Sometimes you just have to post stuff that you particularly wouldn't eat yourself.
But cooking is knowing your audience. At lot of people around these parts love cabbage rolls.
Ingredients2 heads cabbages (each 2lb/1 kg)
2 tbsp (30 mL) butter
2 large white onions, sliced
1/4 tsp (1 mL) caraway seeds, crushed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
3 tbsp (45 mL) packed brown sugar
2 cans (each 28 oz/796 mL) crushed tomatoes
2 tbsp (30 mL) butter
3 onions, chopped
4 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1 pinch cayenne pepper
1/2 cup (125 mL) long-grain rice
1-1/4 cups (300 mL) sodium-reduced chicken stock
1-1/2 lb (680 g) lean ground pork or lean ground beef
1/2 cup (125 mL) chopped fresh parsley
2 tbsp (30 mL) chopped fresh dill, (or 1 tsp/5 mL dried dillweed)
1 egg, lightly beaten
3/4 tsp (4 mL) salt
3/4 tsp (4 mL) pepper
DirectionCore cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.
Working from core end, carefully pull 12 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside.
Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.
In large shallow Dutch oven, melt butter over medium-high heat; saut?nions, caraway seeds, salt and pepper for about 10 minutes or until onions are golden.
Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer for about 30 minutes or until thickened. Set aside.
Filling: In saucepan, melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper, stirring occasionally, for about 10 minutes or until softened.
Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Transfer to large bowl; let cool for 5 minutes. Stir in pork, parsley, dill, egg, salt and pepper.
Spread 1 cup (250 mL) of the tomato mixture in 24-cup (6 L) roasting pan or Dutch oven.
Spoon scant 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.
Cover and bake in 350 degrees F (180 degrees C) oven for about 2 hours or until tender.
Additional information : Make-Ahead
Refrigerator: Bake rolls and let cool. Cover and refrigerate for up to 24 hours. Reheat, covered, in 350 degrees F (180 degrees C) oven for about 1 hour.
Freezer: Bake rolls and let cool. Cover with plastic wrap and overwrap with foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Reheat, covered, in 350 degrees F (180 degrees C) oven for 1 hour.
Comments and suggestions are ALWAYS welcome