Access to SAQ Inspire personalized services and store inventories are unavailable at the moment.
Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days. 
Favourite store:
More details
Less details
Cabbage cigar rolls
Preparation
30 min
Cooking time
1 h 15 min
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
- Preheat the oven to 150°C (350°F).
- Cook the mushrooms in butter.
- 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).
- In a saucepan, mix together all the sauce ingredients. Add the mushrooms.
- Simmer over medium heat for 15 to 20 minutes.
- In a bowl, mix together all the stuffing ingredients.
- Stuff each cabbage leaf with 30 to 45 ml (2 to 3 tbsp) of stuffing.
- Roll the leaves, folding the ends inwards to keep the stuffing in.
- Place the cigars in an oiled oven-safe dish. Top with sauce.
- Cover with aluminum foil and cook in the oven for 1 hour.
- Top with sauce regularly.
- Remove from the oven. Serve.
Variant:
Savoy cabbage may also be used - the stuffing may be prepared with either beef or veal only.
