Canadian Living - - Cook & Eat -

Hands-on time: 1 hour To­tal time: 1½ hours Makes: 18 to 20 rolls

Cider Di­jon Sauce:

2 tbsp veg­etable oil

1 small onion, sliced

1 Mcin­tosh ap­ple, peeled, cored and chopped

2 cups ap­ple cider

2 cups chicken broth

3 tbsp fancy mo­lasses

1 tbsp each Di­jon mus­tard and grainy mus­tard

¼ tsp each salt and pep­per

3 tbsp corn­starch

Cab­bage Rolls:

3 car­rots, sliced

2 yel­low-fleshed pota­toes, peeled and cubed

2 tbsp but­ter

3 cloves gar­lic, minced

1 red onion, diced

2 tbsp chopped fresh thyme 1

tbsp car­away seeds

½ tsp each salt and pep­per

¼ cup milk

325 g deli corned beef, diced (about 2 cups)

18 to 20 outer leaves of 1 head napa cab­bage

Cider Di­jon Sauce: In saucepan, heat oil over medium heat; cook onion and ap­ple, stir­ring oc­ca­sion­ally, un­til ten­der and light golden, 10 to 12 min­utes. Stir in cider, broth, mo­lasses and Di­jon mus­tard; bring to boil over high heat. Re­duce heat and sim­mer, stir­ring oc­ca­sion­ally, for 15 min­utes. Let cool slightly. In blender, purée sauce un­til smooth. Re­turn sauce to pan; bring to boil. Whisk in grainy mus­tard, salt and pep­per. Whisk corn­starch with 3 tbsp wa­ter; whisk into sauce. Bring to boil; cook un­til thick­ened, 1 to 2 min­utes. (Make-ahead: Let cool for 30 min­utes; re­frig­er­ate in air­tight con­tainer for up to 5 days.) Cab­bage Rolls: In saucepan of boil­ing salted wa­ter, cook car­rots and pota­toes un­til fork-ten­der, 15 to 18 min­utes; drain well. In same pan, melt but­ter over medium heat; cook gar­lic and red onion, stir­ring oc­ca­sion­ally, un­til lightly browned, about 3 min­utes. Sprin­kle in thyme, car­away seeds, salt and pep­per. Turn off heat; re­turn car­rots and pota­toes to pan. Mash un­til smooth; stir in milk. Fold in corned beef. (Make-ahead: Let cool for 30 min­utes; re­frig­er­ate in air­tight con­tainer for up to 2 days.) Work­ing in batches, in saucepan of boil­ing wa­ter, cook cab­bage leaves un­til slightly soft­ened; rinse to cool. Us­ing knife, cut triangle from bot­tom of each cab­bage leaf to re­move thick white por­tion. Di­vide potato fill­ing among leaves. Tuck in sides and roll up. Assem­bly: Spoon one-third of the Cider Di­jon Sauce over bot­tom of 13- x 9-inch (3 L) bak­ing dish. Place cab­bage rolls, seam side down, on top of sauce. Spoon 1 cup of the sauce over cab­bage rolls. Cover with parch­ment paper; seal pan with foil. Bake in 350°F oven un­til fill­ing is warm and sauce is bub­bly, 45 to 55 min­utes. Serve with re­main­ing sauce.

PER EACH OF 20 ROLLS: about 125 cal, 5 g pro, 5 g to­tal fat (2 g sat. fat), 17 g carb (2 g di­etary fi­bre, 8 g sugar), 19 mg chol, 512 mg sodium, 302 mg potas­sium. % RDI: 4% cal­cium, 8% iron, 35% vit A, 7% vit C, 10% fo­late.

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