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."
Ingredients
- 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
Reviews
I made this a few days ago. We had it for dinner as a main dish. Absolutely delicious. It freezes well I bagged it into smaller portions to be used as a side dish...
I made this a couple of months ago for a friends get together and everyone loved it so much they said the pot wasn't going back home until it was empty. I put it all in a crockpot for the convience of travelling with it once it was cooked to keep it warm.
This is so much easier then doing the traditional cabbage rolls, definitely a keeper! I added 1 tsp worcestershsire sauce and 1/4 cup ketchup to the tomato soup.
This turned out good and I made it simpler by using a bag of pre-washed cabbage salad. I used only one can of tomato soup, along with one 14 oz. can of no salt added plain tomato sauce. I also increased the ground beef to 1 pound. I will certainly be making this again.
Loved this and so easy to make.
My husband is a chef and is picky about my cooking. But he absolute loved this recipe and it did not last long. I will definitely do this recipe again soon!
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.
Hubby & me like this dish..I add more ground beef & onion & garlic..keep everything else the same...easy & delicious!!!
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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!!