Cabbage Rolls

Cabbage Rolls Author: Canadian Living Credits: Cabbage Rolls

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

Ingredients

  • 2 heads savoy cabbage (each 2lb/1 kg)
  • 2 heads green cabbage (each 2lb/1 kg)
  • 2 tablespoons butter
  • 2 white onion sliced
  • 1/4 teaspoon caraway seeds crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons packed brown sugar
  • 2 cans crushed tomatoes
Filling:
  • 2 tablespoons butter
  • 3 onion 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

Method

Core 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

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cabbage Rolls