Cabbage Rolls with Maple Syrup

Beef | Main Courses

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Portions: 6


  • 1 medium-size green cabbage
  • 2 Tbsp salt
  • 8 oz ground beef
  • 1 small onion, minced
  • 1 egg, beaten
  • 1 slice sandwich bread, finely crumbled
  • 2 Tbsp pure maple syrup from Canada, divided
  • 1 (15-oz) can tomato sauce


  1. In a stockpot, place cabbage and cover with water; add salt. Bring to a boil, reduce heat and simmer until outer leaves soften, about 10 minutes. Remove 6 large outer leaves; set aside.
  2. Cut the cabbage in quarters; cut out and discard the core. With a sharp knife or in a food processor, finely chop the cabbage and place in a colander to drain.
  3. In a mixing bowl, combine the ground beef, onion, egg, bread crumbs, 2 cups of the finely chopped cabbage, and 1 tablespoon of the pure maple syrup; mix well.
  4. Spread out one of the reserved cabbage leaves and cut out the hard center vein. Form 1/2 cup of the beef mixture into an oval, place it on the leaf and wrap completely. Secure with a toothpick. Repeat with remaining leaves and filling.
  5. In a deep 10- or 12-inch skillet with a tight-fitting lid, stir remaining minced cabbage, tomato sauce and remaining pure maple syrup together. Place the six rolls on top; add water just to cover rolls. Cover pan and simmer on very low heat until rolls are cooked through, 75 to 90 minutes. Remove cabbage rolls to a platter and cover with foil to keep warm.
  6. Increase heat to medium-high and cook until sauce is thickened, stirring frequently for 8 to 10 minutes.
  7. Remove the toothpicks from the cabbage rolls; pour the sauce over the rolls and serve immediately.