"I received the recipe for this hearty ground beef and cabbage casserole from a teacher at the preschool where I work," notes Judy Thorn of Mars, Pennsylvania. "It's a nutritious and economical meal for busy families." From Light and Tasty Magazine


INGREDIENTS



* 6 cups chopped cabbage
* 1/2 pound ground beef
* 1 small onion, chopped
* 1 cup uncooked instant rice
* 1/2 teaspoon salt, optional
* 1/4 teaspoon pepper
* 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
* 1 cup water
* 1/3 cup shredded cheddar cheese


SERVINGS 4
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 45 min.
TOTAL 65 min.


DIRECTIONS




Place the cabbage in a greased 2-1/2-qt. baking dish. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. Combine soup and water; pour over beef mixture.
    Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted. Yield: 4 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (prepared with lean ground beef, reduced-fat reduced-sodium tomato soup and reduced-fat cheese and without salt) equals 342 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 690 mg sodium, 48 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable.