A dish consisting of ground beef and rice wrapped in green cabbage leaves, with a tomato sauce.
This traditional Canadian recipe requires time and patience to fill and roll each cabbage leaf individually. As an alternative, a modern and simplified version suggests to alternate layers of meat with layers of chopped cabbage. The resulting dish will be less elegant, but equally good, cutting down at least 30 minutes of the preparation time mentioned here.
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|1||green cabbage, or Savoy||1 kg|
|1 tsp||butter, unsalted||5 g|
|1 tbsp||olive oil||15 mL|
|1||onions, finely chopped||200 g|
|3 cloves||garlic, finely chopped|
|1/2 cup||rice, long grain, uncooked||90 g|
|1/2 cup||canned tomatoes (diced)||130 g|
|1/4 tsp||cayenne pepper||1 g|
|1/4 tsp||ground cinnamon||1 g|
|1 tsp||dried oregano||1 g|
|1 tsp||dried savory||1 g|
|1 1/2 tbsp||lemon juice, freshly squeezed||1/2 lemon|
|500 g||ground beef, lean|
|2 slices||bacon, chopped||40 g|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
|1 cup||tomato juice||250 mL|
You can bake the cabbage rolls ahead of time, cool, then cover them with plastic wrap and overwrap with heavy-duty aluminum foil. Refrigerate them for up to 1 day or freeze for up to 1 month. To serve, thaw them in refrigerator for 24 hours and reheat, covered, in a 175°C/350°F oven for 1 hour or until they are heated through.
per 1 serving (340 g)
% Daily Value
|Meat and Alternatives||2|
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