Baked Cabbage-Roll Skillet Supper

By Norma Bidwell
The Hamilton Spectator

Makes 6 servings

1 lb (450g) medium ground beef or pork

2 cloves garlic, crushed

1 large cooking onion, peeled and chopped

1 can (14 oz/398 mL) tomato sauce

1/2 cup (125 mL) water

1 cup (250 mL) 5-minute rice

1 tsp (5 mL) paprika

1/2 tsp (2 mL) dried dillweed

1/4 tsp (1 mL) each salt and pepper

1/2 head cabbage

Sour cream for garnish

In a large, wide saucepan over medium heat, cook meat and garlic, stirring often with fork to keep meat crumbly. Add 1 to 2 tsp (5 to 10 mL) vegetable oil, if meat sticks.

Stir in onion until meat loses its redness, a total of about five minutes. Stir in tomato sauce, water, rice, paprika, dillweed, pepper and salt. Cover and bring to a boil. Set aside.

Meanwhile, slice the cabbage in 1x3-inch (2.5 x 6 cm) strips. Stir into the meat mixture. Cover tightly and reduce heat to medium low, cook, stirring often, until rice and cabbage are tender, 10 to 15 minutes. Serve with sour cream.

Nutrition per serving: (without sour cream): 410 calories; 16 g fat; 18 g protein; 47 g carbohydrates; 4 g fibre.