I LOVE cabbage rolls!
I grew up eating my grandma's cabbage rolls. She would make them with pickled cabbage or fresh cabbage. Both work for me.
In fact, it's the cooked cabbage that is my favourite part – the tomato-ey goodness soaking into the cabbage with the heartiness of the beef, rice and pepper infusing from the inside - what's not to like? I've eaten cabbage rolls most of my life, but have yet to make them myself.That has to change.
Maybe I'll start with Mary Gale Smith's simple "Lazy cabbage roll" recipe. It's quick, easy, affordable and tasty.
Grandma would be proud.
Mary Gale Smith's Lazy Cabbage Rolls
- 1/2 medium cabbage, shredded
- 1 lb (481 g) ground beef
- 2 onions, chopped fine
- 2 tins (10 oz/284 mL x 2) tomato soup – low sodium
- 3/4 (about 200 mL) water
- 1/4 tsp garlic powder
- 1 tsp unsalted butter
- 1/2 tsp pepper
- 3 cups (750 mL) cooked rice
1. Place 1/2 cabbage in a buttered 9X13" ovenproof dish
2. Combine soup with 3/4 tin water, and pour about a fourth on the cabbage
3. Sauté onions in butter & brown the ground beef
4. Mix beef, onions, spices, rice and another fourth of the soup mixture and place on the cabbage
5. Top with the rest of the cabbage, and then add the rest of the soup mixture
6. Bake at 350 degrees for one hour
For a vegetarian version, omit the beef or try a ground beef soy alternative.
Cabbage heads can be made into cabbage rolls and frozen, or stored in cold rooms for future use.
Nutritional information per serving:
Fat 10 g
Saturated Fat 4 g
Sodium 68 mg
Protein 18 g
Carbohydrate 25 g
Dietary fibre 2 g
Recipe adapted from Mary Gale Smith