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Unstuffed Cabbage
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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
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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |