Recipes

Baked Cabbage-Roll Skillet Supper

• 1 lb (500 g) medium ground beef or pork
• 2 cloves Ontario Garlic, crushed
• 1 large Ontario 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 of salt and pepper
• 1/2-head Ontario Cabbage
• Sour cream

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

Stir in onion and cook until meat loses its redness, a total of about 5 minutes. Stir in tomato sauce, water, rice, paprika, dillweed, salt and pepper; cover and bring to a boil.

Meanwhile slice cabbage in 1- x 3-inch (2.5 x 8 cm) strips. Stir into 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.