Ingredients
- 1 small cabbage head (coarsely chopped)
- 8 bacon strips
- 1 pound lean ground beef
- 1 medium yellow onion (chopped)
- 1 small green bell pepper (seeded and chopped)
- 6 garlic cloves, minced
- 2 teaspoons salt, divided (or to taste, I used seasoned salt)
- Ground black pepper (to taste)
- 1 cup dry instant rice
- 2 cans (10 3/4 ounce) condensed tomato soup, undiluted
- 1 cup water
- 1 1/2 tablespoons lemon juice (bottled, if using fresh reduce to 1 tablespoon)
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- Pepper (optional)
How to Make
-
Step 1: Butter a 4-quart Dutch oven (with a tight-fitting lid).
-
Step 2: Cook/boil the cabbage in a pot of salted water until fork-tender (about 20 minutes, make sure the cabbage is quite tender). Drain very well in a strainer. Place the cabbage into bottom of the Dutch oven; set aside. In a large skillet, cook the bacon strips until crisp; remove then coarsely chop.
-
Step 3: In the same skillet, cook beef, onion and bell pepper over medium-high heat until meat is browned; drain fat. Stir in the cooked chopped bacon, rice, 1 teaspoon salt and pepper; spoon beef/rice mixture over cabbage.
-
Step 4: In a bowl, whisk both soups with water, lemon juice, brown sugar, chili powder, 1 teaspoon salt and pepper if desired; pour over beef mixture. (don't be tempted to add more water, the rice will cook with the amount added).
-
Step 5: Cover and bake in a preheated 350 degrees F oven for 45- 50 minutes or until rice is very tender.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.