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Hélène Laurendeau’s Stuffed Cabbage
Hélène Laurendeau’s Stuffed Cabbage
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Hélène Laurendeau’s Stuffed Cabbage

Preparation
35 MIN
Cooking
2 H 15 MIN
Servings
8
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Ingredients

Preparation

  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.

Comment

  1. This was so good. We were not sure what type of rice to use so used 20 minute long grain rice. Also added chopped celery. Used about 1 cup to 1 cup 1/2 of rich and thick spices tomato sauce to meat mixture and added the rest to bottom of oven pan, cause thought mixture was gona be to moist to make the patties. Finally turned out awesome..we are gonna make again!

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