Curried Cabbage Rolls
Traditional cabbage rolls take on a new flavour twist with lemon, curry paste and jalapeño pepper. This is a great dish for stress-free entertaining because it's completely make-ahead. Serve with yogurt or sour cream and chutney.
Servings: 8 to 10
Ingredients:
| 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% |
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1 large head savoy or green cabbage (about 2 lb/1 kg)
Meat Sauce:
1 lb (500 g) lean ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and chopped
1 carrot, finely chopped
3 tbsp (50 mL) mild Indian curry paste
1 tbsp (15 mL) minced gingerroot (or 1 tsp/5 mL ground ginger)
1/2 tsp (2 mL) each salt and pepper
1-1/2 cups (375 mL) beef stock
1/2 cup (125 mL) long-grain rice
1 can (28 oz/796 mL) tomatoes
1/4 cup (50 mL) chopped fresh coriander
1 egg, beaten
1 cup (250 mL) tomato juice
2 tbsp (25 mL) tomato paste
1/2 tsp (2 mL) 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, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
Add onion, garlic, jalapeño pepper, 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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