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8 servings, 1-1/2 cups each
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Quarter a head of cabbage, then cut away the core. Stack the leaves and cut crosswise into thin strips.
A 1-lb. head of cabbage will yield 3-1/2 to 4 cups of shredded cabbage.
Prepare using instant white rice.
Each serving of this low-calorie low-fat meal provides more than 1 cup of vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I cut this recipe in half (easy to do) for 2 of us and still have enough for another meal. Thought it was delicious and like eating stuffed cabbage.
I used 1 can of stewed tomatoes in place of one can tomato soup, I added some garlic seasoning salt and parmesan cheese between layers and on top...My husband love it!
Casserole was dry and rather bland.