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Cabbage Roll Casserole

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.


  • 2 tablespoons canola oil 30 mL
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound extra lean ground sirloin 500 g
  • 1/4 teaspoon salt 1 mL
  • 1/4 teaspoon 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.
  4. If preferred instead, after bringing mixture to a boil, bake in oven-proof skillet with lid in 350 degrees F (180 degrees C) oven for about 40 minutes.

8 servings | serving size 1 cup (250 mL)

nutritional analysis Per Serving Calories 200 Total Fat 6 g Saturated Fat 1 g Cholesterol 30 mg Carbohydrates 22 g Fiber 2 g Sugars 5 g Protein 14 g Sodium 140 mg Potassium 101 mg

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

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