Hélène Laurendeau’s Stuffed Cabbage

  • Preparation 35 MIN
    Cooking 2 H 15 MIN
  • Servings 8



  1. With a knife, pare down the central stem at the base of each cabbage leaf.
  2. 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.
  3. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  4. 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.
  5. Spread the remaining tomato sauce and broth in the bottom of a 33 x 23-cm (13 x 9-inch) baking dish. Set aside.
  6. 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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 390  
Total Fat 23 g  
Saturated Fat 8 g  
Sodium (salt) 1115 mg  
Carbohydrates 27 g  
Fibre 4 g  
Protein 19 g