By Brian Faulkner On
Savoy Cabbage Rolls
Savoy Cabbage is the prettiest in the cabbage family, we think! They are similar in shape to a green cabbages, but the leaves are deeply crinkled. Their flavour is mild and the leaves are tender, even when raw.
All Cabbage is a great addition to any nutritious HalfYourPlate meal plan as it contains a high level of Vitamin C, chlorophyll, and Vitamins A, E and B.
- 1 BCfresh savoy cabbage
- 2 lbs lean ground beef
- 2 BCfresh yellow onions, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup brown rice, cooked
- 2 cups water
- 3 eggs
- 1 1/2 tsp salt
- 1 tsp freshly ground pepper
- 1 680ml jar of passata (a simple Italian tomato sauce)
- 1 cup chicken broth
- Peel off outer leaves of Savoy cabbage. Discard any rough, fibrous leaves. Take the first 8 – 12 largest leaves and place in freezer for 12 hours or overnight. Remove and let leaves thaw at room temperature. The leaves will be soft and easy to use without having to boil them.
- Shred remaining cabbage. In a heavy bottomed sauce pan heat butter and olive oil over medium heat until finished foaming – add 2 cups of shredded cabbage and step for approximately 10 minutes, stirring often
- Add onions and sauté until they are golden brown; set aside mixture to cool.
- • In a large bowl, combine beef, salt, pepper, eggs, sautéed cabbage mixture, and rice.
- • Cut out the stem at the base of each thawed cabbage leaf to make leaf easier to roll. Place approximately 1/2 cup meat mixture at the bottom of the leaf. Fold sides in, and roll up leaf tightly. Place in a greased baking dish. Repeat with all leaves.
- In a large mixing bowl combine the passata and chicken broth; pour evenly over the cabbage rolls.
- Cover loosely with foil and bake the cabbage rolls slowly at 325°F for 2 hours. Serve.
- Freezing the cabbage is an easy alternative to blanching, remember to plan ahead
Learn more about cabbage at HalfYourPlate.ca