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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."
  • 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 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

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.
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.

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Reviews

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Average Rating:
  • Elizabeth
    Nov 8, 2019

    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...

  • Laurie
    Feb 8, 2019

    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.

  • KODIBEAR33
    Oct 22, 2018

    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.

  • knollbrookcook
    May 13, 2017

    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.

  • Medic 716
    Apr 7, 2015

    Loved this and so easy to make.

  • 75Sally
    Feb 16, 2015

    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!

  • DragonSlayersRosebud
    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.

  • labozeman
    Apr 8, 2013

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

  • ameyzing
    Mar 17, 2013

    No comment left

  • FoodieVal
    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!!