Harvest cabbage rolls
13
- Prep Time25 mins
- Total Time1 hr 40 mins
- Makes8 servings
© Royalty-Free/Masterfile
We love these cabbage rolls made with a spicy tomato sauce, but if you prefer a more traditional taste, use a mild-flavoured sauce.
Ingredients
1 head cabbage
3 garlic cloves, or 2 tsp bottled chopped garlic
1 small onion, or 4 green onions
1 large carrot, optional
500 g lean or medium ground beef
3/4 cup uncooked long-grain white rice
1 tsp salt
1/2 tsp freshly ground black pepper
3 cups full-flavoured tomato sauce
Instructions
Bring a large saucepan of water to a boil. Cut core from cabbage. To soften cabbage leaves for rolling, add whole cabbage and boil 5 minutes. Remove from saucepan and peel off softened outer leaves and set aside. Return cabbage to water and continue to boil a couple more minutes, then peel off outer leaves and set aside. Repeat until you have 16 to 18 leaves. Cut out bottom part of tough centre rib of each leaf, about 1 inch (2.5 cm) from edge.
Preheat oven to 350F (180C). Mince garlic. Finely chop onion or thinly slice green onions. Grate carrot on large holes of a box grater. Crumble beef into a large bowl. Add garlic, onion, carrot and rice. Sprinkle with salt, savory, dry mustard and pepper. Stir in 2 cups (500 mL) sauce. Using hands or a fork, work until mixed.
Oil a 9x13-inch (3-L) baking dish. Lay 1 cabbage leaf flat on counter. Heap about 1/4 cup (50 mL) meat mixture in centre. Fold leaf edges over filling. Roll into a log. Place seam-side down in baking dish. Repeat with remaining leaves and meat mixture. Rolls should fit snugly in dish. Stir remaining 1 cup (250 mL) pasta sauce with 1/4 cup (50 mL) water. Spoon over rolls. Spread to cover rolls as best you can. Cover dish tightly with foil. Place on a baking sheet. Bake in centre of 350F (180C) oven until rolls are very tender and sauce is bubbly, 2 hours. Great with sour cream. Leftovers keep well, covered and refrigerated, up to 2 days.
Nutrition (per serving)
Calories 255, Protein 14.6g, Carbohydrates 25.6g, Fat 10.2g, Fibre 3g, Sodium 715mg.
Speedy Cabbage Casserole
Don't want to roll the cabbage? Oil an 8-inch (2-L) square baking pan. Cook cabbage as above. You'll only need about 16 leaves. Layer bottom of pan with 4 leaves, overlapping and folding, if necessary. Spoon one-third of meat mixture overtop. Cover with 4 more leaves. Press down. Repeat layering and pressing two more times, ending with cabbage. Don't add any water to remaining sauce; simply spoon overtop. Pan will be very full. Cover tightly with foil, then place on a baking sheet. Bake 1 hour, then remove foil. Continue baking until sauce is bubbly, 25 to 30 more minutes. Let stand 15 minutes before slicing into squares.