Lazy Cabbage Rolls
Servings 6 servings
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.