These cabbage rolls require minimal preparation. The combination of potatoes, cabbage, bacon, onions and, of course, sharp Canadian Cheddar cheese is irresistible.
- Portion size 8 servings
Ingredients
Method
In saucepan of lightly salted water, boil potatoes until tender, about 18 minutes; drain and return to pot. Cook over low heat until potatoes are dry, about 1 minute. Remove from heat. Mash with sour cream until smooth.Meanwhile, in small skillet, fry bacon over medium heat until just beginning to brown, about 3 minutes. Add onions and salt ; fry, stirring often, until golden, 12 to 15 minutes.
Meanwhile, in large pot, bring 1 inch (2.5 cm) salted water to boil over high heat. Separate at least 16 leaves from cabbage (reserve inner small leaves for another use). Add to water; cover and steam until tender, 6 to 8 minutes. Drain and rinse under cold water; drain well. Cut v-shaped notch at base of each leaf to remove thick core.
Fold bacon mixture, cheese, half of the parsley and pinch of the pepper into potato mixture. Place about 1/4 cup filling at base of each leaf and roll up. Arrange rolls in single layer in lightly greased 13- x 9-inch (3 L) baking dish. Sprinkle with butter and remaining pepper. Cover with foil. Bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until tops are light golden, 10 to 15 minutes. Sprinkle with remaining parsley.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Sodium 599 mg
- Protein 10 g
- Calories 245.0
- Total fat 13 g
- Potassium 509 mg
- Cholesterol 37 mg
- Saturated fat 8 g
- Total carbohydrate 25 g
%RDI
- Iron 6.0
- Folate 21.0
- Calcium 18.0
- Vitamin A 16.0
- Vitamin C 33.0
