Un-stuffed Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb - extra Lean Ground Beef (or chicken or turkey)1 cup uncooked Instant Whole Grain Brown Rice 1 Onion chopped 2 cans diced Tomatoes - (no salt added/low sodium preferably)1/4 cup Ketchup or tomato sauce 1 medium head Cabbage - sliced1/4 cup reduced fat shredded cheese (optional)
1. Preheat oven to 375f
2. Brown ground meat with onion in skillet stirring and crumbling the meat as it cooks. Drain well, rinse if desired.
3. While meat browns, cut cabbage into wedges and then slice each wedge to make small, but not tiny, shreds.
4. To cooked meat, add canned tomatoes, ketchup/sauce, uncooked rice, and any other spices or seasonings you wish. You can use the Italian or Mexican style tomatoes to add extra flavor if desired. Allow to simmer briefly. Add water if the mixture seems to need it. The rice will absorbe approximately 1 cup of liquid.
5. Place a layer of cabbage in a large or two small casserole dishes (sprayed with Pam or Olive Oil). Cover the cabbage with a layer of the meat/rice/tomatoe mixture. Repeat layers till all ingredients are used up. Try to end with a meat mixture layer.
6. Sprinkle lightly with cheese if desired.
7. Bake for approximately 45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ELAINEHN.
2. Brown ground meat with onion in skillet stirring and crumbling the meat as it cooks. Drain well, rinse if desired.
3. While meat browns, cut cabbage into wedges and then slice each wedge to make small, but not tiny, shreds.
4. To cooked meat, add canned tomatoes, ketchup/sauce, uncooked rice, and any other spices or seasonings you wish. You can use the Italian or Mexican style tomatoes to add extra flavor if desired. Allow to simmer briefly. Add water if the mixture seems to need it. The rice will absorbe approximately 1 cup of liquid.
5. Place a layer of cabbage in a large or two small casserole dishes (sprayed with Pam or Olive Oil). Cover the cabbage with a layer of the meat/rice/tomatoe mixture. Repeat layers till all ingredients are used up. Try to end with a meat mixture layer.
6. Sprinkle lightly with cheese if desired.
7. Bake for approximately 45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ELAINEHN.
Nutritional Info Amount Per Serving
- Calories: 181.2
- Total Fat: 5.0 g
- Cholesterol: 34.9 mg
- Sodium: 240.5 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 4.0 g
- Protein: 16.2 g
Member Reviews
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CD1242646
This recipe is in our regular rotation! I couldn't find it when I was trying to add it to my meal planner (because I forgot the dash) and I was so disappointed! None of the other unstuffed cabbage recipes are like this one. I asked hubs if we should try a different one, he said no way! =) - 7/18/10
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WMCMLC
It was delicious. Tasted almost like the stuffed cabbage my mother used to make without all of the time consuming work.
I used turkey. Next time I will cook the cabbage a little before adding it, maybe in the microwave. I had to add more water, cover and cook an extra hour but it was worth it. - 6/24/16
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MEGGIC
I really liked this. It's like a healthy lasagna!
I used ground turkey breast and the tomato sauce options instead of beef and ketchup.
I didn't shred the cabbage - I cut he head into 8 sections. Added onion powder, garlic powder, cayenne pepper to mixture. Added Worcestershire when cooking turkey - 8/25/11
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ELLAGURU518
The cabbage didn't cook down enough and the rice in the top layer didn't absorb any water. All the moisture ended up at the bottom of the pan. I ended up covering the casserole to trap steam and cooked the dish for an extra 30 min. Tasty though! Next time I'll add marjoram for an extra polish kick. - 9/18/09
Reply from ELAINEHN (9/18/09)
Sorry to hear about the trouble. Did you use INSTANT rice as mentioned in the ingredients? If so, then the 'simmer briefly' should be enough to cook it before layering it. But , if you were using 'regular' rice then it would definitely need to cook longer before being assembled. Good Luck!
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MARZATAX
This was delicious! The only change I made was in cooking everything in 1 pot togetger. I cut the cabbage in smaller pieces and after browning the turkey and onions, added the rest of the ingredients +an extra 1/2 cup of water. My husband loved it and I had to put in very little effort,thanks! - 6/25/09
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RRFRANCISCO
By following the recipe, my cabbage didn't cook down, which made my stomach very unhappy. The flavor was good, and I added Italian seasoning and a dash of nutmeg. If I make it again, I will blanch the cabbage to add some moisture and make it more easily digested. - 9/28/08
Reply from ELAINEHN (9/29/08)
I'm so sorry the recipe bothered you stomach. It's hard to imagine that after being placed in the hot sauce/meat mixture and baking for 45 minutes the cabbage didn't cook enough, but if that's the case then pre-cooking it certainly might help. Good Luck if you try again.