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Meat and Cabbage Casserole (Low Carb)Main Dishes & Casseroles
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Submitted by Rene Romero
on Saturday, October 05, 2002
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| Makes: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
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A heart healthy dish easily prepared in your oven. For a great taste variation, add one pound crawfish or shrimp. |
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| Ingredients |
| 1 pound ground meat |
1/2 cup onion chopped fine |
| 2 tbsp bell pepper chopped fine |
1 celery rib chopped fine |
| 1 garlic clove chopped fine |
1 can tomato soup or Rotel tomato or 1/2 can of each |
| 1 medium head of cabbage |
1/2 cup raw rice |
| salt, black pepper, onion and garlic powder to taste |
1 can water |
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| | | Directions | | In a medium sauce pan, mix the onion, bell pepper, celery, and garlic with the brown meat and brown. Add the raw rice to the mixture. I like to use the 96 percent fat free ground meat thus making it heart healthier. Slice the cabbage 1/2 inch thick and lay in a buttered 13x9 casserole dish. Pour meat mixture over the cabbage. Mix 1 can tomato soup with 1 can water and pour over the mixture. Cover and bake at 350 degrees for 1 hour. For spice, changed it up by using 1/2 can of spicy Rotel and in turn, using just 1/2 can of tomato soup. Variation: Add one pound shrimp or crawfish. |
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