6 cups chopped cabbage 1/2 pound lean ground beef 1 small onion, chopped 1 cup uncooked instant rice 1/2 teaspoon salt, optional 1/4 teaspoon pepper 2 cans (10 3/4 oz. ea.) reduced-fat reduced-sodium condensed tomato soup, undiluted 1 cup water 1/3 cup shredded reduced-fat cheddar cheese
Place the cabbage in a greased 2 1/2 quart baking dish. In a 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 degrees for 40 to 50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5 to 10 minutes longer or until the cheese is melted. Yield: 4 servings
One serving equals 342 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 690 mg sodium, 48 g carbohydrate, 5 g fiber, 19 g protein
From: JOAN #1 Email: Date: Friday, June 10, 2005 (6:41:16 AM AZ)
I thought you might like to know that I have tried the unstuufed cabbage recipe posted by jjg. Dh and I enjoyed it but I did make one slight change. I added some kick to it by adding some spice called Tony Chacheres Creole Seasoning. Otherwise, for my taste, I think it would have been very bland. The recipe was easy to fix and the serving size was large. DH declared it a keeper! Thanks for posting it jjg. Joan #1
POSTED REPLIES TO THIS MESSAGE (OLDEST TO NEWEST) Subject: Re: Unstuffed Cabbage From: Joan #1 - again Email: Date: Friday, June 10, 2005 (8:00:57 AM AZ)
I forgot to mention that I also used brown rice rather than white. Better for you so they say and I can tell very little (if any) taste difference. Joan #1
Subject: Re: Unstuffed Cabbage From: Vicki Email: Date: Friday, June 10, 2005 (11:59:53 AM AZ)
Thanks for sharing your input Joan#1 I am going to try this with the brown rice also.
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