CLASSIC COMFORT

CELEBRATING FORTY YEARS th

ofCANADIAN LIVING COMFORT Classic

These cabbage rolls, first featured in our October 1991 issue, stand the test of time. Packed with hearty beef and smothered in sauce, they’re bound to warm the body and soothe the soul. BY THE TEST KITCHEN

TESTED TILL PERFECT

This recipe yields enough servings to feed a crowd.

Just as delicious as they were in 1991!

CABBAGE ROLLS Hands-on time: 45 minutes Total time: 2¾ hours Makes: 24 rolls

Our classic recipe for hearty cabbage rolls is a labour of love that won’t disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.

2 small heads green or Savoy cabbage (each about 1.2 kg) 1¼ cups sodium-reduced chicken broth ½ cup parboiled rice 8 slices bacon, finely chopped 2 tbsp butter 3 onions, chopped ½ cup finely chopped sweet red pepper 2 cloves garlic, minced 1½ tsp dried marjoram ½ tsp dried thyme 675 g lean ground beef ½ cup chopped fresh parsley 1 egg, whisked 1 tsp salt ½ tsp pepper 3 cups sauerkraut, rinsed and squeezed dry 3 tbsp packed brown sugar 1 can (1.36 L) tomato juice

Using sharp knife, remove core from each cabbage. In large saucepan of boiling salted water, cook cabbage, 1 at a time, until leaves are softened, about 8 minutes. Transfer to bowl of ice water to chill. Remove outer leaves from each head; set a few of the outer leaves aside to cover the rolls while baking. Working from core end, remove 12 leaves from each cabbage; return cabbage heads to boiling water for 2 to 3 minutes if leaves become difficult to remove. Drain leaves on paper towels. Trim coarse veins; set aside. Meanwhile, in saucepan, bring broth to boil; add rice. Reduce heat; cover and simmer until tender, about 20 minutes. Transfer to large bowl.

Meanwhile, in skillet, cook bacon over medium heat, stirring often, until crisp, about 5 minutes; drain fat. Add butter to skillet; cook onions, red pepper, garlic, marjoram and thyme, stirring, until onions are softened, about 5 minutes. Add to rice along with beef, parsley, egg, salt and pepper; mix well. Arrange cabbage leaves on work surface; spoon about ¼ cup of the beef mixture onto each leaf, just above stem. Fold 1 end and both sides over filling; roll up to form cylinders.

In 24-cup (6 L) Dutch oven or roasting pan, spread one-third of the sauerkraut; sprinkle with one-third of the brown sugar. Arrange one-third of the rolls, seam side down, in single layer over top. Spread another one-third each of the sauerkraut and brown sugar over rolls. Arrange another one-third of the rolls in single layer over top; cover with remaining sauerkraut and brown sugar. Arrange remaining rolls over top. Pour tomato juice over rolls. Arrange a few of the reserved outer cabbage leaves over top to prevent scorching. Cover and bake in 350°F (180°C) oven for 1½ hours. Uncover and bake until tender, about 30 minutes. Discard top leaves.

PER ROLL: about 138 cal, 8 g pro, 7 g total fat (4 g sat. fat), 12 g carb (2 g dietary fibre, 6 g sugar), 31 mg chol, 552 mg sodium, 331 mg potassium. % RDI: 4% calcium, 9% iron, 6% vit A, 37% vit C, 12% folate.

LEARN HOW TO WRAP

CABBAGE ROLLS AT canadianliving.com/cabbagerolls.