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    You are in: Home / Recipes / Country Cabbage Rolls Recipe
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    Country Cabbage Rolls

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    2 hrs

    2 hrs

    Cher Jewhurst's Note:

    These cabbage rolls are a great deal of work to put together. Having said that, once or twice a year, especially for Xmas, I invest the time to make these. Once they're cooked, I've got at least 3 meals worth and they are even tastier the next day. DH's family seem to pride themselves on their cabbage rolls however my cabbage rolls get requested more often. I got this recipe from Canadian Living's Best One-Dish Meals.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large pot of boiling salted water, blanch cabbage, one at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill in cold water. Remove a few outer leaves and set aside.
    2. 2
      Working from the core end, carefully remove 12 leaves from each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on towels. Pare off course veins; set leaves aside.
    3. 3
      Meanwhile, in saucepan, bring stock to boil; stir in rice. Cover and cook over low heat for 15 to 20 minutes or until tender and stock is absorbed. Transfer to large bowl.
    4. 4
      Meanwhile, in large skillet, cook bacon over medium heat for about 5 minutes or until crisp; drain off fat. Add butter to skillet, cook onions, garlic, red pepper, marjoram and thyme, stirring occasionally, for 5 minutes or until onions are softened. Add to rice along with beef, parsley, salt, pepper and egg; mix well.
    5. 5
      Spoon about 1/4 cup (50mL) rice mixture onto each leaf just above stem. Fold end and sides over filling; roll up.
    6. 6
      Line 24-cup (6L) roasting pan or Dutch oven with one-third of the sauerkraut; sprinkle with one-third of the sugar. Top with half of the rolls, seam side down. Cover with another third of the sauerkraut and another third of the sugar. Repeat with remaining rolls, sauerkraut and sugar.
    7. 7
      Pour tomato juice over top. Arrange a few reserved leaves over top to prevent scorching. Cover and bake in 350 oven (180C)for 1 1/2 hours. Uncover and bake for 30 minutes longer or until rolls are tender. Discard top leaves.
    8. 8
      Serve with a dollop of sour cream.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on November 11, 2008

      45

      I tried this recipe and I liked it. I liked that it was different, but I think I still prefer my old recipe better... the one my mom makes when I visit her in Northern Quebec. I did find that these tasted better the next day . Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Country Cabbage Rolls

    Serving Size: 1 (719 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 398.0
     
    Calories from Fat 149
    37%
    Total Fat 16.6 g
    25%
    Saturated Fat 6.9 g
    34%
    Cholesterol 92.7 mg
    30%
    Sodium 1635.2 mg
    68%
    Total Carbohydrate 39.9 g
    13%
    Dietary Fiber 10.5 g
    42%
    Sugars 23.1 g
    92%
    Protein 25.9 g
    51%

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