When you’re living on a budget and need some good, wholesome food in your belly consider making this quick and easy cabbage casserole.
Check out what my pals over at Group Recipe’s had to say about this awesome recipe:
“Perfect mid-winter comfort food, so hearty, yummy and nutritious, and so cheap! Students, freelancers, fellow starvin’ artists, rejoice! “
This recipe is very economical to make.
Ingredients
| 8 | cups | green cabbage, finely shredded |
| 2 | medium onion, chopped | |
| 1/4 | cup | Kraft Italian dressing |
| 1/4 | tsp | Morton salt |
| 1 | lb | medium lean ground beef |
| 2 | cups | Minute® White Rice, uncooked |
| 2 | cans | (10 3/4 oz. each) Campbell’s condensed tomato soup |
| 2 3/4 | cups | water (about two soup cans) |
Instructions
PREHEAT oven to 350°F. Cook and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Stir in salt. Remove from pan; set aside.
ADD meat to skillet; cook until browned, stirring occasionally. Stir in rice, soup and water until well blended. Layer 1/3 of the cabbage mixture and 1/2 of the meat mixture in 13×9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover with foil.
BAKE 1 hour or until heated through. Makes 8 servings.
How to Easily Shred Cabbage: Quarter a head of cabbage, then cut away the core. Stack the leaves and cut crosswise into thin strips.
Food Facts: A 1-lb. head of cabbage will yield 3-1/2 to 4 cups of shredded cabbage.
Prepare as directed, substituting 2 pouches (1 cup each) frozen meatless ground burger for the browned ground beef.
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Quick Tip: Serve this tasty casserole with freshly baked bread and your choice of fruit.
Thank you to Minute Rice for this great recipe
