Product Recall:Various Brands of Vegetable Products

Make-Ahead Cabbage Rolls

Prep time: 15min
Total time: 220min
Makes: 24 cabbage rolls
2
large heads cabbage (24 leaves)
1 lb
lean ground beef
500 g
1 lb
lean ground pork
500 g
1 cup
uncooked basmati rice
250 mL
4
green onions, finely sliced
2/3 cup
finely chopped parsley, divided
150 mL
2 tbsp
chopped fresh dill
30 mL
6
cloves garlic, minced
2 tsp
salt
10 mL
1 tsp
pepper
5 mL
2 cans
Compliments No Salt Added Diced Tomatoes
796 mL each
2/3 cup
tomato paste
150 mL
Per serving: 2 cabbage rolls
calories
250
fat
8 g
saturated fat
3.5 g
carbs
28 g
sugar
8 g
protein
20 g
cholestrol
45 mg
fibre
5 g
sodium
570 mg

Directions

  1. Preheat oven to 350°F (180ºC). Core cabbage. Blanch each cabbage in large pot of boiling salted water, 8 to 10 min. or until leaves start to soften. Remove and run under cold water until cool enough to handle.

  2. Working from core end, carefully pull off 6 to 8 leaves (return cabbage head to boiling water for additional 3 to 5 min. when leaves become difficult to pull off). Repeat with second cabbage to get a total of 24 blanched leaves. Trim off and discard coarse middle vein from leaves. Drain leaves on paper towel-lined tray. Set aside. Thinly slice remaining cabbage on heads. Place 1/4 of the sliced cabbage into each of 2 large greased saucepans (with ovenproof lids) or Dutch ovens.

  3. Mix together beef, pork rice, green onions, 1/3 cup (75 mL) parsley, dill, garlic, salt and pepper. To make each roll, place 2 tbsp (30 mL) filling on core end of each cabbage leaf. Fold in sides over filling and roll tightly to enclose filling. Make 24 rolls. Place 12 rolls, seam-side down, on top of sliced cabbage in each saucepan.

  4. In another large saucepan, mix together tomatoes, 4 cups (1 L) water and tomato paste; bring to a boil. Pour half into each saucepan of cabbage rolls to cover. (If cabbage rolls are not covered with tomato mixture, add more water.) Place remaining sliced cabbage over top of rolls. Cover and bake 2 to 2 1/2 hrs. until rice is tender, meat is cooked through and cabbage is softened. Sprinkle with remaining parsley before serving. To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days. Alternatively, freeze in airtight container for up to 1 month. Reheat from frozen.