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.
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