Total Time
Prep: 20 min. Bake: 45 min.
Makes
4 servings
Ingredients 6 cups chopped cabbage1/2 pound lean ground beef (90% lean)1 small onion, chopped1 cup uncooked instant rice1/2 teaspoon salt, optional1/4 teaspoon pepper2 cans (10-3/4 ounces each) condensed tomato soup, undiluted1 cup water1/3 cup shredded cheddar cheese Directions 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. Unstuffed Cabbage Casserole Tips How should you store this unstuffed cabbage casserole? Store your unstuffed cabbage casserole by covering them with foil and refrigerating for 3-4 days. If you prefer, you can divvy it up into smaller portions and place in covered to freeze. Can you make this unstuffed cabbage casserole ahead of time? Yes! You can assemble this ahead of time and refrigerate it for a day or overnight, and then bake it close to serving time. What are some variations of this recipe? This is such a versatile recipe! Prepare a vegetarian version using instead of ground beef. You can also use in place of beef, or quinoa instead of rice.
Nutrition Facts
1 each: 342 calories, 8g fat (3g saturated fat), 23mg cholesterol, 690mg sodium, 48g carbohydrate (0 sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable.
