Low Carb Stuffed Cabbage Casserole

This easy casserole is a great comfort food during the long, cold winter!


If you love cabbage rolls but don't like the work that goes with them...boiling the cabbage leaves, the filling, the rolling, ...then try this easy recipe that doesn't fall short on the flavor of traditional cabbage rolls:

Low Carb Stuffed Cabbage Casserole

1 large onion, chopped

2 # lean ground beef

1/2 cup brown rice (cooked)

1 large head cabbage, chopped

2 cups tomato soup

1/4 cup vinegar

1/8 cup Splenda ( or sugar, if desired)


Brown the meat. Drain any fat. Add salt, pepper, onion, and cooked rice. Spray a 13 x 9 dish with Pam. Spread half of the cabbage in the dish. Top with meat mixture. Spread the remaining cabbage over the meat and flatten. Mix soup, vinegar and Splenda and 3/4 cup of water. Pour over casserole. Tightly cover with foil and bake 1 and 1/2 hours @ 350 degrees. Serves eight.


This is an old W.W. recipe that is also acceptable for Southbeach - phase 2.

Not on a diet? You can use sugar in place of the Splenda.

This is really tasty, and no cabbage leaves to roll!!


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8 comments:

  1. Replies
    1. Thank you, Carol and have a blessed year!

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  2. Love it! But vinegar ... I never used that.

    ReplyDelete
    Replies
    1. I'm sure you could leave out the vinegar and it would be fine.

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  3. Oh I like this!! SO much easier than stuffing it! Thanks for sharing on the What's for Dinner link up.

    ReplyDelete
  4. YUM! This sounds amazing!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    ReplyDelete
    Replies
    1. Thank you, Jess and have a good weekend!

      Delete

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Suzy