Unstuffed Cabbage

Submitted by Chef #826309

"Easier than stuffing cabbage leaves, the cabbage is chopped and other ingredients are then added. This has been well-received by our family and is good enough to serve to company. I think the original recipe is from an old cookbook put out by a Lutheran group, but there is nothing that isn't kosher."

 

• Ready In: 1hr 50mins
• Ingredients: 9
• Yields: 1 casserole
• Serves: 8

ingredients

• 1 small head cabbage
• 1 lb ground beef or 1 lb turkey
• 1 medium onion, diced
• 1 garlic clove, minced
• 1⁄2 cup raw rice
• 1⁄4 teaspoon oregano
• salt and pepper
• 2 (10 3/4 ounce) cans condensed tomato soup
• 1 1⁄2 cups water

directions

1. Chop cabbage into medium pieces and spread in 9x13 pan.
2. Brown meat with onion and garlic.
3. Add rice and seasonings.
4. Spoon over cabbage.
5. In a small pan heat tomato soup and water to boiling and pour over all.
6. Cover tightly with foil and bake at 350 degrees for 1 1/2 hours.