House & Home Cabbage Rolls

Savoy cabbage is mild in flavour and doesn’t lose its colour or texture after being simmered. Serve up these succulent rolls during Hanukkah or as a warm, comforting winter dinner.

Yield:

4 servings

Ingredients:

1 head green Savoy cabbage, core removed
1/2 cup orzo (or any small-shaped pasta)
1 cup chopped mushrooms
1/3 cup chopped onion
1 tsp minced fresh garlic
8 oz. lean ground beef
3 tbsp barbecue sauce
2 tsp dried basil
1 egg
Pinch salt and freshly ground black pepper
1 can (28 oz.) tomatoes, with juice
3 tbsp packed brown sugar
1/2 cup water
1 tbsp freshly squeezed lemon juice
1/3 cup raisins (any variety)
3 tbsp chopped fresh basil or parsley

Instructions:

Step 1: Bring a large pot of water to a boil and cook the whole cabbage for 20-25 minutes; drain. When it’s cool enough to handle, separate the leaves carefully. Set aside 8 leaves.
Step 2: Cook the orzo in a pot of boiling water for 8-10 minutes, until the pasta is tender but firm. Drain and rinse under cold running water. Drain again and set aside.
Step 3: Spray a non-stick skillet with cooking oil. Add the mushrooms, onion and garlic and cook over medium-high heat for 7 minutes, or until slightly browned. Transfer to a bowl. Add the orzo, ground beef, barbecue sauce, 1 tsp of the dried basil, egg, salt and pepper; mix well.
Step 4: Place about 1/3 cup of the beef-orzo mixture in the centre of a cabbage leaf. Fold in the sides and roll it up. Repeat with the remaining filling.
Step 5: Combine the tomatoes and juice, brown sugar, remaining 1 tsp dried basil, water and lemon juice in a food processor; purée. Add the raisins, and pour the mixture into a large non-stick saucepan over medium-high heat. Bring to a boil, then reduce the heat to low.
Step 6: Add the cabbage rolls and cook, covered, for 1 hour and 15 minutes, turning the rolls over at the halfway point through the cooking. Serve hot, garnished with the fresh basil.