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
- 1 large head Savoy cabbage (about 2 lb/1 kg)
- 1 large head green cabbage (about 2 lb/1 kg)
- 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
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
- Iron 15.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 31.0
- Vitamin C 50.0