Entree: Canada – Saskatchewan, Canadian Prairies – Saskatchewan Cabbage Rolls

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 5 min

Total 1 hr 55 min

Ingredients

- 1 large head green cabbage, approx. 3 lb (1.4 kg)
- 3/4 cup (150 g) long-grain white rice, uncooked
- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 large egg, lightly beaten (approx. 50 g)
- 1/2 cup (60 g) plain dry breadcrumbs
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1 tsp (1 g) dried thyme
- 1/4 cup (15 g) fresh parsley, chopped
- 24 oz (680 g) tomato sauce (plain)
- 14.5 oz (411 g) canned diced tomatoes, undrained
- 1/2 cup (120 ml) beef or chicken broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (12 g) brown sugar (optional, to balance acidity)
- 2 tbsp (30 g) unsalted butter (optional, for sauce richness)
- 9x13 inch (23x33 cm) baking dish (for reference)

Instructions

Short Description:
Hearty cabbage rolls filled with rice and a mixture of ground beef and pork, baked in a savory tomato sauce — a prairie homestead classic suited as a complete main course.

Regional Notes:
This Saskatchewan version uses local prairie meats (beef and pork) mixed with rice and baked in a straightforward tomato-based sauce rather than slow-stewed variations; flavors are simple and hearty, reflecting farm cooking across the Canadian Prairies. The rolls are typically assembled in a single baking dish and finished in the oven for an easy family-style entree.

1. Prepare the rice: In a small saucepan, combine the rice with 1 1/2 cups (360 ml) water and a pinch of salt. Bring to a simmer, cover, and cook until the water is absorbed and rice is tender, about 15 minutes. Fluff and let cool slightly.
2. Soften the cabbage leaves: Core the cabbage and place the whole head in a large pot of boiling salted water. Boil 5–8 minutes until outer leaves are pliable and can be removed without tearing. Use tongs to transfer leaves to a bowl; repeat until you have 12–14 large leaves. Trim thick central ribs to about 1/4 inch (6 mm) thickness so leaves roll easily.
3. Make the filling: Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, 5–7 minutes. Add the garlic and cook 30 seconds. Transfer onions and garlic to a large bowl.
4. In the bowl with onions, combine cooked rice, ground beef, ground pork, beaten egg, breadcrumbs, parsley, smoked paprika, thyme, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and mix until evenly combined. Taste a small raw pinch and adjust seasoning if desired.
5. Form the rolls: Lay one cabbage leaf flat, place about 1/3 cup (75 g) of meat-rice filling near the stem end, fold in the sides and roll up snugly. Repeat to make 12–14 rolls; tuck smaller or torn leaves under the rolls or layer them in the dish.
6. Prepare the sauce: In a medium saucepan, heat remaining 1 tbsp (15 ml) olive oil over medium heat. Add the tomato sauce, diced tomatoes with juices, broth, Worcestershire sauce, and brown sugar. Stir and simmer 8–10 minutes to marry flavors. Stir in butter if using and adjust salt/pepper to taste.
7. Assemble in baking dish: Spread a thin layer (about 1/3 cup / 80 ml) of sauce over the bottom of a 9x13 inch (23x33 cm) baking dish. Arrange the cabbage rolls seam-side down in rows. Pour remaining sauce evenly over the rolls, covering them well.
8. Bake covered: Preheat oven to 350°F (175°C). Cover the dish tightly with foil and bake for 45 minutes.
9. Finish baking uncovered: Remove foil and bake another 15–20 minutes until sauce bubbles and tops of rolls are slightly browned.
10. Rest and serve: Let the dish rest 10 minutes before serving. Garnish with additional chopped parsley. Serve cabbage rolls hot with some of the pan sauce spooned over each portion.