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Friday, April 2, 2010

Not Your Average Cabbage Rolls

Cabbage rolls can be interesting! They really can! Let me prove it by sharing my recipe for these classics.

Usually filled with meat, my rolls are filled with a mix of ground beef, bulgar wheat, and veggies making them healthier and a little more interesting. I also added some fresh lemon to add a nice sharpness and then topped with a homemade tomato sauce.

Not Your Average Cabbage Rolls
Makes 24 rolls (serves 8) – 2 casserole dishes

1 Large Head of Cabbage

For the Filling
1 1/2 cups Bulgar Wheat, dry
2 tsp Vegetable Oil
500 grams Ground Beef
1 large Onion, small dice
1 cup Carrots, cut in small dice
1 cup Eggplant, cut in small dice
1 cup Zucchini, cut in small dice
2 cloves Garlic, finely chopped
1/2 cup Parsley, chopped
Juice and Zest of 3 Lemons
Salt and Pepper

For the Tomato Sauce
1 tsp Canola Oil
3 Cloves Garlic, finely chopped
1 Medium Onion, finely chopped
2 tsp Herbs de Provence
3 cans Whole Peeled Tomatoes
2 tbsp Tomato paste
Salt and pepper

Making the Filling:
Place the bulgar in a large bowl and cover with boiling water. Cover and set aside for about 15 minutes.

In the meantime, heat 1 tsp of oil over medium heat. Add the ground beef and cook, breaking up with a fork. When just cooked, remove the beef from the pan. Add the remaining teaspoon of oil and the onions, carrots, eggplant, zucchini, and garlic. Cook until the vegetables are just softened. Remove from heat.

When the bulgar is ready, stir in the beef, vegetable mixture, and parsley. Add the lemon zest and juice. Season generously with salt and pepper.

Making the Tomato Sauce:
Heat the oil in a saucepan. Add the garlic, onions, and herbs. Cook, stirring until the onions are soft. Add the tomatoes and tomato paste, breaking up the tomatoes using your hands or a spatula. Let simmer for about 5 minutes. Season with salt and pepper.

Preparing the Cabbage Leaves:
Cut out the core of the cabbage and remove the leaves. Cut out the hard veins from the cabbage leaves. Boil a pot of water and when just boiling, place the cabbage leaves in the water, and let cook for 2-3 minutes. Drain and set aside.

Place a thin layer of sauce on the bottom of 2 casserole dishes. Place a cabbage leave on a cutting board. Spoon some of the filling into the leaf and roll it. Use a toothpick to hold it together. Place the roll in the casserole. Continue with the other leaves. Once all the leaves are rolled, spoon the remaining tomato sauce over the rolls.

Bake in a 180 degree oven for about 30 minutes.

1 comment:

  1. These look and sound really healthful and delicious. I've been meaning to make some kind of cabbage or green rolls, so I will use your instructions when I do!