No Fuss Cabbage Rolls
No steaming, no stuffing or no rolling -- this recipe delivers the great taste and goodness of traditional
cabbage rolls without all the work. Preparation takes a mere 10 minutes. Packaged coleslaw mixtures,
sold in grocer's produce section eliminate shredding your own cabbage.
1L shredded cabbage 4 cups
500 g extra lean ground beef* 1 lb
1 large onion, finely chopped 1
2-3 mL garlic powder 1/2 - 3/4 tsp
2 mL salt 1/2 tsp
150 mL uncooked long grain rice 2/3 cup
875 mL Tomato Juice 3 1/2 cups
75 mL Chili Sauce 1/3 cup
Sour cream, optional
In large 10-cup (2.5 L) casserole, layer a third of the cabbage, half of each of the meat, onion, garlic
powder, salt and rice. Pour 1 cup (250 mL) Tomato Juice over layers. Add a second layer of the six
ingredients and then another cup of Tomato Juice. Top with remaining cabbage. Stir Chili Sauce into
remaining Tomato Juice; pour over casserole. Bake covered, in 325° F(160° C) oven 1 1/2 - 2 hours.
Serve with sour cream, if desired.
Makes 8 servings.
Lycopene per serving - 13 mg
*If using regular ground beef, brown and drain before layering in casserole.