Cabbage roll casserole

This casserole provides all the flavour of cabbage rolls without the work of rolling them!
Cabbage casserole in blue ceramic pot
8 servings  / 45 min

Prep 5 min / Cook 40 min

Canola oil helps keep saturated fat content low.

  • 2 tbsp (25 mL) canola oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb (500 g) extra lean ground sirloin
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) ground black pepper
  • 2 cups (500 mL) chopped cabbage
  • 1 can (796 mL/28 oz) diced tomatoes
  • 3/4 cup (175 mL) long grain brown rice
  • 1 cup (250 mL) sodium-reduced vegetable or beef broth
  1. In large skillet with lid, heat canola oil over medium. Sauté onions and garlic about 5 minutes.
  2. Add ground beef. Brown about 5 minutes over medium-high heat. Season to taste with salt and pepper.
  3. Add cabbage, tomatoes, rice and broth and stir well. Bring to a boil. Reduce heat to low simmer, cover and cook for 30 minutes or until rice is tender. If preferred instead, after bringing mixture to a boil, bake in oven-proof skillet with lid in 180 °C (350 °F) oven for about 40 minutes.
Nutritional info per serving (1 cup/250 mL)
  • Calories 200
  • Protein 14 g
  • Total Fat 6 g
    Saturated Fat 1 g
    Cholesterol 30 mg
  • Carbohydrates 22 g
    Fibre 2 g
    Sugars 5 g
    Added sugars 0 g
  • Sodium 140 mg
  • Potassium 101 mg

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