Comida Kraft
Recipe Box

Easy Layered Cabbage Casserole

Easy Layered Cabbage Casserole is rated 3.7870967741935484 out of 5 by 155.
Prep Time
35
min.
Total Time
1
hr.
35
min.
Servings

8 servings, 1-1/2 cups each

Casseroles are easy. Stuffing cabbage is hard. In this recipe, you get stuffed cabbage flavor with casserole simplicity. (You're welcome!)

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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 sprayed with cooking spray. Repeat layers; top with remaining cabbage mixture. Cover.
  • Bake 1 hour.

How to Easily Shred the Cabbage

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

Special Extra

Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.

Servings

  • 8 servings, 1-1/2 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Each serving of this satisfying low-calorie low-fat meal provides more than 1 cup of vegetables.

Nutritional Information

Serving Size 8 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 260
Total fat 6g
Saturated fat 2g
Cholesterol 35mg
Sodium 380mg
Carbohydrate 35g
Dietary fiber 4g
Sugars 11g
Protein 16g
% Daily Value
Vitamin A 6 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 10 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from I made this for the first time a few days ago and it came out good, my picky 11 year old son even... I made this for the first time a few days ago and it came out good, my picky 11 year old son even liked it and asked when I could make it again. I like another cook couldn't find Cream of Tomato soup so I used Condensed tomato soup. When using the condensed soup make sure you cook meat mixture for about 15 minutes stirring every few minutes so that it can thicken up a bit because if you don't you will have a soupy mess, once it is done cooking let it sit for a few minutes so that it can continue to thicken and then follow directions to layer. Definetly season your meat and cabbage well or it will come out bland.
Date published: 2012-09-07
Rated 5 out of 5 by from Great recipe I added 2 minced cloves of garlic and 2 small boneless pork chops cubed small to the... Great recipe I added 2 minced cloves of garlic and 2 small boneless pork chops cubed small to the ground beef and cooked them all together also added a can of tomato sauce to the tomato soup used 1/2 cup Italian dressing Delicious ! thanks for the wonderful ideas
Date published: 2011-12-10
Rated 5 out of 5 by from I made this recipe while watching Oprah. I made this recipe while watching Oprah. It was extremely simple to make. I couldn't find cream of tomato so I used a cream of tomato Ranchero style. It has a Mexican flavor with black beans in it. I also used extra Italian dressing. Everything else I did the same. My only concern is that it did not look like this picture when it was done. Prior to baking, it did. It tasted like like Spanish rice except ten times better. I cannot get enough of it. This is going on my hit list.
Date published: 2006-02-19
Rated 4 out of 5 by from Great recipe - easy to make and tastes great! Great recipe - easy to make and tastes great! I did alter the recipe a tiny bit by using 2 lbs of meat instead of just 1 lb. I did feel that 2 cups of rice was far too much so next time I make this I'll cut it back to 1 cup of rice. (I prefer a meatier casserole). Next time I think I'll also add an extra can of tomato soup as I like mine a little more moist. This recipe made a large pan with plenty of leftovers! A great inexpensive dish for large families on a budget!
Date published: 2009-09-10
Rated 5 out of 5 by from Great recipe with a couple of adjustments. Great recipe with a couple of adjustments. Replaced soup with (1) can fired roasted tomatoes (1) can italian diced tomatoes. and adjust the amount of liquid (water) to account for juice with tomatoes and used chicken or beef stock instead of water. Added a tablespoon +/- of catalina salad dressing and worcestershire sauce for additional flavor. * Would consider using sun dried tomato vinaigrette in place of the zesty italian with the cabbage and onion.
Date published: 2011-04-24
Rated 4 out of 5 by from I thought this recipe was really good. I thought this recipe was really good. After reading some of the reviews, I added montreal steak seasoning to the hamburger while it was cooking. This seasoning is awesome. I also added a tablespoon of sugar to cut the acid of the soup. I learned this tip from my husband, who gets terrible heartburn from tomato products. It came out really good. Next time I will try it with tomato paste, just to see what the flavor is like. Thanks Kraft!
Date published: 2010-03-20
Rated 3 out of 5 by from This got mixed reviews. This got mixed reviews. It's good and it was eaten, but it's missing some zing. It reminds me of a mexican rice dish....it's just confusing, it doesn't taste similar to anything and I think that is what throws you off. I love all the ingredients in it, but it just doesn't mesh well. Will probably not make again. Also, it makes a huge dish, so cut it in half if you're serving to four people or less.
Date published: 2007-12-01
Rated 5 out of 5 by from 5 STARS...Passed the test with flying colors from my Serbian (Yugoslavian) boyfriend who was raised... 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!!!
Date published: 2012-11-29
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