Roasted-Cumin-and-Mint-Cabbage-Rolls
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Roasted Cumin and Mint Cabbage Rolls

  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Makes: 5 servings
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All You Need

  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) each diced onion and celery
  • 1 medium head cabbage
  • 1/2 lb (250 g) each ground beef and ground pork
  • 1/2 cup (125 mL) raw rice
  • 6 tbsp (90 mL) Club House Roasted Cumin & Mint One Step Seasoning
  • 2 cups (500 mL) tomato juice or low sodium V8 Juice

Instructions

  1. In large skillet, over medium-low heat, heat olive oil. Sauté onion and celery 10 minutes; set aside and cool completely.

  2. In a large pot bring water to a boil. Remove core from the cabbage, and place cabbage head into boiling water.

  3. As the leaves begin the come apart from the cabbage, remove from hot water and plunge them into a cold water bath. Continue until all leaves have been removed.

  4. In a bowl, combine ground meats, 5 tbsp (75 mL) seasoning and rice; mix well. Add cold onion and celery mixture; mix well.

  5. Drain cabbage leaves and remove large centre rib from each leaf. Divide meat mixture amongst usable cooked leaves, approximately 10 leaves.

  6. Roll in a cigar fashion ½ way, tuck in ends and continue to roll. Repeat process until all leaves have been filled.

  7. Pour ½ of the V8 juice into bottom of baking dish, place finished cabbage rolls on top. Cover with remaining tomato juice, season with remaining seasoning, cover with foil and bake for 1 hour at 425°F (220°C) or until cabbage rolls are tender.

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