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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.
4
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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    butter
  • 1
    red onion, chopped
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 450 g
    (1 pound) ground veal or beef
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    Flyer Deal  (1)
    SAVE UP TO $5.80/LB
    Inside Veal Leg Cutlet for Scallopini Value Pack

    Inside Veal Leg Cutlet for Scallopini Value Pack

    $5.99 /lb

    GRAIN FED 13.21/kg

  • 1
    carrot, peeled and cubed
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 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
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    Flyer Deal  (1)
    SAVE UP TO $6.11/LB
    Castello Tickler Aged Cheddar or Jarlsberg Cheese

    Castello Tickler Aged Cheddar or Jarlsberg Cheese

    $11.99 /lb

    REGULAR OR LIGHT DELI CUT, 2.64/100 g


  • salt and pepper
    You might like:

    Flyer Deal  (1)
    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    66 g - 1 kg SELECTED VARIETIES

  • 10 to 12
    savoy cabbage leaves, blanched
    You might like:

    Flyer Deal  (1)
    BRUSSELS SPROUTS

    BRUSSELS SPROUTS

    $2.99 /lb

    PRODUCT OF CANADA, CANADA No. 1 GRADE 6.59/kg

  • 2 cups
    (500 mL)
    tomato sauce
    You might like:

    Flyer Deal  (1)
    MOLISANA OR AURORA PASSATA

    MOLISANA OR AURORA PASSATA

    $0.99 ea.

    660 - 680 ml SELECTED VARIETIES

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