Cabbage rolls from Josee di Stasio
Prep Time
Price Per Serving
Cooking Mode
450 g (1 lb.) lb. mix de bœuf et veau
1 Savoy cabbage
500 mL (2 cups) cup homemade or commercial tomato sauce
125 mL (½ cup) cup beef bouillon
To taste salt and pepper
30-45 mL (2-3 tbsp.) tbsp. olive oil
125 mL (½ cup) cup finely chopped onion
1 egg
125 mL (½ cup) cup cooked rice
60-125 mL (¼-½ cup) cup grated cheddar or Parmesan
2 mL (½ tsp.) tsp salt
2 mL (½ tsp.) tsp allspice
5 mL (1 tsp.) tsp dried thyme
1 mL (¼ tsp.) tsp sriracha sauce, or other hot pepper
To taste freshly ground pepper
450 g (1 lb.) lb. mix de bœuf et veau
1 Savoy cabbage
500 mL (2 cups) cup homemade or commercial tomato sauce
125 mL (½ cup) cup beef bouillon
To taste salt and pepper
30-45 mL (2-3 tbsp.) tbsp. olive oil
125 mL (½ cup) cup finely chopped onion
1 egg
125 mL (½ cup) cup cooked rice
60-125 mL (¼-½ cup) cup grated cheddar or Parmesan
2 mL (½ tsp.) tsp salt
2 mL (½ tsp.) tsp allspice
5 mL (1 tsp.) tsp dried thyme
1 mL (¼ tsp.) tsp sriracha sauce, or other hot pepper
To taste freshly ground pepper
Directions
1Preheat oven to 180°C (350°F).
2Combine all stuffing ingredients in a large bowl.
3Add meat and mix well.
4Refrigerate .
5Cook a small amount of the stuffing; taste and adjust seasoning if needed.
6Cut off the cabbage base and remove 12 leaves with a knife.
7Remove or trim the centre rib of each leaf if too thick.
8Blanch leaves in 3 batches for 2 to 3 minutes in a pot of boiling salted water.
9Drain leaves and spread out on a large platter. Allow to cool.
10Blot leaves dry. Place 60 mL (¼ cup) stuffing at the base of each leaf. Roll up , folding in sides.
11Spread tomato sauce and beef bouillon (if sauce too thick) across the bottom of a 22.5 x 32.5 cm (9 X 13 inch) baking dish.
12Season and add olive oil, if desired.
13Arrange rolls on sauce in a single row. Season with pepper.
14Cover with aluminum foil and bake in the oven for 45 minutes.
15Remove foil and broil dish for 5 to 7 minutes to brown top.
16Serve 2 to 3 rolls with tomato sauce per person, along with rice, mashed potatoes, or a green salad on the side.
17To use up all the cabbage, cut the core into ribbons and gently braise in olive oil and butter. Season with salt and pepper, and add a few spoonfuls of water to finish cooking.
18Serve as a side dish with the rolls.
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