Here are the following ingredients:
- 1 Savoy cabbage
- 12 oz (375 g) bacon
- 1 jar (648 mL) marinara sauce
- 1 small onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 cup (250 mL) shredded sharp Cheddar cheese
- ½ cup (125 mL) grated Parmesan cheese
- ½ cup (125 mL) uncooked basmati rice
- 1½ tsp (7 mL) herbes de Provence
- 1¼ lb (625 g) Lean Ground Beef
- Salt and fresh ground pepper
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- Cut off the base of
the cabbage and carefully remove 9 large leaves (reserve remaining cabbage for
another use). Blanch cabbage leaves, a few at a time, in a saucepan of boiling
salted water for 2 minutes. Remove from water with tongs, drain and set aside.
Repeat with remaining leaves.
- Arrange bacon slices
in a single layer on a large parchment paper-lined rimmed baking sheet. Bake in
preheated 400°F oven for 20 minutes or until browned. Transfer to a paper
towel-lined plate to drain off fat. Coarsely chop and place in a large bowl.
Reduce oven to 350°F.
- Meanwhile, heat
marinara sauce over medium heat in a saucepan just until bubbling. Remove from
heat, cover and keep warm.
- Add onion, garlic,
Cheddar cheese, Parmesan cheese, uncooked rice and herbes de Provence to bowl
and stir to combine. Gently mix in ground beef with a
fork (careful not to over-mix). Generously
season with salt and pepper to your taste.
- Place one cabbage
leaf on a work surface with the stem side down. Scoop ⅓ to ½ cup (75 to 125 mL)
of the meat mixture and form a small sausage. Place at the base of the leaf and
roll up tightly, folding in the sides and enclosing the filling. Continue with remaining
leaves and filling.
Spread marinara sauce into a large baking dish. Place the cabbage rolls on the
sauce, seam side down, and cover the dish with foil. Cook in 350°F oven for 2
hours or until sauce is bubbling and a digital instant-ready thermometer
inserted in the centre of several rolls reads 160°F (71°C) Let rest for 5
minutes before serving.