Monday, May 21, 2018


It's time to cozy-up with Cabbage. Cabbage is a versatile vegetable that can be eaten raw or cooked.  Cabbage Rolls are typically cabbage leaves stuffed with beef or pork, rice and raisin.  Here's a simpler version that's easy to make ahead of time. It's a family favourite. 

Cabbage Roll Casserole

Serve with boiled new potatoes and a green salad

2 teaspoons canola oil
2 small onions, chopped
1 clove garlic minced
1 pound ground beef
1 – 28 fl oz can chopped tomatoes with juices
1 - 5.5 fl oz can tomato paste
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup cooked rice
1 tablespoon brown sugar
Salt and pepper to taste
4 cups shredded cabbage

Preheat oven to 350 degrees F.  In a large pot, heat 2 teaspoons of oil over medium high heat.  Sauté onions and garlic until soft, about 3-4 minutes.  Turn up heat to high; add ground beef and sauté until no longer pink about 3-4 minutes.  Add tomatoes and their juices, tomato paste, Worcestershire sauce, bay leaf, cooked rice and brown sugar.  Simmer on stove for 5-10 minutes.  Season with salt and pepper.  In a 9 x 13 x 2 inch dish spread half the cabbage.  Spread half the meat mixture on top.  Then add remaining cabbage and top with remaining meat.  Cover with tin foil and bake in oven for 50 minutes.  Can be made a day ahead.  Serves 6.

Cabbage Roll Casserole
Cabbage Roll Casserole

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