It’s Cabbage Season!


This week at the farm stands, you can find different varieties of fresh cabbage at a reasonable price.  Some of our local supermarkets also have this cheap, delicious and versatile vegetable on sale.   Canned tomatoes  are also on sale or are fresh at the stands so I thought I would share a few variations on cabbage rolls, one of my family’s favourite ways to get our cabbage fix!


My father’s family is Polish and I’ve grown up eating cabbage rolls. If I’m being perfectly honest, though, I don’t like making them. It’s not that it’s hard – I don’t want to discourage you from boiling the cabbage first, adding cooked rice to this recipe and rolling up the filling into leaves – but I’ve found some other ways to get the same taste in about a quarter of the time. With a busy family, these are the options I usually choose. Please don’t tell my grandmother.


Unstuffed Cabbage Rolls


(Recipe adapted from


  • 2 pounds ground beef (any ground meat can be substituted)
  • 1 large onion, chopped
  • 1 small head cabbage, chopped
  • 2 (14.5 ounce) cans diced tomatoes (or about 4 cups of fresh)
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper


  1. Heat a large pan or pot over medium-high heat. Cook and stir beef and onion in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover pan, reduce heat, and simmer until cabbage is tender, about 30 minutes. That’s it! You can serve it with potatoes or rice on the side. It gets better the longer it sits so this could be a make ahead meal. It also freezes very well.


Unstuffed Cabbage Roll Soup


You have leftovers but not enough for a full meal? This can easily be turned into cabbage roll soup. Just add water or soup stock and any rice or potatoes you have leftover. If you don’t have rice or potatoes, you can serve with some toast. Adjust the salt and pepper, pour into bowls and enjoy!


Cabbage Roll Casserole

This is a very similar recipe but one in which you bake the ingredients in a casserole instead of serving it right out of the pan. Because the rice cooks with the ingredients, it has a bit more of an authentic cabbage roll flavour.


(Recipe adapted from


  • 2 pounds ground beef
  • 1 cup chopped onion
  • 1 (29 ounce) can tomato sauce
  • 3 1/2 pounds chopped cabbage
  • 1 cup uncooked white rice
  • 1 teaspoon salt
  • 2 (14 ounce) cans beef broth (could be substituted with chicken broth or water or boullion but beef will have the richest flavour).


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pan, brown beef in oil over medium high heat until redness is gone. Drain off fat.
  3. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

This weeks’s recipe is by Luna Burnz

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