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Unstuffed Cabbage Recipe

"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."

This recipe is:

Diabetic Friendly

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Unstuffed Cabbage Recipe

Prep: 20 min. Bake: 45 min.

Yield: 4 Servings

20 45 65

Ingredients

6 cups chopped cabbage
1/2 pound lean ground beef (90% lean)
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt, optional
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) 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 large 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° 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. Yield: 4 servings.

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.

Originally published as Unstuffed Cabbage in Quick Cooking November/December 2002, p61

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Unstuffed Cabbage

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Reviewed on Apr. 08, 2013 by labozeman

Hubby & me like this dish..I add more ground beef & onion & garlic..keep everything else the same...easy & delicious!!!

Reviewed on Mar. 17, 2013 by ameyzing

I made this using instant brown rice which substituted well...but the tomato soup just made this taste to much like ...tomato soup. Perhaps using tomato sauce or crushed tomatoes would improve the flavor. This was just bland.

Reviewed on Feb. 24, 2013 by FoodieVal

Easy to make and tastes just like Mom used to make but without the hassle. I filled a 9 X 13 glass baking dish with chopped cabbage, used a lot more ground beef (1 1/2-2 lbs.)& 26 oz. can of soup, and also substituted Orzo for rice, as my boyfriend doesn't care for rice, and he loved it. I always use Campbell's soup, as it has a distinct flavor and that's what Mom used also. I didn't care for the cheese on top because Mom never put cheese on the stuffed cabbage, but that's just my taste. This is one of those dishes that taste better the next day, and I may start making double batches for that reason. It's so easy and so good that it's my go-to dish when it's stormy and you want comfort food to warm you up. Definately passing this recipe on to family and friends!!

Reviewed on Feb. 07, 2012 by Alyson0510

This recipe was ok...but it was lacking something???? I'm not sure what...too much cabbage not enough other things. Maybe needs some more veggies, etc??

Reviewed on Oct. 29, 2011 by terriesherrow

will never roll cabbage again - quick and easy - taste just like the time consuming rolls

Reviewed on Sep. 13, 2011 by Sunshine1984

This is SO delicious and easy to make. Love it!

Reviewed on Jan. 17, 2009 by MarlaKin

This has been one of our favorite recipes for years! Love the cabbage roll taste but this is really simple to make and you get the right effect!