<p>When the weather starts to turn a bit blustery and you find yourself in need of comfort food. Cabbage Rolls are a savoury, warm, filling and comforting dish guaranteed to ease the pain of that brisk north wind.<!--more--></p> <h2><strong>Cabbage Rolls</strong></h2> <ul> <li>2 heads savoy cabbages or green cabbages, (each 2 lb/1 kg)</li> <li>2 tablespoons butter</li> <li>2 large white onions, sliced</li> <li>¼ teaspoon caraway seeds, crushed</li> <li>¼ teaspoon salt</li> <li>¼ teaspoon pepper</li> <li>3 tablespoons brown sugar, packed</li> <li>2 cans (each 28 oz/796 mL) crushed tomatoes</li> </ul> <h2><strong>Filling:</strong></h2> <ul> <li>2 tablespoons butter</li> <li>3 white onions, chopped</li> <li>4 cloves garlic, minced</li> <li>½ teaspoon dried thyme</li> <li>1 pinch cayenne pepper</li> <li>½ cup long-grain rice</li> <li>1¼ cup sodium-reduced chicken stock</li> <li>1½ pounds lean ground pork or lean ground beef</li> <li>½ cup fresh parsley, chopped</li> <li>2 tablespoons fresh dill, chopped</li> <li>1 egg, lightly beaten</li> <li>¾ teaspoon salt</li> <li>¾ teaspoon pepper</li> </ul> <p>Preheat oven on convection bake to 350F.</p> <p>To core the cabbages put them in a large pot of boiling salted water, blanch cabbages, one at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water. Working from the 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.</p> <p>Drain leaves on tea towels; cut out coarse veins and set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.</p> <p>In a large shallow Dutch oven, melt butter over medium-high heat; sauté onions, caraway seeds, salt and pepper for about 10 minutes or until onions are golden. Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer for about 30 minutes or until thickened. Set aside.</p> <p>For the filling use a medium saucepan and melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper, stirring occasionally, for about 10 minutes or until softened. Add rice and cook, stirring, for 1 minute. Add stock and bring to boil. Reduce heat, cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed.</p> <p>Transfer to a large bowl and let cool for 5 minutes. Stir in pork, parsley, dill, egg, salt and pepper.</p> <p>Spread 1 cup of the tomato mixture in 24-cup (6 litres) roasting pan or Dutch oven. Spoon ¼ cup filling onto centre of each of the 24 reserved leaves; fold one end and sides over filling and roll-up.</p> <p>Arrange half, seam side down, in pan and top with half of the remaining tomato mixture. Arrange remaining rolls on top and pour leftover tomato mixture on top.</p> <p>Top with reserved cabbage leaves to prevent scorching. Cover and bake for about 2 hours or until tender.</p> <p>Makes approx. 8 servings</p>