Inside-Out Stuffed Cabbage
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 4 servings.
Preparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors —and it’s table ready in just 30 minutes. —Taste of Home Test Kitchen
Ingredients
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1 pound ground beef
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2 cups cubed peeled butternut squash (about 12 ounces)
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1 medium green pepper, chopped
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1 envelope Lipton beefy onion soup mix
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1 tablespoon brown sugar
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1 can (11-1/2 ounces)
Spicy Hot V8 juice
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1 cup water
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6 cups chopped cabbage (about 1 small head)
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1/2 cup uncooked instant brown rice
Directions
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1.
In a Dutch oven, cook beef with squash and pepper over medium-high heat until no longer pink; crumble beef; drain. Stir in soup mix, brown sugar, V8 juice, water and cabbage; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, 8-10 minutes, stirring occasionally.
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2.
Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes.
Nutrition Facts
1-1/2 cups: 382 calories, 15g fat (5g saturated fat), 70mg cholesterol, 841mg sodium, 40g carbohydrate (13g sugars, 7g fiber), 25g protein.
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