Directions for: Christine Cushing's Cabbage Rolls
Ingredients
Tomato Sauce1 small onion, minced
2 clove garlic, minced
1 medium carrot, peeled and coarsely chopped
1 tsp smoked paprika (5 ml)
2 to 3 bay leaves
Coarse salt and freshly cracked black pepper
1 28 oz can plum tomatoes, crushed with juice or pureed (798 ml)
cup chicken stock (125 ml)
Cabbage Rolls2 Tbsp olive oil (30 ml)
1 small onion, minced
2 clove garlic, minced
16 large cabbage leaves, green
1 cup long grain rice (250 ml)
1 lb(s) ground veal (454 gm)
1 lb(s) ground beef (454 gm)
2 tsp paprika (10 ml)
cup flat leaf parsley, chopped
Coarse salt and freshly cracked black pepper
AssemblySmoked kielbasa
Oil, for the baking dish
Cabbage leaves, to line the baking dish and cover the cabbage rolls
Directions
Tomato Sauce1. Add olive oil to skillet over medium heat. Add onions and cook onion until soft, about 5 minutes. Add garlic and cook until soft, about 2 minutes. Add carrot, smoked paprika and bay leaves. Add plum tomatoes and chicken stock. Season with salt and pepper. Bring to a boil. Reduce heat to a simmer. Cook for 15 minutes just so flavours start to meld. The tomato sauce will be a little loose thats okay the rice in the cabbage rolls will absorb some of the liquid.
Cabbage Rolls1. Add olive oil to saut pan over medium heat. Add onions and cook onion until soft, about 5 minutes. Add garlic and cook until soft, about 2 minutes. Let cool to room temperature.
2. To loosen the cabbage leaves off the cabbage, blanch in boiling water. Tear off the leaves of the cabbage as they become pliable. If necessary, further blanch the cabbage leaves in boiling salted water until pliable, about 2 minutes. Remove and pat dry. Cut out the hard rib from each leaf.
3. To make the cabbage roll filling, mix the cooled onion mixture, the rice, ground veal, ground beef, paprika and parsley in a large bowl. Season the mixture with salt and pepper. Mix thoroughly until well incorporated.
4. To roll the cabbage roll: place a cabbage leaf in front of you, rib side facing you. Place 2 tbsp. of the filling in the centre. Roll up the cabbage leaf, tucking in ends.
Assembly1. Preheat oven to 350 degrees F.
2. Oil an 8x12-inch baking dish or Dutch oven. Layer some of the remaining cabbage leaves into the bottom of the baking dish. (Just so the cabbage rolls dont stick to the bottom.)
3. Tightly fit a layer of cabbage rolls on top of the cabbage leaves in the baking dish.Top with some smoked kielbasa. Cover and bake until rice is cooked through and meat is tender, about 1 hours. Makes 16 cabbage rolls.
See more: European, Main, Vegetables, Dinner, Rice/Grain, Herbs, Tomatoes, Beef, Lunch, Saute, Bake, Pork