Unstuffed Cabbage Roll Bake
Created by KittenCal on January 3, 2015
- Servings: 8
- Prep Time: 45m
- Cook Time: 45-50m
- Recipe #16543
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
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Step 1: Butter a 4-quart Dutch oven (with a tight-fitting lid).
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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.
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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.
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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).
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Step 5: Cover and bake in a preheated 350 degrees F oven for 45- 50 minutes or until rice is very tender.
Nutritional Facts
- Serving Size: 1 (264.7 g)
- Calories 282.8
- Total Fat - 13 g
- Saturated Fat - 4.4 g
- Cholesterol - 59.3 mg
- Sodium - 799.7 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 3.5 g
- Sugars - 6.3 g
- Protein - 20.6 g
- Calcium - 59.3 mg
- Iron - 3.3 mg
- Vitamin C - 48.4 mg
- Thiamin - 0.3 mg