Cabbage Rolls with Roasted Vegetable Sauce

Yield: 8 rolls

Ingredients

Cabbage Rolls

• 1 large head of green cabbage
• 5 cups wild and long grain rice cooked (1250ml)
• 1 ½ cups 2% cottage cheese (375ml)
• ½ cup of grated parmesan cheese (125ml)
• 2 medium beefsteak tomatoes, chopped medium dice
• ½ cup fresh chopped basil (125ml)
• 1 tablespoon of freshly chopped oregano (15ml)
• 1 teaspoon freshly chopped thyme (5ml)
• 12 toothpicks soaked in water for 15 minutes
• Salt and pepper to taste
• 1 tablespoon of olive oil for drizzling (15ml)
• 1 recipe of roasted vegetable sauce (recipe follows)

Roasted Vegetable Sauce

• 1 medium red onion quartered
• 3 vine ripened tomatoes cut in halves
• 2 medium zucchini sliced in ½ inch rounds (8mm)
• 2 red bell pepper seeded and sliced in 1inch pieces (16mm)
• 4 cloves of garlic placed on skewer
• 3 tablespoons olive oil (45ml)
• Salt and pepper to taste 2
• bamboo skewers soaked in cool water for 1 hour

Dressing

• 2 teaspoons sugar (10ml)
• 1 tablespoon balsamic vinegar (15ml)
• 3 tablespoons freshly chopped basil (45ml)
• 1 tablespoon freshly chopped oregano (15ml)
• 1 cup diced stewed tomatoes (250ml)
• Salt and pepper to taste

Directions

1. Prepare rice by following manufacturer instructions. Let cool.
2. Using a sharp knife remove core from cabbage.
3. Place cored cabbage head in a large pot of boiling salted water. Boil cabbage on high heat for 2 minutes.   Remove cabbage from water and let cool slightly.
4. Clean the blanched cabbage by carefully removing leafs from base and keeping shape intact.  Refresh leaves in ice water bath.
5. Strain the cabbage and pat dry. You should have 8 large leaves
6. Combine the cooked, cooled rice, cheese, chopped tomato and herbs in bowl. Season with salt and pepper.
7. Place the leaves of cabbage down on work surface slightly flattening them (if the ribs of the cabbage are so firm they won’t flatten cut a small triangle from the center bottom of rib).  Add 1 cup (250ml) of filling evenly in the center of each cabbage leaf.  Tuck cabbage sides over making an envelope and roll up to the end of cabbage leaf.  Secure with a presoaked toothpick.  Repeat the process until all filling is used.  You should have 8 large rolls.
8. Preheat barbeque to 350°F/176°C or medium heat.
9. Drizzle cabbage rolls with olive oil and season with salt and pepper.
10. Oil preheated barbeque grill.
11. Place the cabbage rolls on grill and sear each side for 1 minute or until lightly charred.  Reduce heat to 300°F/148°C or medium low and continue to cook for 15 minutes.
12. Remove cabbage rolls from the grill and place on a tray.
13. Serve covered with Roasted Vegetable Sauce. (Recipe follows)

Roasted Vegetable Sauce

1. Preheat barbeque to375°F/190°C or medium high heat.
2. Thread garlic cloves onto pre-soaked skewers 5 per skewer.
3. Place all chopped vegetables in a bowl.
4. Drizzle the chopped vegetables with olive oil and season with salt and pepper Toss the vegetables to ensure each is evenly coated in oil and seasoning.
5. Oil preheated barbeque grill.
6. Place onions and garlic on grill for 4 minutes per side or until slightly soft and caramelized.  Remove from grill and place in a large bowl.
7. Place the tomatoes cut side down directly on the grill and cook for 3 minutes per side.  The skins will be slightly charred and the flesh will be tender. Add to the bowl with the onions.
8. Place remaining vegetables on grill for 2 minutes per side or until nicely charred.   Remove vegetables and add to the bowl with the onions, garlic and tomatoes. Let cool.
9. Peel skins from garlic and tomatoes.
10. In a bowl mash tomatoes and garlic.  Add sugar, balsamic vinegar, canned diced tomatoes, herbs and salt and pepper.
11. Chop the remaining vegetables in small pieces and add to bowl.
12. Place mixture in a saucepan set over medium heat for 5 minutes.
13. Pour the sauce over grilled Cabbage Rolls.