Unstuffed Cabbage
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
Diabetic exchanges: 2 1/2 starch, 2 lean meat, 2 vegetable
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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