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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

A family recipe and local favourite at Fawn Over Market, Chef Alexandra Feswick’s newest endeavour.
A

s a child, Alex recalls celebrating Orthodox Christmas in January with her family, sharing food instead of  gifts. This dish is one of the staples that always made it to the table, and one that reminds her of giving, sharing and showing love—much of what Fawn Over Market is all about.  

Ingredients: 

Everything you need: 

Cabbage:

  1. Place one whole head of cabbage in the freezer 1-2 days before making cabbage rolls and freeze completely. [Chef's note: freezing the cabbage makes it softer and easier to roll, rather than blanching the leaves.]
  2. Remove from the freezer the night before to defrost in the refrigerator. Once defrosted, separate the leaves, remove the core, and pat dry. Set aside.

Sauce: 

4 cups tomato juice
3 ½ tbsps lemon juice
⅓ cup brown sugar
1 tbsp garlic, minced
½ tsp ground pepper and salt, to taste

Mix all ingredients together in a pot, bring to a boil, and set aside. 

Filling:

10oz ground pork
10oz ground beef
½ cup onion, chopped
⅓ cup rice, uncooked
1 egg, beaten
½ cup water
Salt and pepper, to taste

Instructions: 

  1. Preheat the oven to 350 degrees. 
  2. Mix all of the filling ingredients together until fully incorporated. 
  3. Divide filling into 12-16 even portions. 
  4. Lay out cabbage leaves and place 1 portion of filling on top of each leaf. Roll into the form of a cabbage roll. 
  5. Place in a baking pan and pour sauce over top of the rolls. Cover with parchment paper and tin foil. 
  6. Bake for 1-1½ hours, basting with sauce twice while cooking. Remove from the oven and enjoy!


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