Cabbage Rolls
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A regular at the holiday table of many families with Ukrainian roots.
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Large head of cabbage (thin-leafed cabbage works best), about 5 lbs. (2.3 kg), see Note
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1
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1
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Boiling water
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FILLING
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Short grain white (or pearl) rice, rinsed
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1 1/2 cup
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375 mL
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Water
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2 1/4 cup
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550 mL
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Salt
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1 1/2 tsp.
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7 mL
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Pepper
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1/2 tsp.
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2 mL
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Bacon slices, diced
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6
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6
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Finely chopped onion
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2 cups
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500 mL
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Tomato juice
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1 cup
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250 mL
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Water
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1/3 cup
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75 mL
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Hard margarine (or butter)
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1 tbsp.
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15 mL
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Water
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1/4 – 1/2 cup
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60 – 125 mL
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Remove core from cabbage and about 1/2 inch (12 mm) of surrounding leaf stems. Put cabbage, core side down, into Dutch oven. Cover with boiling water. Cover. Simmer for about 30 minutes until leaves begin to soften and loosen. Peel leaves, layer by layer, using tongs. Place on tea towel to drain. If leaves are too soft, run under cold water to stop cooking process. Place leaves on cutting board. Remove hard centre ribs by cutting long, narrow "V" from larger leaves. Cut larger leaves into 3 equal pieces and smaller leaves into 2 equal pieces, keeping size of pieces uniform. You should end up with 4 to 4 1/2 inch (10 to 11 cm) pieces. Stack leaves on plate. Line bottom of greased medium roasting pan with some of very small and torn leaves.
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Filling:Combine rice, water and 1 tsp. (5 mL) salt in medium saucepan. Bring to a boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes until water is absorbed and rice is very firm. Remove cover. Cool. Fluff with fork several times while cooling to break up any clumps. Turn into large bowl. Sprinkle remaining salt and pepper over rice. Mix.
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Fry bacon in large frying pan on medium for about 10 minutes until beginning to brown. Do not drain.
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Add onion. Sauté for about 10 minutes until very soft. Add to rice. Mix well. Place 1 to 1 1/2 tbsp. (15 to 25 mL) filling in centre of each leaf. Fold 1 end over filling. Fold sides in. Roll up to enclose filling. Arrange cabbage rolls close together, in layers if necessary, in roasting pan.
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Heat tomato juice, first amount of water and margarine in small saucepan until almost boiling. Pour over cabbage rolls. Place any extra cabbage leaves over cabbage rolls. Cover. Cook in 350°F (175°C) oven for 1 hour. Tip pan to check amount of liquid. If dry, add second amount of water. Cover. Bake for 30 to 45 minutes until all liquid is absorbed and cabbage rolls are golden. Makes 7 to 8 dozen cabbage rolls.
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Tip:To remove cabbage rolls easily from pan, let stand for 15 minutes after baking. Gently shake pan from side to side to loosen cabbage rolls. They should separate without breaking. Tip pan and use soft spatula to help direct cabbage rolls into serving bowl.
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1 cabbage roll:
29 Calories; 1 g Total Fat; 69 mg Sodium; 1 g Protein; 5 g Carbohydrate; trace Dietary Fibre
Note:
If cabbage leaves are especially white and seem tough, arrange in layers on baking sheet after steaming. Cover. Freeze overnight. Thaw completely before using.
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Reprinted from Home for the Holidays © Company's Coming Publishing Limited
www.companyscoming.com
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