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%
    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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