RECIPE

Cabbage Rolls with Beef & Butter Chickpea

Name: Cabbage Rolls with Beef & Butter Chickpea
Cook time: 45 mins
Total time: 45 min
Yield: 4
Ingredients: 1 pouch TASTY BITE®/MD Butter Chickpea; 1/2 lb lean ground beef (225 g); 1 cup leftover cooked basmati rice (185 g); 1 small onion, finely diced (75 g); 2 cloves garlic, minced (10 g); 1 tsp garam masala (2 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (1 g)

TIME

45 mins

INGREDIENTS

18 items

MAKES

4 servings

Classic stuffed cabbage gets a vibrant Indian-inspired twist with seasoned ground beef, fragrant basmati rice, and creamy TASTY BITE®/MD Butter Chickpea baked inside tender cabbage leaves.

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INGREDIENTS

Butter Chickpea & Beef Filling:

1 pouch TASTY BITE®/MD Butter Chickpea
1/2 lb lean ground beef (225 g)
1 cup leftover cooked basmati rice (185 g)
1 small onion, finely diced (75 g)
2 cloves garlic, minced (10 g)
1 tsp garam masala (2 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (1 g)

Cabbage Rolls:

8 large cabbage leaves (400 g)

Butter Chickpea Tomato Sauce:

1 pouch TASTY BITE®/MD Butter Chickpea
1 can crushed tomatoes (680 g)
1 tsp sugar (4 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (1 g)
1/2 tsp smoked paprika (1 g)
1/4 cup water (60 mL)

Garnish & Serving:

2 tbsp fresh coriander, chopped (8 g)
1/4 cup plain Greek yogurt (60 g), optional

PRODUCTS USED

Butter Chickpea
All Natural Indian Entrée

SEE DETAILS

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1
Blanch the Cabbage Leaves: Bring a large pot of water to a boil. Carefully blanch the cabbage leaves for 2 to 3 minutes until softened and pliable. Using tongs, transfer the leaves immediately to an ice bath to stop cooking, then drain well, pat dry, and set aside.
2
Brown the Beef & Aromatics: Heat a large skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add the diced onion and cook for 3 minutes until softened and translucent. Stir in the minced garlic and garam masala; cook for 30 seconds until fragrant.
3
Prepare the Filling: Transfer the beef and onion mixture to a large bowl. Add 1 pouch of TASTY BITE®/MD Butter Chickpea, cooked basmati rice, kosher salt, and black pepper. Using the back of a fork or spoon, lightly mash some of the chickpeas to help bind the mixture, then stir well until evenly combined.
4
Assemble the Cabbage Rolls: Lay the blanched cabbage leaves flat on a clean surface with the stem ends facing you. Place approximately 1/3 cup (80 g) of filling onto the centre of each leaf. Fold the sides inward over the filling and roll up tightly from bottom to top into neat parcels.
5
Whisk the Spiced Tomato Sauce: In a separate medium bowl, whisk together the second pouch of TASTY BITE®/MD Butter Chickpea, crushed tomatoes, sugar, kosher salt, black pepper, smoked paprika, and water until uniform.
6
Assemble & Bake: Preheat oven to 375°F (190°C). Spread 1 cup (240 mL) of the spiced sauce evenly across the bottom of a 9 x 13-inch (23 x 33 cm) baking dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce evenly over the tops. Cover the dish tightly with foil and bake for 45 to 50 minutes until the rolls are tender and the sauce is hot and bubbling.
7
Rest, Garnish & Serve: Let rest for 5 minutes before serving. For a rustic presentation, spoon chickpeas from the sauce over the tops of the rolls. Garnish with chopped fresh coriander and dollops of cool yogurt.