Almost Cabbage Rolls

Cabbage rolls minus all the work! You can serve this with sour cream or yogurt on the side, a cucumber salad and mashed potatoes.
  • Prep time 20 mins
  • Cook time 120 mins
  • Yields 8

Tested by BT!

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  • Recipe Attribution Vancouver Community Kitchen participants with Karen Barnaby, from Many Hands Cookbook


  • 2 Tbsp. vegetable oil
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 1 lb. ground beef
  • 1/2 cup raw white rice
  • 2 14 oz. cans tomato sauce
  • 1/3 cup vinegar
  • 1 Tbsp. brown sugar
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • dash Tabasco sauce
  • 8 cups coarsely chopped cabbage


  • measuring cups and spoons
  • cutting board and knife
  • large frying pan
  • wooden spoons
  • medium bowl
  • 9 x 13" baking dish
  • aluminum foil


  1. In a large frying pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion is soft.
  2. Add the ground beef and cook, crumbling with the spoon until no longer pink. Stir in the rice.
  3. Preheat the oven to 350°F.
  4. Combine the tomato sauce, vinegar, sugar, Worcestershire sauce, salt, pepper and Tabasco sauce in a medium bowl.
  5. In the baking dish, layer one-third of the cabbage on the bottom. Spread one-half of the beef mixture on top and drizzle with one-third of the tomato sauce.
  6. Repeat, ending with a layer of cabbage and tomato sauce.
  7. Cover with foil and bake for 1 3/4 hours. Let rest for 10 minutes before serving.

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