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Curried Cabbage Rolls

By The Canadian Living Test Kitchen

Tested till perfect

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Curried Cabbage Rolls

This recipe makes 10 servings

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Nutritional Info

Per each of 10 servings: about -
cal 208
pro 13 g
total fat 9 g
sat. fat 3 g
carb 19 g
fibre 4 g
chol 46 mg
sodium 617 mg
% RDI: -
calcium 6
iron 15
vit A 31
vit C 50
folate 19

Traditional cabbage rolls take on a new flavour twist with lemon, curry paste and jalape?epper. This is a great dish for stress-free entertaining because it's completely make-ahead. Serve with yogurt or sour cream and chutney.

Ingredients

  • 1 large head Savoy cabbage or green cabbage, (about 2 lb/1 kg)
  • Meat Sauce:
  • 1 lb lean ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and chopped
  • 1 carrot, finely chopped
  • 3 tbsp mild Indian curry paste
  • 1 tbsp minced gingerroot
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1-1/2 cups beef stock
  • 1/2 cup long-grain white rice
  • 1 can (28 oz/796 mL) tomatoes
  • 1/4 cup chopped fresh coriander
  • 1 egg, beaten
  • 1 cup tomato juice
  • 2 tbsp tomato paste
  • 1/2 tsp granulated sugar
  • 1 lemon

Preparation

Using sharp knife, core cabbage. In large pot of boiling salted water, blanch cabbage until leaves are softened, about 8 minutes. Remove cabbage but do not drain water from pot; chill in cold water. Remove a few outer leaves and set aside.

Working from core end, remove 12 leaves from cabbage, returning cabbage to boiling water for a few minutes when leaves become difficult to remove. Drain leaves on towels. Pare off coarse veins; set leaves aside. Finely chop enough of the remaining cabbage to make 1 cup (250 mL).

Meat Sauce: In Dutch oven, saut?eef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.

Add onion, garlic, jalape?epper, carrot, 2 tbsp (25 mL) of the curry paste, half of the ginger, the salt and pepper; cook until onion is softened, about 4 minutes. Add chopped cabbage, stock and rice; bring to boil. Reduce heat, cover and simmer until rice is tender, about 20 minutes.

Drain tomatoes, reserving juice. Chop tomatoes and add to rice mixture; cook for 5 minutes. Let cool until no liquid remains, about 30 minutes. Stir in coriander and egg. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Spoon heaping 1/4 cup (50 mL) rice mixture onto base of each leaf; fold base and sides over filling and roll up. Arrange in single layer in 12-cup (3 L) shallow casserole dish or small lasagna pan. Whisk together reserved juice from tomatoes, tomato juice, tomato paste, sugar and remaining curry paste and ginger; pour over cabbage rolls.

Half lemon lengthwise and thinly slice crosswise; arrange on cabbage rolls. Cover with reserved outer leaves to prevent scorching. Cover and bake in 350°F (180°C) oven for 2 hours. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap and refrigerate for up to 2 days. Reheat for 1 hour.)

Source : Canadian Living Magazine: May 2004

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