Cabbage Roll Casserole
Courtesy of CanolaInfo 8 Servings • 40 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. canola oil (30 mL) |
| 1 medium onion, diced |
| 3 cloves garlic, minced |
| 1 lb. extra lean ground sirloin (500 g) |
| 1/4 tsp. salt (1 mL) |
| 1/4 tsp. ground black pepper (1 mL) |
| 2 c. chopped cabbage (500 mL) |
| 1 can (796 mL/28 oz.) diced tomatoes |
| 3/4 c. long grain brown rice (175 mL) |
| 1 c. sodium-reduced vegetable or beef broth (250 mL) |
Directions:
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 350°F (180°C) oven for about 40 minutes.
* Recipe courtesy of Patricia Chuey and CanolaInfo.
Nutrition:
Calories: 200; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 22g; Fiber: 2g; Sugar: 5g; Protein: 14g; Sodium: 140mg;