Northern Ontario Cabbage Rolls
Cabbage leaves rolled around rice and pork and baked slowly in tomato sauce.
- Prep
- 50 min
- Cook
- 150 min
- Total
- 200 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large pot
- •Deep baking dish
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 34 g
- protein
- 20 g
- calories
- 340
Instructions
- 1
Core the cabbage and simmer it whole for 10 minutes, peeling off leaves as they soften.
- 2
Shave down the thick rib of each leaf so it rolls easily.
- 3
Mix the pork, par-cooked rice, one chopped onion, salt and pepper.
- 4
Roll a spoonful in each leaf, tucking in the sides.
- 5
Line the dish with bacon and shredded leftover cabbage, pack the rolls in seam down and pour over the tomatoes and juice.
- 6
Cover and bake at 160C for 2 hours 30 minutes until the leaves are completely tender.
Chef's tips
Par-cook the rice only halfway; fully cooked rice turns to paste during the long bake.
Ingredient substitutions
- ground pork → half pork and half beef, or rice and mushroom for a meatless version
Storage
Keeps 4 days refrigerated; freezes 3 months.
Common mistakes to avoid
- •Rolling too tightly so they burst
- •Baking too hot and toughening the leaves
Serving suggestions
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