Download Printable PDF

Ingredients:

1 pound (0.5 kg) ground beef, lean
1/2 onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1/2 teaspoon salt
1 cup water
1/2 cup rice, white, uncooked
1/4 cabbage
1 can (680 mL) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil

Directions:

1. Preheat oven to 375°F.
2. In a frying pan, add ground beef, chopped onion, carrot, celery and salt. Cook on medium heat until ground beef is browned (no pink). Drain mixture and set aside.
3. In a separate pot, bring 1 cup water to a boil, add rice. Let water return to a boil and then turn heat to very low and cover with a lid. Cook for 15 minutes. Fluff with a fork and set aside.
4. Remove outer leaves from a cabbage. Cut 1/4 of the cabbage into fine pieces and set aside. (Save the other part of the cabbage for other recipes)
5. In a bowl, mix together tomato sauce, sugar, oregano and basil.
6. In a greased 9×13 inch rectangle pan, layer the ingredients in this order:
   – Half of the chopped cabbage
   – 1 cup tomato sauce
   – Ground beef and vegetable mixture
   – Cooked rice
   – 1 cup tomato sauce
   – Rest of cabbage
   – Rest of the tomato sauce
7. Cover pan with aluminum foil. Bake in oven for 1 hour or until center is hot and cabbage is soft. Serves 6