Enjoy the comforting taste of classic cabbage rolls with a fraction of the fuss. We make it even easier by using store-bought coleslaw mix to put together this one-dish meal.

Yield: Serves 6.



  • 1 tbsp oil
  • 1 lb lean ground beef
  • 1 1/2 cups chopped onions
  • 2 cloves garlic, finely chopped
  • 1 can (14 oz / 398 mL) tomato sauce
  • 1 3/4 cups water
  • 1/2 cup long grain rice
  • 1 tsp chicken or beef bouillon mix
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp nutmeg
  • 6 cups coleslaw mix
  • Light sour cream


  1. Heat oil in a large frypan over medium heat. Add beef, onions and garlic. Cook, stirring to break up beef, until browned, about 7 - 10 minutes.
  2. Drain off excess fat. Stir in next 8 ingredients (tomato sauce through nutmeg). Bring to a boil. Reduce heat and simmer, covered, for 20 - 25 minutes or until rice is tender and liquid is thickened Sprinkle half of coleslaw mix over bottom of a greased 9x13 inch (23x33 cm) baking dish. Spoon half of beef mixture over coleslaw mix and spread evenly. Sprinkle with remaining coleslaw mix.
  3. Spread remaining beef mixture over top. Bake, covered, at 350ºF for 1 hour or until bubbly and heated through. Serve with sour cream.
Nutritional analysis per serving:

​ 707 Calories, 42.8 g fat, 52.3 g protein, 24.4 g carbohydrate, 3.4 g fibre, 834 mg sodium

Tip: If desired, 2 cans (10 oz/284 mL each) tomato soup may be substituted for the tomato sauce in this recipe. If using tomato soup, reduce water to 1 cup (250 mL).