Heart Healthier Beef and Cabbage Casserole
"A modification of the existing recipe found on recipezaar."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 lb extra lean ground beef, drained
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 1⁄2 green pepper, chopped
- 1 teaspoon paprika
- 1 teaspoon salt substitute
- 1⁄2 teaspoon garlic, minced
- 1⁄4 cup wild rice, uncooked
- 1 (10 1/2 ounce) can low-sodium tomato soup
- 8 ounces no-salt-added tomato sauce
- 3⁄4 cup water
- 1⁄2 head cabbage, sliced
directions
- Brown ground beef. Remove from skillet and drain in a colander. Wipe out skillet to remove any remaining fat.
- Sautee onions and green pepper in olive oil, adding garlic after onions become soft.
- Add beef back to skillet.
- Stir in tomato soup, rice, water, tomato sauce, and paprika.
- While this mixture warms, slice cabbage into fine strips and place it in the bottom of a casserole dish that has been sprayed with non-stick oil.
- Pour beef mixture on top of cabbage.
- Cook, covered, in 375 degree oven for 1 hour and 15 minutes.
- Let set and cool for a few minutes before serving.
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Reviews
-
I substituted a can of diced tomatoes for the tomato soup (and reduced water to 1/4 cup) and used 3/4 cup instantbrown rice for the rice (just because this is what I had on hand). This was really delicious and even my husband liked it (he normally doesnt like cooked cabbage). It tastes even better the next day heated up. Thanks for a 'keeper'!
Tweaks
-
I substituted a can of diced tomatoes for the tomato soup (and reduced water to 1/4 cup) and used 3/4 cup instantbrown rice for the rice (just because this is what I had on hand). This was really delicious and even my husband liked it (he normally doesnt like cooked cabbage). It tastes even better the next day heated up. Thanks for a 'keeper'!
