Entree: Canada – Central Canada (Ontario) – Cabbage Rolls

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium head green cabbage, about 3 lb (1.4 kg)
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1/2 cup (100 g) long-grain white rice, uncooked
- 1 large egg, approx. 50 g
- 1/2 cup (50 g) plain breadcrumbs
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced, about 6 g
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (6 g) salt for filling
- 1/2 tsp (1 g) black pepper for filling
- 1/2 tsp (1 g) dried thyme or oregano
- 28 oz (800 g) crushed tomatoes (1 standard can)
- 1 cup (240 ml) beef broth
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (12 g) brown sugar
- 1 tsp (5 ml) apple cider vinegar or white vinegar
- 1/2 tsp (2.5 g) salt for sauce, plus more to taste
- 1/4 tsp (0.5 g) black pepper for sauce
- 1 bay leaf (optional)
- 2 tbsp (30 g) butter (optional, for richer sauce)
- Additional chopped parsley for garnish (optional)

Instructions

Short Description:
Hearty Ontario-style cabbage rolls of seasoned ground beef and pork mixed with rice, wrapped in tender cabbage leaves, and baked in a savory tomato sauce. A comforting main course that feeds a family and reheats well for leftovers.

Regional Notes:
This Ontario variation uses a roughly equal mix of ground beef and pork and includes rice in the filling; the rolls are assembled and baked in a tomato-based sauce—reflecting the province's European immigrant roots and its multicultural home-cooking adaptations. Compared with some regional variants, these are baked in a single dish rather than simmered individually, and the sauce leans slightly sweet-savory as commonly found in Central Canada.

1. Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Prepare the cabbage leaves: bring a large pot of water to a rolling boil. Trim the core from the cabbage and carefully lower the whole head into the boiling water for 3–5 minutes until outer leaves are pliable. Remove the cabbage and peel off 12–14 large intact leaves; return the head to the water as needed to loosen more leaves. Trim the thick center rib from each leaf so it rolls easily.
3. Cook the rice: place the uncooked rice in a small saucepan with 1 cup (240 ml) water, bring to a simmer, cover, and cook 12–15 minutes until water is absorbed but rice is not fully soft (it will finish cooking in the oven). Fluff and let cool slightly.
4. Sauté onions and garlic: in a skillet over medium heat, warm 2 tbsp (30 ml) vegetable oil. Add the chopped onion and sauté 4–6 minutes until translucent. Add the minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.
5. Make the filling: in a large bowl combine the ground beef (1 lb/454 g), ground pork (1 lb/454 g), cooked rice (1/2 cup/100 g), sautéed onion and garlic, 1 large egg (approx. 50 g), 1/2 cup (50 g) breadcrumbs, 1/4 cup (15 g) parsley, 1 tsp (6 g) salt, 1/2 tsp (1 g) black pepper, and 1/2 tsp dried thyme or oregano. Mix gently but thoroughly with your hands or a spoon until evenly combined.
6. Form the rolls: place a cabbage leaf on a work surface, trim any thick stem portions so it lays flat. Spoon about 1/3 to 1/2 cup (80–120 ml) of filling near the base of the leaf. Fold the sides over the filling and roll up from the base to enclose, tucking the ends under. Repeat to make 12–14 rolls depending on leaf size and filling.
7. Make the tomato sauce: in a medium bowl whisk together 28 oz (800 g) crushed tomatoes, 1 cup (240 ml) beef broth, 2 tbsp (30 ml) tomato paste, 1 tbsp (15 ml) Worcestershire sauce, 1 tbsp (12 g) brown sugar, 1 tsp (5 ml) vinegar, 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) black pepper, and a bay leaf if using. Stir in 2 tbsp (30 g) butter if you prefer a richer sauce.
8. Assemble in the baking dish: spread about 1 cup (240 ml) of the tomato sauce in the bottom of the prepared 9x13-inch (23x33 cm) dish. Place the cabbage rolls seam-side down in the dish in a single layer, snug but not tightly packed. Pour the remaining sauce evenly over the rolls.
9. Bake: cover the dish tightly with foil and bake in the preheated oven for 60 minutes. Remove the foil and bake an additional 10–15 minutes uncovered to thicken the sauce and allow tops to brown slightly. If desired, broil 2–3 minutes at the end for a light caramelized finish—watch carefully.
10. Rest and serve: let the cabbage rolls rest 10 minutes before serving so the filling sets. Garnish with additional chopped parsley. Serve one or two rolls per person with extra sauce spooned over top; these pair well with mashed potatoes or buttered noodles if additional starch is desired.