Comida Kraft
Recipe Box

Unstuffed Cabbage Skillet

(201) 170 Reviews
Prep Time
Total Time

4 servings

If you love stuffed cabbage but not the hassle of stuffing it, then you'll appreciate the taste and simplicity of this Unstuffed Cabbage Skillet!

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What You Need

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Make It

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  • Brown meat with onions in Dutch oven or large deep nonstick skillet.
  • Add tomatoes and dressing mix; mix well. Stir in cabbage. Cover; simmer on medium-low heat 20 to 25 min. or until tender, stirring occasionally.
  • Stir in water and rice; bring to boil. Simmer, covered, on low heat 5 min. Remove from heat; stir. Let stand, covered, 5 min. before serving.

Storage Know-How

Cool any leftovers, then refrigerate up to 3 days before serving.

Serving Suggestion

Serve with drained canned peaches topped with yogurt and chopped PLANTERS Walnuts.


  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2 Starch
  • 3 Vegetable
  • 2 Meat (L)

Nutrition Bonus

In addition to being low in both calories and fat, this easy-to-make one-skillet meal is also a good source of vitamin C from the combination of tomatoes and cabbage.

Nutritional Information

Serving Size 4 servings
Calories 310
Total fat 6g
Saturated fat 2.5g
Cholesterol 50mg
Sodium 780mg
Carbohydrate 45g
Dietary fiber 9g
Sugars 17g
Protein 24g
% Daily Value
Vitamin A 15 %DV
Vitamin C 80 %DV
Calcium 15 %DV
Iron 30 %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

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  • LadyJane1978 |

    This was very easy to make and tasty. Next time I will serve it with dinner rolls.

  • pastorswife334 |

    GREAT WITH GROUND TURKEY! Served it to guest and they loved it. Plan to make a vegan version of this using more rice as we are going vegan!

  • trixieginger1 |

    Every bit as good as the long simmering kind my mom used to make.