Think of this as a traditional boiled cabbage dinner wrapped in neat little parcels and bathed in a tangy, sweet sauce. To save prep time, pick up a chunk of corned beef at the deli.
- Prep time 1 hour
- Total time 1 hour & 30 minutes
Cider Dijon Sauce:
- 2 tablespoons vegetable oil
- 1 small onion , sliced
- 1 McIntosh apple , peeled, cored and chopped
- 2 cups apple cider
- 2 cups chicken broth
- 3 tablespoons fancy molasses
- 1 tablespoon each Dijon mustard and grainy mustard
- 1/4 teaspoon each salt and pepper
- 3 tablespoons cornstarch
- 3 carrots , sliced
- 2 yellow-fleshed potatoes , peeled and cubed
- 2 tablespoons butter
- 3 cloves garlic , minced
- 1 red onion , diced
- 2 tablespoons chopped fresh thyme
- 1 tablespoon caraway seeds
- 1/2 teaspoon each salt and pepper
- 1/4 cup milk
- 325 g deli corned beef , diced (about 2 cups)
- 18 to 20 outer leaves of 1 head napa cabbage
Cider Dijon Sauce: In saucepan, heat oil over medium heat; cook onion and apple, stirring occasionally, until tender and light golden, 10 to 12 minutes. Stir in cider, broth, molasses and Dijon mustard; bring to boil over high heat. Reduce heat and simmer, stirring occasionally, for 15 minutes. Let cool slightly. In blender, purée sauce until smooth.
Return sauce to pan; bring to boil. Whisk in grainy mustard, salt and pepper. Whisk cornstarch with 3 tbsp water; whisk into sauce. Bring to boil; cook until thickened, 1 to 2 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 5 days.)
Cabbage Rolls: In saucepan of boiling salted water, cook carrots and potatoes until fork-tender, 15 to 18 minutes; drain well.
In same pan, melt butter over medium heat; cook garlic and red onion, stirring occasionally, until lightly browned, about 3 minutes. Sprinkle in thyme, caraway seeds, salt and pepper. Turn off heat; return carrots and potatoes to pan. Mash until smooth; stir in milk. Fold in corned beef. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Working in batches, in saucepan of boiling water, cook cabbage leaves until slightly softened; rinse to cool. Using knife, cut triangle from bottom of each cabbage leaf to remove thick white portion. Divide potato filling among leaves. Tuck in sides and roll up.
Assembly: Spoon one-third of the Cider Dijon Sauce over bottom of 13- x 9-inch (3 L) baking dish. Place cabbage rolls, seam side down, on top of sauce. Spoon 1 cup of the sauce over cabbage rolls. Cover with parchment paper; seal pan with foil. Bake in 350°F oven until filling is warm and sauce is bubbly, 45 to 55 minutes. Serve with remaining sauce.
Makes 18 to 20 rolls.
Nutritional facts Per each of 20 rolls: about
- Fibre 2 g
- Sodium 512 mg
- Sugars 8 g
- Protein 5 g
- Calories 125
- Total fat 5 g
- Potassium 302 mg
- Cholesterol 19 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
- Iron 8
- Folate 10
- Calcium 4
- Vitamin A 35
- Vitamin C 7