Masstown Market

2 Heads (each 2 lb/1 kg) savoy or green cabbage 2
2 tbsp Butter 25 mL
2 Large white onions, sliced 2
1/4 tsp Caraway seeds, crushed 1 mL
1/4 tsp Each salt and pepper 1 mL
3 tbsp Packed brown sugar 50 mL
2 Cans (each 28 oz/796 mL) crushed tomatoes 2
FILLING:
2 tbsp Butter 25 mL
3 Onions, chopped 3
4 Cloves garlic, minced 4
1/2 tsp Dried thyme 2 mL
Pinch Cayenne pepper Pinch
1/2 cup Long-grain rice 125 mL
1-1/4 cups Chicken stock 300 mL
1-1/2 lb Lean ground pork 750 g
1/2 cup Chopped fresh parsley 125 mL
2 tbsp Chopped fresh dill
(or 1 tsp/5 mL dried dillweed) 25 mL
1 Egg, lightly beaten 1
3/4 tsp Each salt and pepper 4 mL

Core cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, until leaves are softened, 5 to 8 minutes. Remove and chill under cold water.

Working from core end, carefully pull 12 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.

In large shallow Dutch oven, melt butter over medium-high heat; cook onions, caraway seeds, salt and pepper until onions are golden, about 10 minutes. Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer until thickened, about 30 minutes. Set aside.

FILLING: In saucepan, melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper until softened, about 10 minutes. Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, 20 minutes. Transfer to large bowl; let cool for 5 minutes. Stir in pork, parsley, dill, egg, salt and pepper.

Spoon scant 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Spread 1 cup (250 mL) of the tomato mixture in 24-cup (6 L) roasting pan or Dutch oven. Arrange half of the rolls in pan, seam side down; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.


Cabbage Rolls
2 Heads (each 2 lb/1 kg) savoy or green cabbage 2 2 tbsp Butter 25 mL 2 Large white onions, sliced 2 1/4 tsp Caraway seeds, crushed 1 mL 1/4 tsp Each salt and pepper 1 mL 3 tbsp Packed brown sugar 50 mL 2 Cans (each 28 oz/796 mL) crushed tomatoes 2 FILLING: 2 tbsp Butter 25 mL 3 Onions, chopped 3 4 Cloves garlic, minced 4 1/2 tsp Dried thyme 2 mL Pinch Cayenne pepper Pinch 1/2 cup Long-grain rice 125 mL 1-1/4 cups Chicken stock 300 mL 1-1/2 lb Lean ground pork 750 g 1/2 cup Chopped fresh parsley 125 mL 2 tbsp Chopped fresh dill (or 1 tsp/5 mL dried dillweed) 25 mL 1 Egg, lightly beaten 1 3/4 tsp Each salt and pepper 4 mL Core cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, until leaves are softened, 5 to 8 minutes. Remove and chill under cold water. Working from core end, carefully pull 12 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan. In large shallow Dutch oven, melt butter over medium-high heat; cook onions, caraway seeds, salt and pepper until onions are golden, about 10 minutes. Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer until thickened, about 30 minutes. Set aside. FILLING: In saucepan, melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper until softened, about 10 minutes. Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, 20 minutes. Transfer to large bowl; let cool for 5 minutes. Stir in pork, parsley, dill, egg, salt and pepper. Spoon scant 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Spread 1 cup (250 mL) of the tomato mixture in 24-cup (6 L) roasting pan or Dutch oven. Arrange half of the rolls in pan, seam side down; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.