Cabbage Rolls with Maple Syrup
- 4 large cabbage leaves
- 200 g coarsely ground meat
- 1 small onion
- 1 beaten egg
- 1 slice sandwich bread (6-slice loaf)
- 2 bouillon cubes
- 100 ml tomato puree
- 1 tablespoon Canadian maple syrup (medium)
- salt and pepper
- 5 teaspoons butter
- 3-4 teaspoons flour
- Boil cabbage until soft in lightly salted water, drain in a sieve, and lightly salt and pepper. Cut off the stems, mince, and squeeze out excess water.
- Put the ground meat, minced onion, beaten egg, finely crumbled bread, and the cabbage stems from 1 in a bowl and mix well.
- Spread out the cabbage leaves, put in 1/4 of the mixture from 2 on the leaf and wrap. Secure the end with a toothpick.
- Melt 3 teaspoons butter in a frying pan, place 3 in the pan with the wrapped end down, and cook over medium heat until lightly browned.
- Put 600 ml water and the bouillon cubes in a pan, heat, add salt and pepper to taste, add 4 and simmer over medium heat for about 10 minutes. When softened, add tomato puree and maple syrup and simmer for a while, until the flavors meld. Remove cabbage rolls and place on a plate.
- Put the remaining butter in the frying pan from 5, and slowly whisk in flour to thicken, taking care not to form lumps.
- Pour the sauce from 6 over the plated cabbage rolls.
Calories per serving
Recipe developed by Mrs Asako Aramaki