Sour Cabbage Rolls
This is the meatless version of a traditional cabbage roll made with sour cabbage. The size of this recipe makes it the perfect dish to bring to a potluck or holiday meal.
Yield: Makes 48
November 11, 2020
- 1/4 cup salted butter
- 1/4 cup canola oil
- 1 cup finely chopped onion
- 3 1/2 cups cooked Arborio rice or other short or medium grain rice
- 1/4 tsp white pepper
- 1 head sour cabbage
- 1 1/2 cups boiling water
- Preheat oven to 350°F.
- To prepare filling, melt butter with oil in a medium frypan over medium heat. Add onion and sauté until softened, about 3 minutes. Remove from heat.
- Add rice and pepper; stir to combine. Set aside.
- Drain cabbage and cut out the core. If cabbage has a strong smell, rinse with water and drain. Separate the leaves and cut out thick centre ribs or trim them thinner. This makes the cabbage leaves easier to roll.
- Line the bottom of a deep 3 quart baking dish with a single layer of cabbage leaves. Broken leaves may be used for this. Reserve the same number of leaves for covering rolls; set dish and reserved leaves aside. Trim large cabbage leaves into pieces no smaller than 4x4 inches.
- Spoon 2 – 3 tsp of filling onto bottom edge of cabbage. For each cabbage leaf, fold bottom edge over filling. Fold sides to centre and roll up to enclose filling.
- Layer cabbage rolls in prepared baking dish, working until no filling or cabbage leaves remain.
- Pour boiling water over cabbage rolls so that it reaches half way up the top layer of cabbage rolls. Cover with a single layer of reserved cabbage leaves.
- Bake, covered, until cabbage is tender, about 1 1/2 hours.
43 calories, 2.2 g fat, 1.0 g protein, 5.5 g carbohydrate, 0.8 g fibre, 671 mg sodium