Meaty Cabbage and Rice Recipe
Meaty Cabbage and Rice Recipe photo by Taste of Home

Meaty Cabbage and Rice Recipe

Publisher Photo
“My husband and I love this dish,” notes Claire Dufour of Alexandria, Louisiana. “I make it when I don’t have time to stand over the stove. It’s absolutely delicious.”
TOTAL TIME: Prep: 15 min. Cook: 45 min. + standing
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min. + standing
MAKES: 2 servings

Ingredients

  • 1 cup shredded cabbage
  • 3/4 cup canned diced tomatoes, undrained
  • 2/3 cup canned diced tomatoes and green chilies, undrained
  • 1/2 cup uncooked instant rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/4 cup water
  • 1/4 pound lean ground beef
  • 1/4 pound Johnsonville® Smoked Sausage, sliced

Nutritional Facts

1-1/2 cups equals 418 calories, 20 g fat (8 g saturated fat), 73 mg cholesterol, 1,163 mg sodium, 36 g carbohydrate, 4 g fiber, 23 g protein.

Directions

  1. In a 4-cup rice cooker, combine the first seven ingredients. Press cooking selector lever to illuminate cook light. Cover and cook until light turns off, about 45 minutes.
  2. In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in sausage; add to rice mixture. Cover and let stand for 15 minutes before serving. Yield: 2 servings.
Originally published as Meaty Cabbage and Rice in Cooking for 2 Spring 2007, p13

Nutritional Facts

1-1/2 cups equals 418 calories, 20 g fat (8 g saturated fat), 73 mg cholesterol, 1,163 mg sodium, 36 g carbohydrate, 4 g fiber, 23 g protein.

Reviews for Meaty Cabbage and Rice

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 18, 2013

"I make this often and always use the rice cooker. I used ground chicken in place of the beef and loved that also!"

MY REVIEW
Reviewed Feb. 14, 2011

"I have been making this recipe for years (since the issue came out) and honestly, a rice cooker is the easiest way to make it....worth the investment!!!! NO changes."

MY REVIEW
Reviewed Jul. 23, 2009

"Brown the beef, breaking it up. Add onion, celery, bell pepper, garlic and parsley and cook till tender. Add coooked long grain rice making sure not to "overrice" the meat mixture. Cook cabbage with onion and butter. Break some up and put into the ground beef mixture. Spread the cabbage in the bottom of a large pan, adding the meat mixture with the cabbage and rice added. Dot with butter and bake on 350 degrees until completely hot. Delicious stuffed cabbage casserole!!"

MY REVIEW
Skn
Reviewed Jul. 22, 2009

"I made this, doubled the receipe, it was a little hot next time will use mild tomatoes and peppers. Cooked it on top of the stove, it was really good."

MY REVIEW
Reviewed Jul. 20, 2009

"Here is another way to cook rice. I use a pressure cooker. Place rice and prescribed amount of water, you may also season at this time. I also sub chicken stock or broth for the water. Allow pressure to build; when it fobs, remove from heat immediately and let set 5 minutes. This works well for small portions - like 7 oz of rice - I'm single and do not cook large portions."

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