Whether you make them big or small or with or without meat, cabbage rolls are their own brand of comfort. Give this version a try.
1 1/2 cups Arborio rice
2 tsp butter
2 tsp extra-virgin olive oil
1 yellow onion, finely chopped
1 tsp salt
1 tsp freshly cracked pepper
1 head green cabbage, generously cored
2 cups of your favourite tomato sauce
1/4 cup cream
Preheat your oven to 350˚F, and prepare your Arborio rice according to the directions on the package.
While the rice cooks, heat the butter and olive oil in a large pan over medium heat. Add the onions, salt and pepper, and reduce the heat to medium-low. Cook for 5 to 7 minutes, stirring occasionally. When the rice is cooked, stir in the sautéed onions, and set aside.
To blanch the cabbage leaves, bring a large stockpot filled with water to a boil. Place the cored cabbage in the water, and with tongs, peel off the leaves in layers as they loosen and separate from the head. Place the leaves on a plate to cool, and trim the leaves of their bumpy, thick ribs near the base.
Next, place the tomato sauce and cream in a small pot, and bring it to a simmer over medium heat. Spread half of the sauce into a casserole dish, and set it aside.
Spoon 3 or 4 tablespoons of rice into the centre of a leaf, then wrap the sides inward and fold the side closest to you over the rice and slightly under it. Continue rolling forward as tightly as possible. Place the roll seam-side down in the prepared casserole dish, and repeat with the remaining cabbage and rice. Evenly pour the remaining tomato sauce over the cabbage rolls, and cover with foil or a lid. Bake in the preheated oven for 1 hour.