Lazy Cabbage Rolls

Lazy
Cabbage Roll
Casserole
Serves 8
About 20 minutes to prepare and
90 minutes to cook
This recipe was adapted from the Baker Lake Prenatal Nutrition Program.
Tip
You can serve this dish with plain
yogurt or sour cream.
Ingredients
8 cups
¼ cup
cabbage,
tomato paste
chopped
1 cup
uncooked
minute rice
(brown or white)
Ulu or knife
1 cup
water
½ teaspoon
salt
1 ½ pounds
1
Cutting board
Measuring cups
Measuring spoons
Large frying pan
Can opener
lean ground pork
(or any other ground meat)
Kitchen Supplies
¼ teaspoon
pepper
(optional)
9x13 inch baking
dish, greased
Aluminum foil
onion,
chopped
1 can (10 oz)
condensed
tomato soup
1 tablespoon
oregano
(optional)
This resource was created with
financial contributions from
Health Canada and the Public
Health Agency of Canada.
Steps
1
Preheat oven to 350°F.
2
Put chopped cabbage in
bottom of baking dish
and press down.
3
Sprinkle uncooked rice
over cabbage and set
aside.
4
Turn heat to medium
high. Cook pork and onion
until pork is brown and
onion is soft, stirring often.
5
Add tomato soup, tomato
paste, water and salt.
If using, add pepper and
oregano. Stir.
6
Spoon mixture evenly in
the baking dish on top of
the cabbage and rice.
NOTE: If using caribou or muskox,
add 1 tablespoon oil to pan before
cooking.
7
Cover dish tightly with
aluminum foil. Bake for
90 minutes. While baking,
check on it once or twice –
if it appears too dry, add
some water then cover it
again and continue baking.
8
The casserole is done
when the cabbage
and rice are no longer
crunchy.
Enjoy!