Beef and cheese cabbage rolls

Name: Beef and cheese cabbage rolls
Prep time: 45 min
Cook time: 2 h
Yield: 4 to 6
Cuisine: Québécoise
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

In collaboration
with Boeuf Canadien

Preparation 45 min
Cooking 2 h
Servings 4 to 6
Freezing Absolutely

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!

Cook mode

Add to favorites

Ads

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

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!

Ads

To help you make this recipe

Our sommeliers suggest

Domaine Tetramythos Orange Réserve Patras 2021

Peloponnèse, Greece

Produced by Domaine Tetramythos, this magnificent orange wine composed of 100% vinified roditis on skins for 5 months, is characterized by bitter notes, tea and bay leaf, dried chamomile and cooked apricot. Its tannins are quite present, but its acidity is very well balanced. An orange chord wine, superb with pork dishes or as in this case of cigar with beef cabbage. The bitterness will join the cabbage, and the wine will be strong enough to marry the beef. See the product

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. See the product

*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!