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Cabbage Rolls

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Freezer: Bake rolls and let cool. Cover with plastic wrap and overwrap with foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Reheat, covered, in 350 degrees F (180 degrees C) oven for 1 hour.

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Ingredients

  • 2 heads savoy cabbages or green cabbage, (each 2lb/1 kg)
  • 2 tbsp (30 mL) butter
  • 2 large white onions, sliced
  • 1/4 tsp (1 mL) caraway seeds, crushed
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 tbsp (45 mL) packed brown sugar
  • 2 cans (each 28 oz/796 mL) crushed tomatoes
  • Filling:
  • 2 tbsp (30 mL) butter
  • 3 onions, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp (2 mL) dried thyme
  • 1 pinch cayenne pepper
  • 1/2 cup (125 mL) long-grain rice
  • 1-1/4 cups (300 mL) sodium-reduced chicken stock
  • 1-1/2 lb (680 g) lean ground pork or lean ground beef
  • 1/2 cup (125 mL) chopped fresh parsley
  • 2 tbsp (30 mL) chopped fresh dill, (or 1 tsp/5 mL dried dillweed)
  • 1 egg, lightly beaten
  • 3/4 tsp (4 mL) salt
  • 3/4 tsp (4 mL) pepper

Details

Servings 8
Level of difficulty Average
Cost Average budget

Preparation

Step 1

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 degrees F (180 degrees C) oven for about 2 hours or until tender.

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Make-Ahead
Refrigerator: Bake rolls and let cool. Cover and refrigerate for up to 24 hours. Reheat, covered, in 350 degrees F (180 degrees C) oven for about 1 hour.

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