Curried Cabbage Rolls

Author: Canadian Living

Traditional cabbage rolls take on a new flavour twist with lemon, curry paste and jalape?epper. This is a great dish for stress-free entertaining because it's completely make-ahead. Serve with yogurt or sour cream and chutney.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: May 2004

Ingredients

  • 1 large head Savoy cabbage (about 2 lb/1 kg)
  • 1 large head green cabbage (about 2 lb/1 kg)
Meat Sauce:
  • 1 lb lean ground beef
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 jalapeño pepper seeded and chopped
  • 1 carrots finely chopped
  • 3 tablespoons mild Indian curry paste
  • 1 tablespoon minced gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cup beef stock
  • 1/2 cup long-grain white rice
  • 1 can tomato
  • 1/4 cup chopped fresh coriander
  • 1 egg beaten
  • 1 cup tomato juice
  • 2 tablespoons tomato paste
  • 1/2 teaspoon granulated sugar
  • 1 lemon

Method

Using sharp knife, core cabbage. In large pot of boiling salted water, blanch cabbage until leaves are softened, about 8 minutes. Remove cabbage but do not drain water from pot; chill in cold water. Remove a few outer leaves and set aside.

Working from core end, remove 12 leaves from cabbage, returning cabbage to boiling water for a few minutes when leaves become difficult to remove. Drain leaves on towels. Pare off coarse veins; set leaves aside. Finely chop enough of the remaining cabbage to make 1 cup (250 mL).

Meat Sauce: In Dutch oven, saut?eef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.

Add onion, garlic, jalape?epper, carrot, 2 tbsp (25 mL) of the curry paste, half of the ginger, the salt and pepper; cook until onion is softened, about 4 minutes. Add chopped cabbage, stock and rice; bring to boil. Reduce heat, cover and simmer until rice is tender, about 20 minutes.

Drain tomatoes, reserving juice. Chop tomatoes and add to rice mixture; cook for 5 minutes. Let cool until no liquid remains, about 30 minutes. Stir in coriander and egg. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Spoon heaping 1/4 cup (50 mL) rice mixture onto base of each leaf; fold base and sides over filling and roll up. Arrange in single layer in 12-cup (3 L) shallow casserole dish or small lasagna pan. Whisk together reserved juice from tomatoes, tomato juice, tomato paste, sugar and remaining curry paste and ginger; pour over cabbage rolls.

Half lemon lengthwise and thinly slice crosswise; arrange on cabbage rolls. Cover with reserved outer leaves to prevent scorching. Cover and bake in 350°F (180°C) oven for 2 hours. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap and refrigerate for up to 2 days. Reheat for 1 hour.)

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 617 mg
  • Protein 13 g
  • Calories 208.0
  • Total fat 9 g
  • Cholesterol 46 mg
  • Saturated fat 3 g
  • Total carbohydrate 19 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 31.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Curried Cabbage Rolls

Login