Cabbage Beef Casserole (Ww 5 Points)

Redsie's Note:

A great WW recipe - Only 5 points per serving!

• Total Time: 1 hrs 55 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 8

• 1 lb lean ground beef
• ½ cup chopped onion
• ½ cup uncooked brown rice
• 1 cup tomato sauce
• 1 ½ teaspoons beef bouillon
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• ½ teaspoon dried dill
• ¾ cup water
• 4 ½ cups coarsely chopped cabbage
• 6 ounces shredded swiss cheese or 6 ounces colby

Directions:

1. Brown meat and onion and season to taste.
2. Put cabbage in greased 9x13 pan. Sprinkle rice over cabbage. Sprinkle meat and onion over cabbage.
3. Mix tomato sauce, bouillon, Worcestershire, sugar, dill and water. Pour over cabbage mixture.
4. Bake, covered at 350F for 1 1/2 hours.
5. Remove from oven and sprinkle cheese over top. Let sit until cheese is melted.

Reviews

[Kat in MA USA]

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.

[bmcnichol]

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.

[Kamark]

Wonderful! We used shredded roast leftovers in place of the ground beef and replaced the bouillon & water with beef stock. On the advice of other reviewers, we also added 3/4 C more liquid and stirred the casserole a couple of times while baking. We'll definitely make this again.