Ingredients
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1 lb lean ground beef
1 Ontario Onion, chopped
2 cloves Ontario Garlic, minced
1-1/4 cups beef stock
4 cups shredded Ontario Cabbage
1 Ontario Carrot, grated
1 tbsp Worcestershire sauce
1/4 tsp each salt and pepper
1 can tomato sauce
1/4 cup cider vinegar
2 tbsp firmly packed brown sugar
1/4 cup raisins
12 lasagna noodles
2 tbsp chopped parsley (optional)
Methods/Steps
In large skillet over medium-high heat, cook beef, onion and garlic for 5 minutes, stirring to break up meat. Stir in 1/4 cup beef stock, cabbage, carrot, 1 tsp Worcestershire sauce, salt and pepper; cover and cook for 7 minutes, adding a dash of water, if necessary. Meanwhile, stir together remaining beef stock, Worcestershire sauce, tomato sauce, vinegar, brown sugar and raisins. In large pot of boiling salted water, cook noodles about 12 minutes or until al denté. Drain and spread flat on clean tea towel to dry. Spread 1 cup tomato mixture in 13×9-inch baking dish. Spread scant 1/2 cup cabbage mixture over each lasagna noodle. Starting at one end, roll up and place seam-side down in pan. Pour remaining sauce over rolls, cover tightly with foil and bake in 350°F oven for 20 minutes. Remove foil and bake for another 15 to 20 minutes or until bubbly. Garnish with chopped parsley if desired.
