CORNED BEEF CABBAGE ROLLS WITH CIDER DI JON SAUCE

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.