Tested till perfect Cheddar Cheese and Potato Cabbage Rolls
Cheddar Cheese and Potato Cabbage Rolls

Cheddar Cheese and Potato Cabbage Rolls

These cabbage rolls require minimal preparation. The combination of potatoes, cabbage, bacon, onions and, of course, sharp Canadian Cheddar cheese is irresistible.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

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
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per each of 8 servings: about

cal 245 pro 10g total fat 13g sat. fat 8g
carb 25g fibre 3g chol 37mg sodium 599mg
potassium 509mg

% RDI:

calcium 18 iron 6 vit A 16 vit C 33
folate 21
All rights reserved. TVA Group Inc. 2015