 g|
These cabbage rolls require minimal preparation. The combination of potatoes, cabbage, bacon, onions and, of course, sharp Canadian Cheddar cheese is irresistible.
- 2 lb 2lbpotatoes, peeled and chopped
- 1/3 cup 1/3cupsour cream
- 3 oz 3ozdouble-smoked or regular bacon, chopped
- 2 2oniononions, chopped
- 1 1pinch salt
- 1 1Savoy cabbage
- 1-1/2 cups 1-1/2cupsshredded extra-old to 3-year-old Canadian Cheddar cheese
- 1/4 cup 1/4cupchopped fresh parsley
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspbutter, melted
In saucepan of lightly salted water, boil potatoes until tender, about 18 minutes; drain and return to pot. Cook over low heat until potatoes are dry, about 1 minute. Remove from heat. Mash with sour cream until smooth.
Meanwhile, in small skillet, fry bacon over medium heat until just beginning to brown, about 3 minutes. Add onions and salt then fry, stirring often, until golden, 12 to 15 minutes.
Meanwhile, in large pot, bring 1 inch (2.5 cm) salted water to boil over high heat. Separate at least 16 leaves from cabbage (reserve inner small leaves for another use). Add to water; cover and steam until tender, 6 to 8 minutes. Drain and rinse under cold water; drain well. Cut v-shaped notch at base of each leaf to remove thick core.
Fold bacon mixture, cheese, half of the parsley and pinch of the pepper into potato mixture. Place about 1/4 cup filling at base of each leaf and roll up. Arrange rolls in single layer in lightly greased 13- x 9-inch (3 L) baking dish. Sprinkle with butter and remaining pepper. Cover with foil.
Bake in 375?F (190?C) oven for 40 minutes. Uncover and bake until tops are light golden, 10 to 15 minutes. Sprinkle with remaining parsley.
Makes 6 to 8 servings.
Source : The Canadian Living Test Kitchen