Source: Patricia Chuey | Category: Diabetes-Friendly, Entrees, Heart-Smart, Sauté/Stir-Frying

Cabbage Roll Casserole

This casserole provides all the flavor of cabbage rolls without the work of rolling them! Canola oil helps keep saturated fat content low.

Cabbage Roll Casserole


  • 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 cups chopped cabbage 500 mL
  • 1 can (796 mL/28 oz) diced tomatoes
  • 3/4 cup long grain brown rice 175 mL
  • 1 cup sodium-reduced vegetable or beef broth 250 mL


  • 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.


8 servings

serving size

1 cup (250 mL).

nutritional analysis

Per Serving

Total Fat6 g
Saturated Fat1 g
Cholesterol30 mg
Carbohydrates22 g
Fiber2 g
Sugars5 g
Protein14 g
Sodium140 mg
Potassium101 mg