Print Options

Back to Unstuffed Cabbage Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Unstuffed Cabbage Casserole

 Unstuffed Cabbage Casserole
"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."
4 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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 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,

2 of 2

Unstuffed Cabbage Casserole (continued)

Nutritional Facts: 48 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable.