These cabbage rolls require minimal preparation. The combination of potatoes, cabbage, bacon, onions and, of course, sharp Canadian Cheddar cheese is irresistible.
Combine beef and pork in these classic rolls or use all beef if you prefer. Save leftover green cabbage for braising or stir-frying.
Excess moisture in cabbage can cause it to burn during roasting. To prevent this, we've cured these cabbage wedges in salt for an hour before cooking to draw out any liquid.
Our classic recipe for hearty cabbage rolls is a labour of love that won't disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.
Grilling gives cabbage lovely smoky and sweet flavours, which pair perfectly with a smooth, simple hummus.
Tender wedges of Savoy cabbage act like a sponge for the earthy sage butter.
An easy way to prepare cabbage rolls ahead of time. Once they are assembled, you can just walk away and they are delicious.
Steam frozen perogies over a bed of cabbage for a European-inspired meal.
Savoy cabbage, which is more delicate and mellow than its green cousin, makes a fabulous side dish.
Thai seasonings of lime, ginger, lemongrass and fish sauce flavour layers of napa cabbage, green onions and hot peppers in this fabulous accompaniment to grilled fish, poultry and meat.
