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.
1 cup (250 mL).
|Total Fat||6 g|
|Saturated Fat||1 g|
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