|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||15%|
|Total Sugars 11g|
|Vitamin C 64mg||318%|
|*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 chopped onion
1 cup uncooked quick-cooking rice
2 (10.75-ounce) cans condensed tomato soup
Salt, to taste
Freshly ground black 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.