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Unstuffed Cabbage

By: Judy Thorn

"'I received the recipe for this hearty ground beef and cabbage casserole from a teacher at the preschool where I work,' notes Judy Thorn of Mars, Pennsylvania. 'It's a nutritious and economical meal for busy families.'"

Rate/Review | Read Reviews (46)

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

6 cups chopped cabbage
1/2 pound ground beef
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10.75 ounce) cans condensed tomato soup, undiluted
1 cup water
1/3 cup shredded Cheddar cheese

Directions

Place the cabbage in a greased 2-1/2-qt. baking dish. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. Combine soup and water; pour over beef mixture.
Cover and bake at 350 degrees F for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

Footnotes

Nutritional Analysis: One serving (prepared with lean ground beef, reduced-fat reduced-sodium tomato soup and reduced-fat cheese and without salt) equals 342 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 690 mg sodium, 48 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable.