Cabbage roll casserole
Canola oil helps keep saturated fat content low. Learn more about fats.
This recipe has been adapted to include Health Canada’s safe recipe style guide.
200 cal
Serves 8
Prep time
0h 5m
Cook time
0h 40m
Total time
0h 45m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. Gently rinse onion, garlic and cabbage under cool running water before preparing these ingredients. -
Step 2
In large skillet with lid, heat canola oil over medium. Sauté onions and garlic for about 5 minutes. -
Step 3
Add ground beef. Brown for about 5 minutes over medium-high heat. Add salt and pepper. -
Step 4
Add cabbage, diced 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. -
Step 5
Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.
Nutritional information
per serving (1 of 8)
- Calories
- 200
- Protein
- 14 g
- Sodium
- 140 mg
- Potassium
- 101 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- Cholesterol
- 30 mg
- Carbohydrates
- 22 g
- Fibre
- 2 g
- Sugars
- 5 g
- Added sugars
- 0 g
