Cheddar Cheese and Potato Cabbage Rolls
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Cheddar Cheese and Potato Cabbage Rolls
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 245245 cal |
| pro | 10 g10g pro |
| total fat | 13 g13g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 25 g25g carb |
| fibre | 3 g3g fibre |
| chol | 37 mg37mg chol |
| sodium | 599 mg599mg sodium |
| potassium | 509 mg509mg potassium |
| % RDI: | - |
| calcium | 1818 calcium |
| iron | 66 iron |
| vit A | 1616 vit A |
| vit C | 3333 vit C |
| folate | 2121 folate |
These cabbage rolls require minimal preparation. The combination of potatoes, cabbage, bacon, onions and, of course, sharp Canadian Cheddar cheese is irresistible.
Ingredients
-
2 lb (900 g) potatoes, peeled and chopped
1/3 cup sour cream
3 oz (85 g) double-smoked or regular bacon, chopped
2 onions, chopped
Pinch salt
1 Savoy cabbage
1-1/2 cups shredded extra-old to 3-year-old Canadian Cheddar cheese
1/4 cup chopped fresh parsley
1/4 tsp pepper
2 tbsp butter, melted
Preparation
In saucepan of lightly salted water, boil potatoes until tender, about 18 minutes; drain and return to pot. Cook over low heat until potatoes are dry, about 1 minute. Remove from heat. Mash with sour cream until smooth.
Meanwhile, in small skillet, fry bacon over medium heat until just beginning to brown, about 3 minutes. Add onions and salt ; fry, stirring often, until golden, 12 to 15 minutes.
Meanwhile, in large pot, bring 1 inch (2.5 cm) salted water to boil over high heat. Separate at least 16 leaves from cabbage (reserve inner small leaves for another use). Add to water; cover and steam until tender, 6 to 8 minutes. Drain and rinse under cold water; drain well. Cut v-shaped notch at base of each leaf to remove thick core.
Fold bacon mixture, cheese, half of the parsley and pinch of the pepper into potato mixture. Place about 1/4 cup filling at base of each leaf and roll up. Arrange rolls in single layer in lightly greased 13- x 9-inch (3 L) baking dish. Sprinkle with butter and remaining pepper. Cover with foil. Bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until tops are light golden, 10 to 15 minutes. Sprinkle with remaining parsley.
Makes 6 to 8 servings.
Meanwhile, in small skillet, fry bacon over medium heat until just beginning to brown, about 3 minutes. Add onions and salt ; fry, stirring often, until golden, 12 to 15 minutes.
Meanwhile, in large pot, bring 1 inch (2.5 cm) salted water to boil over high heat. Separate at least 16 leaves from cabbage (reserve inner small leaves for another use). Add to water; cover and steam until tender, 6 to 8 minutes. Drain and rinse under cold water; drain well. Cut v-shaped notch at base of each leaf to remove thick core.
Fold bacon mixture, cheese, half of the parsley and pinch of the pepper into potato mixture. Place about 1/4 cup filling at base of each leaf and roll up. Arrange rolls in single layer in lightly greased 13- x 9-inch (3 L) baking dish. Sprinkle with butter and remaining pepper. Cover with foil. Bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until tops are light golden, 10 to 15 minutes. Sprinkle with remaining parsley.
Makes 6 to 8 servings.
- Keywords : Main Course; Skillet; Bake; Cheddar cheese; Sour Cream; Cabbage; 300 calories;
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