Prep 15 mins
Cook 1 hr 40 mins
A great WW recipe - Only 5 points per serving!
- 1 lb lean ground beef
- 1⁄2 cup chopped onion
- 1⁄2 cup uncooked brown rice
- 1 cup tomato sauce
- 1 1⁄2 teaspoons beef bouillon
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon dried dill
- 3⁄4 cup water
- 4 1⁄2 cups coarsely chopped cabbage
- 6 ounces shredded swiss cheese or 6 ounces colby
- Brown meat and onion and season to taste.
- Put cabbage in greased 9x13 pan. Sprinkle rice over cabbage. Sprinkle meat and onion over cabbage.
- Mix tomato sauce, bouillon, Worcestershire, sugar, dill and water. Pour over cabbage mixture.
- Bake, covered at 350F for 1 1/2 hours.
- Remove from oven and sprinkle cheese over top. Let sit until cheese is melted.
Delicious! Remember to cover the pan before baking, unless you like dry, crunchy casserole (we didn't--I covered it, added more water and baked it another 45 minutes). Prepared one pan exactly as posted, and was very pleased with the results. I was very careful about pouring the tomato sauce mixture evenly over the entire dish so that every part of it was moistened. Used 1/2 a small head of cabbage, but I could have gone for more cabbage, so maybe 2/3rds-3/4ths next time? Also prepared a 2nd pan of this at the same time, using a smaller, deeper Pyrex dish and no meat, and it turned out well. Will make this again this year, and in the years to come when cabbage is in season. Thank you for sharing!
The longer this dish sits the better it tastes! We enjoyed it for dinner but thought the leftovers were even better. I used a 15 ounce can of tomato sauce and instant rice. I didn't add the sugar and used a 16 ounce bag of coleslaw mix. I covered the mixture for the first 45 minutes and then stirred it. It seemed dry so I added another 1/2 cup of water. I also tasted it and it seemed a bit bland so I added some pepper too. I then cooked uncovered for the remaining 45 minutes. I used swiss cheese. Next time I would add more seasonings to the mixture.
I love cabbage rolls/golumpki's and that's what this recipe reminds me of. I was a little skeptical about the dill, but I do love dill flavoring so I went with it. I doubled the water as other suggested, and I don't know what it turns out without doubling, but it was VERY watery. As a personal preference I might try adding another cup of cabbage as I didn't find this very filling. Then again I'm JUST starting WW. So I need to shrink my stomach. According to the new Points Plus WW Calculator its 6 points per serving.