** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add ground beef and onion. Saute until lightly browned.
3. Pour off excess grease. Mix tomato soup with water.
4. Add a little salt and pepper. Cover the bottom of casserole dish with half the shredded cabbage.
5. Pour half the soup mixture over this. Cover with rest of cabbage and pour remainder of soup mixture over cabbage.
6. Cover casserole and bake in a 350 degrees oven (preheated) for about 50 minutes or until cabbage is well cooked.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Tomato, Rice, Cabbage, Beef, Onion allergies.
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