Cabbage Roll Cups & Cheese Pinwheel Buns

Cabbage Roll Cups & Cheese Pinwheel Buns

Cabbage Roll Cups


Use silicone muffin pans to make these delicious "cabbage rolls" that don't require the skill to roll cabbage leaves.
1 tsp vegetable oil
1 lb. (500 g) lean ground beef
1 onion, peeled, finely diced
1 carrot, peeled, coarsely grated (3/4 cup grated)
1 1/2 cups cooked white rice
1 1/2 cups tomato sauce
1 egg
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp nutmeg
pinch black pepper
1 Savoy cabbage
2 cups tomato sauce for garnish
1) Preheat oven to 400 F.
2) Place silicone muffin pans (12 cups) onto baking sheet. Have ready piece of parchment paper large enough to cover muffin pans, plus another baking sheet of the same size.
3) In large skillet, heat vegetable oil to medium-high. Add ground beef, onion and carrot, cook while breaking up meat into small pieces. Cook until beef is lightly browned and onions and carrot are soft. Remove from heat.
4) Stir in rice.
5) In bowl, whisk together tomato sauce and egg. Blend into mixture in skillet.
6) Mix in salt, nutmeg and pepper. Set aside while blanching cabbage.
7) Bring large pot of water to simmer (If pot is not big enough to hold head of cabbage, cut cabbage in half lengthwise through core so that cabbage halves can be blanched in two smaller pots of water).
8) To prepare cabbage for blanching, use large sharp-ended knife to cut around core of cabbage on the bottom. When water simmers, place cabbage in pot. Simmer 10 minutes. Drain. Fill pot with cold water to cool down cabbage. Drain again after cabbage has cooled enough to handle.
9) Pull off large pieces of cabbage leaf (don't use tough centre "rib" section of leaves) and line silicone muffin cups with them, adding about an inch of overhand above rim of cups. Overlap pieces of cabbage to avoid gaps in lining. Fill each cup level with meat filling, pressing down gently. Fold over leaf overhang to cover filling. Press down gently to hold leaves in place. Make 12 cups.
10) To bake, cover muffin pans (which are on baking sheet) with parchment paper. Place second baking sheet over top the parchment (this prevents cabbage from curling up during cooking). Bake on middle rack of oven 30 minutes.
11) Just before baking time finishes, heat 2 cups tomato sauce in saucepan to spoon over cabbage roll cups to serve.
11) To un-mold cups, hold both baking sheets -- sandwiching muffin pans -- turn over. Remove muffin pans to release cabbage roll cups. Serve immediately with hot tomato sauce over top. Makes 12 Cabbage Roll Cups.
Freezing and Reheating Tips: Cabbage Roll Cups freeze well. Cool to room temperature then set in single layer inside large plastic freezer bag to freeze. To reheat, preheat oven to 400 F. Drop 1 teaspoon water into each silicone muffin cup, place frozen Cabbage Roll Cups (do not thaw) back into silicone cups. Cover with parchment paper (top baking sheet is not needed this time). Bake 45 minutes, or until heated through.  If only reheating 2 cabbage rolls, adjust baking time to 30 minutes.
Cheese Pinwheel Buns


Fresh pizza dough made into buns swirled with savoury fillings.

2 tsp olive oil
750 g (1 1/2 lb) fresh pizza dough
2/3 cup tomato sauce
1 1/2 cups coarsely grated Cheddar cheese
2 stalks green onion, finely sliced
1/4 cup finely chopped sun-dried tomatoes
1 jalapeno pepper, seeded, finely chopped (optional)
2 tbsp grated Parmesan cheese

1) Preheat oven to 400 F.
2) Line 12 muffin cups with paper liners (either regular or jumbo size).
3) Rub olive oil on wooden board for pressing out pizza dough.
4) Cut dough into two equal size pieces. Press first piece into an 8 1/2 x 12-inch rectangle (Tip: Instead of measuring with a ruler, use an 8 1/2 X 11-inch piece of paper as a rough guide. The dough should be an inch longer than the paper length.)
5) Spread half the tomato sauce onto dough. Sprinkle with half the Cheddar cheese, green onion, sun-dried tomatoes and jalapeno pepper, if using.
6) Beginning on 12-inch side, roll dough tightly into cylinder. Cut into 6 equal segments. Place segments -- pinwheel side up -- into paper-lined muffin cups. Repeat process with remaining dough and toppings (do not add Parmesan to filling).
7) Sprinkle Parmesan cheese on top of pinwheels in cups.
8) Bake on middle rack of oven 25 to 30 minutes, until risen and golden. Makes 12 Cheese Pinwheel Buns.


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