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Cabbage cigar rolls
Cabbage cigar rolls

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Cabbage cigar rolls

Preparation 25 to 30 minutes
Cooking time 75 minutes
Servings 15 to 16 cigars

Ingredients

  • 1 medium cabbage

Sauce:

  • 227 g (1/2 lb) fresh mushrooms, minced
  • 30 ml (2 tbsp) butter
  • 500 ml (2 cups) tomato juice
  • 1 can, 796 ml (28 oz), diced tomatoes  
  • 45 ml (3 tbsp) lemon juice  
  • 60 ml (1/4 cup) brown sugar
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper

Stuffing:

  • 1/2 onion, minced
  • 80 ml (1/3 cup) cooked rice
  • Salt and freshly ground black pepper
  • 1 egg, beaten
  • 725 g (1 1/4 lb) ground beef and veal, mixed

Preparation

  1. Preheat the oven to 150°C (350°F).
  2. Cook the mushrooms in butter. 
  3. Pull off the cabbage leaves and blanch them in a large cooking pot with boiling salted water, for 3 to 4 minutes (to soften them). 
  4. In a saucepan, mix together all the sauce ingredients. Add the mushrooms.
  5. Simmer over medium heat for 15 to 20 minutes.
  6. In a bowl, mix together all the stuffing ingredients.
  7. Stuff each cabbage leaf with 30 to 45 ml (2 to 3 tbsp) of stuffing.
  8. Roll the leaves, folding the ends inwards to keep the stuffing in.
  9. Place the cigars in an oiled oven-safe dish. Top with sauce. 
  10. Cover with aluminum foil and cook in the oven for 1 hour.
  11. Top with sauce regularly.
  12. Remove from the oven. Serve.

Variant:

Savoy cabbage may also be used - the stuffing may be prepared with either beef or veal only.

Availability in stores