Cabbage rolls are ‘feel good’, ‘hit the spot’ kinds of food. Our recipe below is herb-snazzy.
2 heads savoy cabbages or green cabbage, (each 2lb/1 kg)
2 tablespoons butter
2 large white onions, sliced
¼ teaspoon caraway seeds, crushed
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons brown sugar, packed
2 cans (each 28 oz/796 mL) crushed tomatoes
2 tablespoons butter
3 onions, chopped
4 cloves garlic, minced
½ teaspoon dried thyme
1 pinch cayenne pepper
½ cup long-grain rice
1 ¼ cup sodium-reduced chicken stock
1 ½ pounds lean ground pork or lean ground beef
½ cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 egg, lightly beaten
¾ teaspoon salt
¾ teaspoon pepper
Preheat oven on convection bake to 350F.
To core the cabbages put them in large pot of boiling salted water, blanch cabbages, one 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 and 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; saute onions, 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.
For the filling use a medium saucepan and melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper, stirring occasionally, for about 10 minutes or until softened.
Add rice and cook, stirring, for 1 minute. Add stock and 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 and let cool for 5 minutes. Stir in pork, parsley, dill, egg, salt and pepper.
Spread 1 cup of the tomato mixture in 24-cup (6 litre) roasting pan or Dutch oven. Spoon ¼ cup filling onto centre of each of the 24 reserved leaves; fold one end and sides over filling and roll up. Arrange half, seam side down, in pan and top with half of the remaining tomato mixture. Arrange remaining rolls on top and pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.
Cover and bake for about 2 hours or until tender.
This recipe is good for you and 7 of your family/friends. Enjoy!