Explore our Stuffed Cabbage Casserole at dinnertime tonight. This Stuffed Cabbage Casserole is a fresh take on savory stuffed cabbage.
What You Need
Original recipe yields 8 servings
1/4 cup KRAFT Italian Vinaigrette Dressing, divided
1 lb. extra-lean ground beef
1 large onion, chopped
2 cups instant white rice, uncooked
1 can (14.5 oz.) diced tomatoes, undrained
1-1/2 cups water
1 can (8 oz.) tomato sauce
8 cups shredded cabbage
8 slices OSCAR MAYER Bacon, uncooked
2 cloves garlic, minced
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Let's Make It
Heat oven to 350°F.
Heat 1 Tbsp. dressing in large nonstick skillet on medium heat. Add ground beef and onions; cook and stir 5 min. or until ground beef is browned. Stir in rice, diced tomatoes, water and tomato sauce until blended. Cook 1 min.; remove from heat.
Toss cabbage with remaining dressing; spread half the cabbage mixture on bottom of 13x9-inch baking dish. Spoon meat mixture over cabbage; top with remaining cabbage mixture. Arrange bacon slices evenly over cabbage layer; cover.
Bake 1 hour 15 min.; uncover. Bake 10 min. or until cabbage is tender and bacon is crisp.
How to Easily Shred Cabbage
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.
Substitute ground chicken or pork for the browned ground beef.
Prepare using instant brown rice.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.