Friday, January 13, 2012

Unstuffed Cabbage

Unstuffed Cabbage

1 small head cabbage
1 pound ground beef
1 onion, chopped
1/2 cup rice
salt and pepper to taste
1 can (10 oz) tomato soup
1 1/2 cups boiling water
1/4 cup Parmesan cheese

Cut cabbage into 1 1/2" pieces (about 6-8 cups) and place in baking dish.  Brown and drain the beef and onion (or use a package of wheat/meat) and pour over cabbage.  Sprinkle rice over all.  Add water to tomato soup, stir and pour over casserole.  Cover and bake for one hour at 350°.  Top with Parmesan cheese.  Serves 4-6.

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