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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beefy Cabbage Bake

Date Added: January 04, 2014
This dish is not oily so one can take care of their calories. Maybe you can use chicken instead of beef.


1 Cabbage shredded
1 1/2 Pounds Ground Beef lean
3 Tablespoons Butter (1/4 stick) cut into 6 pieces
1 Onion mild, cut into rings
1 Cup Rice drained
1 Can Tomato Soup (10 oz)
1 Unit Water
1 Unit Pepper
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1. Melt butter in skillet.

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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