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Cabbage Bundles With Vegetables https://www.metro.ca/userfiles/image/recipes/ballotins-chou-legumes-4701.jpg PT15M PT45M PT1H00M
Preheat the oven to 180°C (350°F). In a non-stick pan, melt the butter over medium heat. Sweat the onions for a few minutes, then add the veal. When the meat is cooked, add the carrot, garlic, zucchini, and oregano. Continue cooking for 3 to 5 minutes, stirring well. Remove from heat, then add the ricotta and cheddar cheeses. Season to taste and mix well. Divide this mixture equally on each cabbage leaf, then roll up to make small bundles. Set aside. Spread 60 mL (1/4 cup) tomato sauce on the bottom of an oven-proof dish. Place the bundles on the sauce and cover with the remaining sauce. Sprinkle with Parmesan and cook in the oven for 25 to 30 minutes.
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2 Tbsp. (30 mL) butter 1 red onion, chopped 450 g (1 pound) ground veal or beef 1 carrot, peeled and cubed 3 garlic cloves, chopped 1 zucchini, chopped 1 tsp. (5 mL) dried oregano 3/4 cup (190 mL) ricotta cheese 3/4 cup (190 mL) cheddar cheese, grated salt and pepper 10 to 12 savoy cabbage leaves, blanched 2 cups (500 mL) tomato sauce 1/3 cup (80 mL) fresh Parmesan cheese, grated
Cabbage Bundles With Vegetables

Cabbage Bundles With Vegetables

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  • Gluten-free
4
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2 Tbsp.
    (30 mL)
    butter
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    454 g SALTED OR UNSALTED


  • 1
    red onion, chopped
  • 450 g
    (1 pound) ground veal or beef
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    EASY CARVE PORK RIB ROAST

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  • 1
    carrot, peeled and cubed
  • 3
    garlic cloves, chopped
  • 1
    zucchini, chopped
  • 1 tsp.
    (5 mL)
    dried oregano
  • 3/4 cup
    (190 mL)
    ricotta cheese
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    TRE STELLE RICOTTA CHEESE

    TRE STELLE RICOTTA CHEESE

    $5.99 ea.

    475 g, SELECTED VARIETIES


  • 3/4 cup
    (190 mL)
    cheddar cheese, grated
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    400 - 450 g, SHREDDED CHEESE 320 - 340 g OR CHEESTRINGS 252 - 336 g SELECTED VARIETIES

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  • salt and pepper
  • 10 to 12
    savoy cabbage leaves, blanched
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    OCEAN MIST WHOLE BRUSSELS SPROUTS

    OCEAN MIST WHOLE BRUSSELS SPROUTS

    $3.99 ea.

    454 g PRODUCT OF U.S.A.


    GREEN CABBAGE

    GREEN CABBAGE

    $0.99 /lb

    PRODUCT OF CANADA CANADA NO. 1 GRADE 2.18/kg


  • 2 cups
    (500 mL)
    tomato sauce
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    AURORA OR MOLISANA PASATTA

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    660 - 680 ml SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    fresh Parmesan cheese, grated
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    PARMIGIANO REGGIANO CHEESE

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    AGED 24 MONTHS, DELI CUT, $2.84/100 g


Imprimer ma sélection

Preparation

Preheat the oven to 180°C (350°F). In a non-stick pan, melt the butter over medium heat. Sweat the onions for a few minutes, then add the veal. When the meat is cooked, add the carrot, garlic, zucchini, and oregano. Continue cooking for 3 to 5 minutes, stirring well. Remove from heat, then add the ricotta and cheddar cheeses. Season to taste and mix well. Divide this mixture equally on each cabbage leaf, then roll up to make small bundles. Set aside. Spread 60 mL (1/4 cup) tomato sauce on the bottom of an oven-proof dish. Place the bundles on the sauce and cover with the remaining sauce. Sprinkle with Parmesan and cook in the oven for 25 to 30 minutes.

Source : Metro

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Gluten-free recipes

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