Sweet and Sour Cabbage Casserole

Cabbage rolls are very popular, but it takes time to roll up all those cabbage leaves. In this recipe you just layer the cabbage with the stuffing and sauce, for the same traditional flavours without the fuss. The meat and rice mixture can also be made into meatballs. You can poach them in the sauce without even browning them first.

1		Small cabbage
1 lb	500 g	Extra Lean or Lean Ground Beef
2 cups	500 mL	Cooked brown or white rice
1		Clove garlic, minced
1		Egg
¼ cup	50 mL	Whole wheat or regular bread crumbs
¼ cup	50 mL	Ketchup
1 tsp	5 mL	Salt
¼ tsp	1 mL	Pepper
6 tbsp	75 mL	Chopped fresh parsley, divided
1 tsp	5 mL	Vegetable oil
1		Onion, chopped
1		Clove garlic, finely chopped
¼ cup	50 mL	Brown sugar
2 tbsp	25 mL	Lemon juice
1 28-oz	796 mL	Can plum tomatoes, with juices
½ cup	125 mL	Cranberry juice or pineapple juice
		Salt and pepper to taste

1.	Place cabbage in freezer and freeze for 2 days. Completely defrost, remove core and separate leaves. (Instead of freezing, you can separate leaves and cook in a large pot of boiling water for 5 minutes.)
2.	In large bowl, combine ground beef, cooked rice, minced garlic, egg, bread crumbs, ketchup, salt, pepper and 2 tbsp (25 mL) parsley.
3.	To prepare sauce, heat oil in large nonstick saucepan on medium heat. Add onion and chopped garlic and cook gently for a couple of minutes until fragrant but not brown.
4.	Add sugar, lemon juice, tomatoes and cranberry juice; bring to boil. Add 2 tbsp (25 mL) parsley and cook for 15 minutes, breaking up tomatoes with spoon. If too thick, add about ½ cup (125 mL) water or juice. Season with salt and pepper.
5.	Cut tough ribs from cabbage leaves and line bottom of 11 x 7-inch (2 L) baking dish with 2 to 3 layers of cabbage leaves. Spread with half of meat mixture and one-third of sauce. Repeat with cabbage, meat and sauce. Top with final few layers of leaves and spread with remaining sauce.
6.	Place casserole on a baking sheet and cover with foil. Bake, covered, in a preheated 350°F (180°C) oven for 40 minutes. Uncover and bake for 10 minutes longer. Sprinkle with remaining 2 tbsp (25 mL) parsley and allow to rest for 10 minutes before serving. Cut into squares, being careful to cut right through all the cabbage leaves. (Don't worry if casserole is a little watery; just drain off any extra liquid).

Makes 6 to 8 servings.

Per serving: 394 Calories , Protein 22 g, Fat 10 g (Saturates 4 g, Cholesterol 75 mg), Carbohydrate 54 g (Fibre 7 g), Sodium 875 mg, Potassium 1083 mg
Excellent source: Vitamin C, Niacin, Vitamin B6, Folacin, Vitamin B12, Iron
Good source: Thiamin, Riboflavin

Recipes from HeartSmart^TM. The Best of HeartSmart^TM Cooking. Copyright © 2006 by the Heart and Stroke Foundation of Canada and Bonnie Stern Cooking School Ltd. Published by Random House Canada.