Beefy Cabbage and Rice Recipe #379653
I tried this recipe out of one of my many cookbooks that I collect. Its a comfort food that I like and I hope you will too, serve with salad and bread of your choice!
by Shirley King
1¼ hours | 15 min prep
SERVES 6 -8
- 1 head cabbage, coarsely chopped
- 1 lb ground beef
- 1/2 cup onion, chopped
- 1/2 cup instant rice, uncooked
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (10 3/4 ounce) can tomato soup
- 1 1/2 cups water
- Arrange cabbage in a lightly greased 13"x9" baking pan; set aside. Brown ground beef and onion in skillet over medium heat until beef is cooked; drain. Stir in rice, salt and pepper; pour over cabbage. Combine tomato soup and water in small saucepan and bring to a boil; pour this over the cabbage/meat. Cover tightly with aluminum foil and bake at 350 degrees for 1and 1/2 hours.
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5 stars