For those who have never been fond of the traditional rice-and-meat-filled cabbage rolls, these will win you over on the first bite. Serve either as a main luncheon or dinner dish or serve as finger food dunked in your favourite tomato sauce. A slightly spicy sauce is recommended to complement the mild tasty cheese, leek and ham filling.
20 to 30 minutes
Makes 12 rolls
Remove damaged outer leaves from cabbage and with sharp knife, remove core and discard. Place whole cabbage in large pot of boiling salted water and remove each leaf with tongs as it softens and becomes tender, about 10 minutes. Place softened leaves in cold water; drain.
Meanwhile, in skillet, cook leeks in oil with nutmeg and pepper to taste until softened, 5 to 7 minutes. Remove from heat, Add cream cheese; combine well.
Dry cabbage leaves and remove thick hard portion of spine by cutting 'V' shape. Lay single leaf flat. Top with sliceof ham, then cheese, cutting to fit if necessary; add 1tbsp (15 mL) of the leek mixture and spread. Roll up cabbage leaf, folding in sides and tightly enclosing mixture.
If serving as a main course, place cabbage rolls, seam side down, in casserole; cover with desired amount of tomato sauce. Bake in 350°F (180°C) oven for about 25 minutes. Serve immediately.
If serving as an appetizer, place cabbage rolls on steamer tray over boiling water; steam for 10 to 12 minutes. Cut each cabbage roll in half on the diagonal and serve immediately on heated platter with bowl of hot tomato sauce for dipping.