Our classic recipe for hearty cabbage rolls is a labour of love that won’t disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. Serve with sour cream and a little fresh dill.
HANDS-ON TIME
45 minutes
TOTAL TIME
2¾ hours
MAKES
24 rolls
INGREDIENTS
2 small heads Savoy or green cabbage (each about 1.2 kg)
1¼ cups sodium-reduced chicken broth
½ cup parboiled rice
8 strips bacon, finely chopped
2 tbsp butter
3 onions, chopped
½ cup finely chopped sweet red pepper
2 cloves garlic, minced
1½ tsp dried marjoram
½ tsp dried thyme
675 g lean ground beef
½ cup chopped fresh parsley
1 egg, whisked
1 tsp salt
½ tsp pepper
3 cups sauerkraut, rinsed, drained and squeezed dry
3 tbsp packed brown sugar
1 can (1.36 L) tomato juice
DIRECTIONS
Using sharp knife, remove core from each cabbage. In large saucepan of boiling salted water, cook cabbages, 1 at a time, until leaves are softened, about 8 minutes. Transfer to bowl of ice water to chill. Remove outer leaves from each cabbage; set a few of the outer leaves aside to cover rolls while baking. Working from core end, remove 12 leaves from each cabbage; return cabbages to boiling water for 2 to 3 minutes if leaves become difficult to remove. Drain leaves on paper towels. Trim coarse veins; set aside. While cabbages are cooking, in saucepan, bring broth to boil; add rice. Reduce heat, cover and simmer until tender, about 20 minutes. Transfer to large bowl. Meanwhile, in skillet, cook bacon over medium heat, stirring often, until crisp, about 5 minutes; drain off fat. Add butter to skillet; cook onions, red pepper, garlic, marjoram and thyme, stirring, until onions are softened, about 5 minutes. Add to rice along with beef, parsley, egg, salt and pepper; mix well. Arrange cabbage leaves on work surface; spoon about ¼ cup of the beef mixture onto each leaf, just above stem. Fold 1 end and both sides over filling; roll up to form cylinders.
In 24-cup (6 L) Dutch oven or roasting pan, spread one-third of the sauerkraut; sprinkle with one-third of the brown sugar. Arrange one-third of the rolls, seam side down, in single layer over top. Spread another one-third each of the sauerkraut and sugar over rolls. Arrange another one-third of the rolls in single layer over top; cover with remaining sauerkraut and sugar. Arrange remaining rolls over top. Pour tomato juice over rolls. Arrange a few of the reserved outer cabbage leaves over top to prevent scorching. Cover and bake in 350°F (180°C)
oven for 1½ hours. Uncover and bake until tender, about 30 more minutes. Discard top leaves.
NUTRITIONAL INFORMATION, PER ROLL: about 138 cal, 8 g pro, 7 g total fat (4 g sat. fat),
12 g carb, 2 g fibre, 31 mg chol, 552 mg sodium, 331 mg potassium. % RDI: 4%
calcium, 9% iron, 6% vit A, 37% vit C, 12% folate.
TIP FROM THE TEST KITCHEN
The best leaves for rolling are in the middle of the cabbage, so save the excess ones for coleslaw or soup.
