Beef and cheese cabbage rolls
- Preparation 45 min
- Cooking 2 h
- Servings 4 to 6
- Freezing Absolutely
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These beef and cheese cabbage rolls reminds me of my grandma and our fall meals. This recipe is an adaptation of what I remember of hers. A mix of well-seasoned ground beef with rice and cheese that she loved to serve us. Easy to make and above all, easy to adapt! In the fall, the markets are full of fresh produce and we often forget the inexpensive green cabbage. My grandma jumped on the occasion ! A recipe that you will want to repeat regularly. Thank you for your inspiration grandma, I miss our time cooking together!
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Ingredients
- 1 Savoie cabbage
- One 648 ml jar marinara sauce by Stefano Faita
- 375 g bacon
- 600 g (1.3 lb) lean ground beef
- 1 small yellow onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 cup (250 ml) grated sharp cheddar cheese
- 1/2 cup (125 ml) grated Parmesan cheese
- 1/2 cup (125 ml) uncooked basmati rice
- 1/2 tablespoons (7.5 ml) Provence herbs
- Salt and pepper from the mill
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Preparation
- Cut the base of the cabbage and carefully remove 9 large leaves. In a saucepan filled with salted boiling water, blanch the leaves, a small amount at a time, for 2 minutes. Remove from water, drain and set aside.
- Pour the sauce into a saucepan over medium heat and cook for a few minutes to heat only. Keep warm.
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper and lay the bacon slices. Bake for 20 minutes, place on several sheets of paper towels and sponge the fat. Coarsely chop and place in a large bowl.
- Add the rest of the ingredients, generously season with salt and pepper and mix with your hands for 2 minutes.
- Preheat the oven to 350°F (180°C).
- On a work surface, place a cabbage leaf stem side down. Using 1/3 to 1/2 cup of the meat mixture, form a small sausage and place at the base of the leave. Roll up tightly, rolling up the stuffing and folding in the sides. Continue with the rest of the leaves and stuffing.
- In a large baking dish, pour the sauce and spread. Place the cigars on the sauce, seam side down, and cover the dish with aluminum foil. Place in the oven and cook for 2 hours. Let rest for a few minutes before serving!
Our sommeliers suggest
Meinklang Kontakt 2023
Burgenland, Austria
Meinklang Kontakt is a fruity, lively white from Austria, a blend of pinot gris, traminer and welschriesling. Next to these cabbage rolls, its fruit and zip lighten the beef, the bacon and the melted cheese, and it holds up against a tomato sauce that already has plenty of acidity. A white next to beef and tomato sounds odd, so open it out of curiosity; you'll be glad you did.
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O'Born Evil, 8.8%
Le Trèfle Noir
Fall recipe, it will require a beer of gloomy weather. This scotch ale type beer will offer you notes of caramel, plum and candied fruits. The caramelized notes of the beer will join the braised cabbage and the caramelization of the sauce to accentuate the sweetness. The candied fruit notes will complement the cabbage and meat. The warming and intoxicating alcohol notes of the beer will accentuate the comforting aspect of the dish.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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