Rocky Mountain Cabbage Roll

Ingredients

The Rocky Mountain Cabbage Roll differs from the original Caribbean Cabbie Claw in terms of the choice of meat and spices. While the Caribbean version often uses seafood or poultry, the Rocky Mountain adaptation incorporates ground meat, such as beef or bison, which is commonly found in the region. Additionally, the spices used in the Rocky Mountain version may include herbs like thyme and rosemary, which are popular in Rocky Mountain cuisine. We alse have the original recipe for Cabbie Claw, so you can check it out.

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef or bison 500g (1.1 lb) ground beef or bison
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool slightly.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
4. 4.
   Add the ground beef or bison to the skillet and cook until browned. Stir in the dried thyme, dried rosemary, salt, and pepper.
5. 5.
   Gently separate the cabbage leaves and trim the thick center vein. Place a spoonful of the meat mixture onto each cabbage leaf and roll tightly, tucking in the sides as you go.
6. 6.
   Place the cabbage rolls in a baking dish. Pour the tomato sauce and broth over the rolls, ensuring they are fully covered.
7. 7.
   Cover the baking dish with foil and bake for 1 hour, or until the cabbage rolls are tender and the flavors have melded together.
8. 8.
   Serve the Rocky Mountain Cabbage Rolls hot, spooning some of the tomato sauce from the baking dish over each roll.

Treat your ingredients with care...

• Cabbage — Be careful not to overcook the cabbage leaves during the blanching process, as they should remain pliable for rolling.
• Ground beef or bison — Choose lean ground meat for a healthier option, and ensure it is fully cooked before stuffing the cabbage leaves.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the meat mixture.
• For a twist, substitute the ground beef or bison with ground elk or venison for a truly Rocky Mountain experience.
• Serve the Rocky Mountain Cabbage Rolls with a dollop of sour cream or Greek yogurt for added creaminess.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Rocky Mountain Cabbage Rolls as a main course, accompanied by a side of roasted potatoes or a fresh green salad. Garnish with fresh herbs, such as parsley or chives, for an extra touch of freshness.

Presentation advice

Arrange the cabbage rolls on a platter, drizzle some of the tomato sauce over them, and sprinkle with chopped fresh herbs. The vibrant colors of the cabbage and the rich tomato sauce will create an appealing visual presentation.