Nutrition Facts

  • One serving:
  • (prepared with lean ground beef, reduced-fat reduced-sodium tomato soup and reduced-fat cheese and without salt)
  • Calories:
  • 342
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 690 mg
  • Carbohydrate:
  • 48 g
  • Fiber:
  • 5 g
  • Protein:
  • 19 g
  • Diabetic Exch:
  • 2-1/2 starch, 2 lean meat, 2 vegetable.

Unstuffed Cabbage

"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."

SERVINGS

4

CATEGORY

Lower Fat

METHOD

Baked

PREP

20 min.

COOK

45 min.

TOTAL

65 min.

INGREDIENTS

  • 6 cups chopped cabbage
  • 1/2 pound ground beef
  • 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 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.

Printed from tasteofhome.com Jul 20, 2008

Copyright Reiman Media Group, Inc © 2008