Everyone loves the tangy sweet-sour flavour of cabbage rolls, but few have time to make these old-fashioned favourites. Here, lasagna noodles hold the cabbage mixture together for an updated pasta version.
- 1 lb (500 g) lean ground beef
- 1 Ontario Onion, chopped
- 2 cloves Ontario Garlic, minced
- 1-1/4 cups (300 mL) beef stock
- 4 cups (1 L) shredded Ontario Cabbage
- 1 Ontario Carrot, grated
- 1 tbsp (15 mL) Worcestershire sauce
- 1/4 tsp (1 mL) each of salt and pepper
- 1 can (20 oz / 796 mL) tomato sauce
- 1/4 cup (50 mL) cider vinegar
- 2 tbsp (25 mL) firmly packed brown sugar
- 1/4 cup (50 mL) raisins
- 12 lasagna noodles
- 2 tbsp (25 mL) chopped parsley (optional)
In large skillet over medium-high heat, cook beef, onion and garlic for 5 minutes, stirring to break up meat. Stir in 1/4 cup (50 mL) beef stock, cabbage, carrot, 1 tsp (5 mL) Worcestershire sauce, salt and pepper; cover and cook for 7 minutes, adding a dash of water, if necessary.
Meanwhile, stir together remaining beef stock, Worcestershire sauce, tomato sauce, vinegar, brown sugar and raisins.
In large pot of boiling salted water, cook noodles about 12 minutes or until al denté. Drain and spread flat on clean tea towel to dry.
Spread 1 cup (250 mL) tomato mixture in 13- x 9-inch (3.5 L) baking dish.
Spread scant 1/2 cup (125 mL) cabbage mixture over each lasagna noodle. Starting at one end, roll up and place seam-side down in pan. Pour remaining sauce over rolls, cover tightly with foil and bake in 350°F (180°C) oven for 20 minutes. Remove foil and bake for another 15 to 20 minutes or until bubbly. Garnish with chopped parsley if desired.
- Protein: 31.5 grams
- Fat: 12.5 grams
- Carbohydrates: 66.5 grams
- Calories: 505