Tested till perfect Curried Cabbage Rolls

Curried Cabbage Rolls

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2004

  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1 large head 1large headSavoy cabbage or green cabbage, (about 2 lb/1 kg)

Meat Sauce:

  • 1 lb 1lblean ground beef
  • 1 1oniononions, finely chopped
  • 2 2cloves garlic, minced
  • 1 1jalapeño pepperjalapeño peppers, seeded and chopped
  • 1 1carrotcarrots, finely chopped
  • 3 tbsp 3tbspmild Indian curry paste
  • 1 tbsp 1tbspminced gingerroot
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1-1/2 cups 1-1/2cupsbeef stock
  • 1/2 cup 1/2cuplong-grain white rice
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
  • 1/4 cup 1/4cupchopped fresh coriander
  • 1 1eggeggs, beaten
  • 1 cup 1cuptomato juice
  • 2 tbsp 2tbsptomato paste
  • 1/2 tsp 1/2tspgranulated sugar
  • 1 1lemonlemons
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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.)

Nutritional Information Per each of 10 servings: about

cal 208 pro 13g total fat 9g sat. fat 3g
carb 19g fibre 4g chol 46mg sodium 617mg

% RDI:

calcium 6 iron 15 vit A 31 vit C 50
folate 19
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