MOM’S CABBAGE ROLLS

Tomato Sauce

❚ 2 tbsp extra-virgin olive oil1 medium yellow onion, diced

❚ 1 garlic clove, minced

❚ 1 bay leaf

❚ 1/2 tsp dried thyme leaves

❚ 1 can (28 oz/796 ml) crushed tomatoes

❚ 2 tsp brown sugar

❚ 3/4 tsp salt

❚ 1/4 tsp pepper Filling

❚ 1 lb (450 g) lean ground beef (or pork, or a combination)

❚ 3/4 cup uncooked long-grain white rice

❚ 1 small yellow onion, finely diced

❚ 3 garlic cloves, minced

❚ 2 tbsp chopped fresh mint leaves

❚ 2 tbsp chopped fresh parsley leaves

❚ 1 3/4 tsp salt

❚ 1/2 tsp pepper

❚ 1/2 tsp ground cumin

❚ 1/2 tsp ground allspice

Cabbage Rolls

❚ 1 medium head of green cabbage

❚ Sour cream, for servin

❚ Fresh dill sprigs, for garnish

1. Prepare the sauce: Warm the oil in a medium saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, bay leaf and thyme. Cook until the garlic is golden, another 2 minutes or so. Stir in the crushed tomatoes, rinse out the can with about 1/2 cup water and add this tomatoey water as well. Turn down the heat to medium-low and stir in the sugar, salt and pepper. Cover and simmer for 30 minutes, stirring occasionally. Season with more salt and pepper, if needed. Discard the bay leaf. The sauce can be made a few days ahead of time or frozen for up to 2 months.

2. Prepare the filling: In a large bowl, combine the meat, rice, onion, garlic, herbs and spices, and mix well with your hands.

3. Prepare the cabbage rolls: Remove the core from the cabbage, leaving the inside hollow. Heat a very large pot of water to boiling. (You want the pot about half-full.) There needs to be enough room for the cabbage to float. When the water comes to a boil, place the head of cabbage into the pot. Cover with a lid and occasionally stir the cabbage so it steams evenly. After a few minutes, turn down the heat to medium, so the water continues to simmer. Once the leaves begin to come away from the head (this can take around 7–10 minutes), use tongs to remove the leaves from the water and drain them in a colander. Let each leaf cool a little bit before you work with it. Remember to keep the pot covered and check on the remaining leaves as you make the cabbage rolls so they don’t overcook. To be clear, you are assembling the cabbage rolls while the cabbage is cooking. This is why it’s a good idea to have someone looking after the cabbage while someone else is assembling the meat filling inside the leaves.

4. Each cabbage leaf should be about 4 × 6 inches. The outer leaves of the cabbage may be large and you’ll have to cut them. Using a sharp knife, remove the centre rib of the cabbage leaf, as it can be tough.

5. When the cabbage leaves are ready, lay them on a cutting board and place about 2 heaping soup spoons of the meat mixture at the bottom (narrow) edge of the cabbage leaf. Roll once, just to encase the filling, then tuck in the sides and continue to roll. Don’t roll too tightly, as the cabbage rolls will expand when they cook. There ’s raw rice inside, remember. The rolls will be about 11/2 × 31/2 inches once they’re rolled up. Place the finished cabbage rolls seam side down in a baking dish just large enough to hold them without crowding. (A 9- × 11-inch baking dish will hold about 15 cabbage rolls, and a 3- × 6-inch baking dish will hold about 6.) Be sure not to pack them in too snugly, as they’ll swell as they cook. Continue to stuff and roll the cabbage leaves.

6. Preheat the oven to 350°F (180°C). Pour most of the tomato sauce over the rolls, being sure to cover them evenly. There will be about 1 cup of sauce remaining, which you can use as a base for pizza, etc. Cover the baking dishes tightly with their lids or aluminum foil. Bake the cabbage rolls until the rice and meat are fully cooked, about 1 hour. (They’ll look compact when they’re done.) Remove from the oven and let stand 10 minutes before serving. The cabbage rolls are best served with sour cream, and you can garnish them with fresh dill sprigs, if you like.

7. The cabbage rolls freeze very well, making this a great makeahead recipe for busy weeknights. Simply place the uncooked cabbage rolls (covered in sauce) in disposable aluminum roasting dishes, or whatever you have on hand that’s freezer safe. Just be sure the containers are sealed very well so air can’t get in. When it comes time to bake the frozen cabbage rolls, thaw them in the refrigerator, then bake as above. If the cabbage rolls are a little frozen when you bake them, add about 10–15 minutes onto the cooking time. This recipe makes about 20–25 cabbage rolls, depending on the size of the leaves. It can be easily doubled.

Makes: 20–25 rolls