This is the Stuffed and Braised Cabbage with Canadian Canadian-Swiss recipe.
- Prep: 15 min - 20 min
- Cooking: 10 min - 15 min
- 1 savoy cabbage
- 6 oz (180 g) carrots diced
- 6 oz (180 g) onions diced
- 6 oz (180 g) leeks diced
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) butter
- 1 clove garlic minced
- 4 tarragon leaves chopped
- 3 oz (90 g) Canadian Canadian-Swiss or Canadian Emmental or Canadian Mozzarella grated
- Salt and freshly ground pepper to taste
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Separate 8 large cabbage leaves. Remove spines and wash leaves, then blanch them in boiling water 1 to 2 minutes. Cool in cold water and place on a cloth.
In a saucepan, sauté vegetables in butter and olive oil for 2 to 3 minutes. Add garlic and tarragon, season with salt and pepper.
Spread leaves on an oiled pastry sheet. Top with sautéed vegetables and Canadian Canadian-Swiss. Roll up and shape into baby cabbages and place in oven preheated to 350 °F (180 °C) for 5 to 6 minutes.
Jean Soulard, Executive Chef, Le Château Frontenac
These stuffed cabbage can be served as a side dish to many main courses or as entrées. Other vegetables can also be used, such as turnips, mushrooms, zucchini or broccoli.
Reserve the rest of the cabbage for salad, soup or stir fry.