Combine beef and pork in these classic rolls or use all beef if you prefer. Save leftover green cabbage for braising or stir-frying.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2008
- 2 heads savoy cabbages (each 2lb/1 kg)
- 2 heads green cabbage (each 2lb/1 kg)
- 2 tablespoons butter
- 2 white onions sliced
- 1/4 teaspoon caraway seeds crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons packed brown sugar
- 2 cans crushed tomatoes
- 2 tablespoons butter
- 3 onions chopped
- 4 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 pinch cayenne pepper
- 1/2 cup long-grain rice
- 1 1/4 cup sodium-reduced chicken stock
- 1 1/2 lb lean ground pork
- 1 1/2 lb lean ground beef
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill ( or 1 tsp/5 mL dried dillweed)
- 1 egg lightly beaten
- 3/4 teaspoons salt
- 3/4 teaspoons pepper
MethodCore cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.
Working from core end, carefully pull 12 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.
In large shallow Dutch oven, melt butter over medium-high heat; saut?nions, caraway seeds, salt and pepper for about 10 minutes or until onions are golden.
Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer for about 30 minutes or until thickened. Set aside.
Filling: In saucepan, melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper, stirring occasionally, for about 10 minutes or until softened.
Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Transfer to large bowl; let cool for 5 minutes. Stir in pork, parsley, dill, egg, salt and pepper.
Spread 1 cup (250 mL) of the tomato mixture in 24-cup (6 L) roasting pan or Dutch oven.
Spoon scant 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.
Cover and bake in 350°F (180°C) oven for about 2 hours or until tender.
Nutritional facts Per serving: about
- Sodium 860 mg
- Protein 22 g
- Calories 411.0
- Total fat 22 g
- Cholesterol 93 mg
- Saturated fat 9 g
- Total carbohydrate 33 g
- Iron 22.0
- Folate 21.0
- Calcium 10.0
- Vitamin A 21.0
- Vitamin C 65.0