Cabbage cigar rolls
Preparation
25 to 30 minutes
Cooking
75 minutes
Servings
About 15 to 16 cigars
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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
Directions
- 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.
NOTE : For vintage products, the vintage year in stock may differ from the one displayed on SAQ.com. Bottles may vary in appearance from the ones shown in product pages.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.