Layered cabbage and beef casserole.

  • 2 tsp olive oil
  • 1 cup chopped onions
  • 1 tsp minced garlic
  • 1-1/2 cups reduced sodium beef or chicken broth
  • 3/4 cup uncooked brown rice
  • 1 medium head cabbage (about 3 to 4 lbs/1.4 to 1.8 kg)
  • 1-1/2 lbs. extra lean ground beef, chicken or turkey
  • 1 egg
  • 1/4 cup minced fresh parsley
  • 1 tsp dried marjoram
  • 1/2 tsp salt
  • freshly ground black pepper
  • 2 cans (10 oz/284 ml each) reduced-sodium, condensed tomato soup, undiluted
  1. Heat oil in a medium pot over medium heat. Add onion and garlic. Cook and stir for about 3 minutes, or until onions begin to soften. Add broth and rice. Bring to boil. Reduce heat to medium-low. Cover and cook for 20 to 25 minutes, until rice is tender and liquid has been absorbed. Remove from heat.
  2. Meanwhile, bring a large pot of water to boil. Cut cabbage into 8 wedges. Boil cabbage wedges for 5 minutes. Drain. Remove tough inner pieces. Separate individual leaves and set aside.
  3. In a large bowl, combine cooked rice with beef, egg, parsley, marjoram, salt and pepper. Mix well.
  4. Spray a 9 x 13-inch baking pan with cooking spray. Line bottom with 1/2 cabbage leaves. Spread beef mixture evenly over cabbage. Top with remaining cabbage leaves.
  5. Empty both cans of soup into a medium bowl. Add 1 can water and mix well. Pour soup evenly over cabbage. Cover and bake for 1 hour at 350 F. Reduce heat to 325 F and cook for another 45 minutes. Let cool for 5 minutes before serving.
  • Makes 8 servings
  • 314 calories per servings
  • 9.4 g total fat
  • 3.1 g saturated fat
  • 469 mg sodium

– from the book, ‘The Looney Spoons Collection,’ by– Janet and Greta Podleski

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