Curried Cabbage Rolls

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