|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A recipe for stuffed whole cabbage filled with ground beef and rice and topped with cheese and tomato soup.
- 1 large head cabbage
- 1 pound lean ground beef
- 1 cup grated Cheddar cheese
- 1/2 cup onion (chopped)
- 1 cup quick-cooking rice (uncooked)
- 2 cans condensed tomato soup
- Salt and pepper to taste
- 1/2 cup water
Cut center from cabbage; with a knife, carve out a cavity large enough to hold meat and rice mixture.
Mix ground beef, onion, rice, 1 can of soup, salt, and pepper, diced celery, along with remaining cabbage (not core).
Place cabbage head in large round casserole dish with 1/2 cup water in the bottom.
Fill cabbage with meat mixture; cover and bake 1 1/2 hours at 350 F.
Melt the cheese with remaining 1 can of tomato soup.
Remove cover from the casserole and pour soup mixture over cabbage head.
Return uncovered to oven for 15 minutes.