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Lazy Cabbage Rolls

Lazy Cabbage Rolls


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


  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