Easy Layered Cabbage Casserole

photo by:kraft

You know that labor-intensive stuffed cabbage recipe you love? This brings the same cabbage, ground beef and rice goodness to the table—minus the labor but not the love.

time

prep:

35 min

total:

1 hr 35 min

servings

total:

8 servings, 1-1/2 cups each

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What You Need

cups shredded cabbage (about 1 large head)

onions, chopped

1/4

cup KRAFT Zesty Italian Dressing

lb. extra-lean ground beef

cups instant brown rice, uncooked

cans (10-3/4 oz. each) reduced-sodium condensed tomato soup

soup cans water

Make It

HEAT oven to 350°F.

COOK and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Remove from skillet.

BROWN meat in same skillet. Stir in rice, soup and water until blended. Layer 1/3 of the cabbage mixture and half the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover.

BAKE 1 hour.

Kraft Kitchens Tips

How to Easily Shred Cabbage

Quarter a head of cabbage, then cut away the core. Stack the leaves and cut crosswise into thin strips.

Food Facts

A 1-lb. head of cabbage will yield 3-1/2 to 4 cups of shredded cabbage.

Variation

Prepare using instant white rice.

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djdouglas1

posted:5/14/2013

This is a great recipe. You can freeze this after cooking in smaller portions for quick lunches. Reheats well in microwave. The dressing adds a wonderful flavor to the cabbage and onion.

tindew

posted:5/7/2013

Very good and Easy too! We loved it

a cook

posted:4/23/2013

Awesome & very easy. I make this quite often. Thanks Kraft!

Goweezie

posted:4/9/2013

I made this recipe and frankly was shocked at how good it tasted! It seemed to simple to taste that good. I used ground turkey instead of ground beef to cut some fat/calories and it worked out fine. I definitely recommend this.

u2debb

posted:3/31/2013

It was just ok. Don't think I will make it again. It was filling though.

sxyshell

posted:3/27/2013

I made this recipe over the weekend and it turned out delicious but I didn't use the soup or water. I used a big can of crushed tomatoes like someone else had suggested and I also used more than the 1/4 cup of Italian dressing. This was an easy recipe but I seemed to have a lot of pots and pans to clean up after making everything.

a cook

posted:3/22/2013

I added sausage and hamburger. With the tomato soup, I had some diced tomatoes with chili peppers. Very good. 4 yr old tried some.

a cook

posted:3/21/2013

I have made this twice already. The first time I didn't have tomato (and didn't feel like going to the store)so I used canned spaghetti. This made the casserole more like my mom made cabbage rolls. The second time I used regular tomato soup because I could not find cream of tomato soup. Both times it turned out wonderful. This recipe is definitely a "keeper" for me.

cindy92629

posted:11/29/2012

5 STARS...Passed the test with flying colors from my Serbian (Yugoslavian) boyfriend who was raised on Sarma (cabbage rolls with beef filling). I doubled the ground beef to make the dish meatier (after reading a previous review, thank-you) and added red pepper flakes to spice it up a notch. Tasted even better the day after and is easy to freeze leftovers. The BF said I can make this dish anytime!!!

gyork327

posted:11/8/2012

I would add a can of tomato paste next time. It was a little bland. Instead of shredding cabbage, I just bought the cole slaw cabbage preshredded with carrots in it also.