*Ingredients (8 people):
A dish from home (in Quebec) that we appreciate. Comforting, tasty and nutritious. We never get tired of this good dish…Here is my version that I made. That was delicious!
°1 savoy cabbage
°1 can of 28 oz. tomatoes, 1 can of tomato sauce of 398 ml, 1 chopped small onion, 1 minced clove of garlic, 1 tbsp. Italian season
Mixing all ingredients and heat for a few min and set apart.
°2 pounds of lean ground beef (me pork and beef), 4 slices of chopped bacon, 1 egg, 2/3 cup of plain breadcrumbs, 1 chopped onion, 1-2 minced garlic cloves, 1/2 tsp. dried thyme, 1 pinch of cloves, 1/2 cup instant rice, 1/2 cup chicken broth, Salt and freshly ground pepper
Loosen the first leaves of the savoy cabbage which are easy to remove.
In a medium pot, heat water and blanch the cabbage leaves for 2-3 minutes. Take them out and put them on a paper towel. Put the rest of the whole cabbage in the pot of hot water and blanch until you are able to remove the rest of the cabbage leaves. Pat rest of cabbage leaves dry on a paper towel as well. Put apart.
In a bowl, put the meat(s) with the egg and the breadcrumbs. To book.
In a large skillet, sauté the chopped bacon until cooked but not crispy. Place in a small bowl and skim off any excess bacon fat that remains in the skillet. Then sweat the onion and garlic with the thyme and cloves for 1-2 minutes.
Add the 1/2 cup of rice with the 1/2 cup of chicken broth and mix. Cook until the liquid is all absorbed by the rice. Set aside and let cool for a few minutes.
Then add this mixture and the cooked bacon to the bowl of meat, season with salt & pepper and mix well with your hands until all ingredients are well combined.
In a rectangular gratin dish, spread a few spoonfuls of tomato sauce in the bottom. Then stuff your cabbage leaves, make rolls and put in the dish. Then add the rest of the tomato sauce on top of the rolls.
Bake at 350°F for about 30 minutes and then lower the oven to 325° for 1 hour more baking. (It all depends on the size of your rolls.