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We are located in Sherwood Park Alberta. We have been making cabbage rolls since 1994. We are one of the largest producers of cabbage rolls in Western Canada.
We make Ukrainian style cabbage rolls following traditional recipes and methods, we include enough meat to flavor the rice; generally, there is more rice then meat. We make three kinds of cabbage rolls which are generally made with fresh sweet cabbage leaves.
Our cabbage rolls are made from the finest ingredients; fresh cabbage bursting in flavour and picked at the peak of the season. We use Alberta beef or smoked Canadian bacon. We season our rice with great flavours and make bite sized rolls which are right for any occasion.
Ensure you thaw cabbage rolls for best results
Arrange thawed rolls snugly seam side down in roasting pan or casserole dish. To avoid burnt rolls, line your pan or dish with wax paper or cabbage leaves.
In a bowl mix 2 cups of tomato soup or sauce with 2 cups of water. Pour mixture over rolls. Sauce should completely cover the rolls
Cover dish with lid or foil and bake for 2 to 3 hours. Cabbage rolls will be done when pierced easily with a fork. Serve with remaining sauce and enjoy!
Typically, Ukrainian style cabbage rolls were made from either pickled or parboiled cabbage leaves. Fillings traditionally contained rice only, since the typical peasant diet was largely vegetarian due to the higher cost of meat. Occasionally, the rice filling was mixed with small amounts of meat. Our rolls are made using traditional Ukrainian recipes and methods; we include enough meat to flavor the rice.
You can make a Ukrainian Platter consisting of cooked cabbage rolls, perogies and kielbasa or sausage.
You can serve with mashed potato and a crusty Italian/French bread to mop up the sauce. You can serve with potatoes and carrots with the rolls and serve it with a nice crusty Italian bread.
It can also be a great side dish to turkey, steak or roast chicken. Serve it anywhere in place of rice.
Any time. Most homes will serve cabbage rolls as part of the holiday meals like Thanksgiving, Christmas and Easter. However with the option of using a slow cooker, and since our rolls are premade and this takes away all the hard work cabbage as such rolls can be served anytime of the year.
PASTA TIME pasta that is made in our plant in Sherwood Park, Alberta.
PASTA TIME has been in business since the 1990s and has been making high quality pasta since the early days. To maintain high quality standards in the new plant, we use traditional recipes and our equipment is the manufactured by a word class company, Dominioni Punto Pasta based outside Milan, Italy. The durum semolina we use in our pasta comes from Southern Alberta which has the best wheat available in North America
Durum wheat is a hard wheat that when milled properly produces high-quality semolina. It is high quality because semolina has proteins in it that contain elevated quantities of gluten. These attributes, along with the compact structure of semolina, allow PASTA TIME products to maintain its cooking consistency, delicious flavor, and al dente texture.
The quality of pasta is very dependent upon the kind of wheat used and the manufacturing process. PASTA TIME uses a blend of the finest durum wheat to produce the semolina which ensures excellent cooking properties of our pasta.
Yes, you can tell just by looking at it. Good pasta will have a unique yellow color. Properly grown, stored, milled, pasta will have very few defects such as black specks, white spots, or cracks. During cooking, the pasta will not clump together or form surface stickiness, and it should have good texture and elasticity upon chewing. Visually the pasta should be an amber yellow color, uniform in size and shape, and without grayish or reddish shades. Quality pasta will have a pleasant taste and aroma, and always cook al dente.
Since all of PASTA TIME products are frozen, Pasta should be stored in a freezer cool at a minimum temperature of -18 degrees Celsius.
All of our products are completely preservative free. The special processing method that we use for our pasta and sauces guarantees an absolutely natural product.
The only difference is the size of the pasta. Tortelloni are slightly larger than the Tortellini. Tortellini comes in a variety of flavors and fillings. It is made smaller so that it is versatile in making meals for young children as well as adults.
The difference between the two shapes also really depends on usage. Traditionally, tortellini is often cooked in a simple broth. Tortellini is also great with just a little olive oil and freshly grated Parmigiano Reggiano.
PASTA TIME shelf-stable pasta is a perfect balance between a thin, delicate layer of pasta and a flavorful, authentic Italian filling. The pasta complements the filling and does not overpower it. Our pasta is not chewy or doughy, and does not break or fall apart during cooking.
Always use plenty of water when cooking pasta – at least one quart of water for every quarter pound of pasta. Be sure to use a large enough pot to allow the pasta plenty of room to cook properly. The typical procedure for cooking pasta is to bring 6-8 quarts of water to a boil; add salt; add the pasta, and cook according to the package directions.
Salt is always used in preparing pasta in Italy. A touch of salt in the water brings out the flavor of the pasta. Sea salt is recommend since it is a natural product that enhances the flavor without creating salty-tasting pasta. If you are on a sodium-restricted diet, the salt may be omitted.
It is important for two reasons: taste and digestion. When pasta is cooked al dente the flavor remains and is not cooked out. Some studies suggest that al dente pasta is easier to digest and eating overcooked pasta requires the digestive system to work harder.
Pasta should not be rinsed after cooking. This method was utilized to rinse excess starch off the pasta. When poor-quality wheat is used, the pasta releases too much starch and sticks together. Because our pasta is made with high-quality durum wheat, the natural starches released from our pasta complement the pasta meal. These starches allow the sauce to adhere to the pasta better.
Yes Pasta is healthy source of food. Pasta itself is not fattening. Pasta, a low-fat food, becomes fattening only when it is consumed in quantities larger than the body requires and/or when it is combined with large amounts of fat-rich ingredients such as oil, butter, cream, cheese, sausage, meat, etc.
Troika Foods started out in Edmonton, Alberta over two decades ago. In July 2010, Troika Foods purchased Pasta Time, another Alberta-based business specializing in filled frozen pasta, fresh cut pasta, and assorted sauces. Though the company, people, and products have evolved, we continue to use traditional recipes and techniques in order to create delicious products without any preservatives or additives.
We are an Alberta gem offering a wide array of products. We continue to make cabbage rolls in a Ukrainian style using traditional methods, and we also make a full line of filled pasta offering our retail and food service customers a variety of shapes and fillings to choose from, made with the freshest ingredients.
Wherever possible, we buy local Alberta products and support local businesses including: Alberta farm fresh eggs, over 1000 lbs. of Alberta cabbage a day and our wheat flour and semolina for our pasta comes from Southern Alberta, considered one of the best wheat sources in North America.