Cabbage roll stew

By Andrea Buckett
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  • 2 tablespoons canola oil
  • 454 grams lean ground beef
  • 1 green pepper, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 cooking onion, diced
  • 4 cups chopped green cabbage
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1-1/2 cups tomato sauce
  • 1 tablespoon vinegar
  • 1 tablespoon brown sugar
  • 5 cups water
  • 1/2 cup long grain rice
  • Salt and pepper to season
  • Optional garnish: Sour cream


  1. Heat the canola oil in a large pot set over medium heat and add the ground beef. Cook for six minutes until it’s golden brown. It doesn’t have to be fully cooked at this point. Spoon out any excess oil that’s accumulated on the bottom of the pot, leaving behind about one tablespoon.
  2. Add the green peppers, celery, carrots and onion and cook, stirring occasionally for five minutes. Mix in the cabbage, oregano, garlic powder and salt and cook for another five minutes.
  3. Stir in the tomato sauce, vinegar, brown sugar and water and bring to a simmer. Mix in the rice and put the lid on. Simmer, stirring occasionally, until the rice is cooked and vegetables are tender, about 15 minutes.
  4. Tip: Substitute the tomato sauce for a can of crushed, diced or whole tomatoes.

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