Unstuffed Cabbage Casserole Recipe

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"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."
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 4 servings

Ingredients

  • 6 cups chopped cabbage
  • 1/2 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 cup uncooked Minute® White 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Unstuffed Cabbage in Quick Cooking November/December 2002, p61

Nutritional Facts

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.

Reviews for Unstuffed Cabbage Casserole

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 26, 2014

"If you like stuffed cabbage, this recipe is much easier than rolling everything into cabbage leaves. It's easy, a crowd pleaser & delicious. To add an extra zippy taste, add chili powder in to the soup & water mixture."

MY REVIEW
Reviewed Apr. 8, 2013

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

MY REVIEW
Reviewed Mar. 17, 2013

"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."

MY REVIEW
Reviewed Feb. 24, 2013

"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!!"

MY REVIEW
Reviewed Feb. 7, 2012

"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??"

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