Lazy Cabbage Rolls

Our granny made cabbage rolls for every single occasion, always perfectly rolled and neatly arranged in the same well-loved casserole dish. There are many ways to make cabbage rolls, but our Ukrainian granny always made hers with a mix of rice, sautéed onions, and bacon, topped with a creamy tomato sauce and baked to perfection. Always short on time, we took her recipe and created a lazy casserole out of the dish with all the same flavours (without the bacon—sorry, Granny!) minus the hours of rolling. – Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made With Love, Jillian Harris and Tori Wesszer, Penguin Random House Canada.

Vegan option • Vegetarian • Gluten-free option • Nut-free option

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Lazy Cabbage Rolls

Course Main Course

Prep Time 20 minutes minutes

Servings 6 servings

Author Jillian Harris and Tori Wesszer, authors of Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made With Love

Ingredients

• 1 cup (250 mL) rice (we use jasmine)
• ¼ cup (60 mL) extra-virgin olive oil, plus more for the baking dish
• 2 cups (500 mL) finely chopped yellow onion
• 1½ pounds (675 g) sliced green or savoy cabbage (9 cups/2.1 L)
• Salt and pepper
• 1 can (10 ounces/284 mL) condensed tomato soup
• 1 cup (250 mL) table (18%) cream or Cashew Cream

Instructions

• Preheat the oven to 375°F (190°C).
• Cook the rice until tender according to the package directions.
• Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Add the cabbage and cook, stirring occasionally, until it has softened and just starts to turn golden brown, 10 to 12 minutes. Remove from the heat.
• Stir in the cooked rice to combine. Season with salt and pepper. Transfer the mixture to a lightly oiled 13 × 9-inch (3.5 L) baking dish.
• In a medium bowl, whisk together the tomato soup and cream. Pour the creamy tomato soup evenly over the rice mixture.
• Bake until the mixture bubbles and is golden brown on top, 35 to 40 minutes.

Notes

Vegan: Use Cashew Cream.

Gluten-free: Use 2 cups (500 mL) of prepared gluten-free tomato soup (we use Pacific brand) instead of condensed tomato soup.

Nut-free: Use table (18%) cream or unsweetened soy creamer instead of Cashew Cream.

Excerpted from Fraiche Food Fuller Hearts by Jillian Harris and Tori Wesszer. Copyright © 2023 Jillian Harris and Tori Wesszer. Photography by Rachelle Beatty. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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