Corned Beef Cabbage Rolls With Cider Dijon Sauce Corned Beef Cabbage Rolls With Cider Dijon Sauce

Corned Beef Cabbage Rolls With Cider Dijon Sauce | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

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

Ingredients

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
Cabbage Rolls:
  • 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

Method

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

%RDI

  • Iron 8
  • Fibre 0.0
  • Folate 10
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35
  • Vitamin C 7
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Corned Beef Cabbage Rolls With Cider Dijon Sauce

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