Name: Hélène Laurendeau’s Stuffed Cabbage
Prep time: 35 min
Cook time: 2 h 15 min
Total time: 2 h 50 min
Yield: 8 serving(s)
Ingredients: Approximately 12 large Savoy cabbage leaves; 1 onion, chopped; 3 bacon slices, finely sliced; 2 tablespoons (30 ml) olive oil; 3 or 4 cloves garlic, finely chopped; 1 lb (454 g) lean ground beef; 3/4 cup (180 ml) long grain rice; 1 teaspoon (5 ml) salt; 1 teaspoon (5 ml) dry mustard; 1/4 teaspoon (2.5 ml) dried thyme; 3 cups (750 ml) tomato sauce; 1/2 cup (125 ml) beef or chicken broth; 8 bacon slices; Pepper Mill

Preparation

- With a knife, pare down the central stem at the base of each cabbage leaf.
- In a large pot of boiling salted water, blanch the cabbage leaves until they are tender, about 5 minutes. Plunge into ice water and drain. Set aside.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a large skillet, brown the onion and bacon in the oil. Season with salt and pepper. Add the garlic and sauté for about 1 minute. Allow to cool in a large bowl. Add the meat, rice, salt, mustard, thyme and 500 ml (2 cups) of tomato sauce. Season with pepper. Blend well with a wooden spoon or your hands. Set aside.
- Spread the remaining tomato sauce and broth in the bottom of a 33 x 23-cm (13 x 9-inch) baking dish. Set aside.
- Take a bit of stuffing and shape into a cigar shape. Place in the centre of a cabbage leaf, fold the sides toward the centre and roll. Put the cigars side by side in the baking dish. Add a slice of bacon on each roll. Cover with foil and bake for 1h30 to 2 hours until the cabbage becomes fork tender.

Hélène Laurendeau’s Stuffed Cabbage

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Ingredients

Preparation

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