Total Time
2hrs 48mins
Prep 30 mins
Cook 2 hrs 18 mins

This recipe is almost like cabbage rolls without the work. It serves 8 to 10 so is great for entertaining and, even better, can be made ahead and refrigerated or frozen. In fact, the flavour improves when reheated! The recipe comes from a 1983 Canadian Living publication called Everyday Cookbook Special. NOTE: After receiving a few reviews I've reduce the sugar and vinegar by half. I completely agree that this was too sugary.

Ingredients Nutrition


  2. In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
  3. Stir in salt and transfer to a large bowl.
  5. Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
  6. Stir in paprika and pepper then set aside.
  8. In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
  9. in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
  10. Sprinkle with half the rice, then 1/3 of the tomato sauce.
  11. Repeat layers, finishing with the cabbage and tomato sauce.
  12. Cover and bake for 2 hours at 325F or until cabbage is tender.
  13. Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
  14. NOTE:.
  15. Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
  16. To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.
Most Helpful

3 5

This was good. It was a little to sweet for my guys. I liked it though.

5 5

I made this according to the directions only doubled the sauce, it came out wonderful. Everything including the rice was cooked and it reheated well also.

2 5

I followed these directions exactly, but the rice was not cooked at all, the onions in the tomato sauce were not cooked, and overall, I was very disappointed because it sounded like such a good recipe! The sourcream border makes the recipe, though, because without that, all you really taste is brown sugary tomatos. I won't be making it again, but you never know until you try I guess.