Stuffed Cabbage Casserole

Stuffed Cabbage Casserole

  

1 large onion, chopped

2 lb.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 less)

mozzarella cheese, if desired   

Brown the meat and drain any fat. Add salt, pepper, onion, and 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. Cover with foil and bake 1 and 1/2 hours @ 350 degrees. If desired, remove foil and  top with mozzarella cheese for the last 15 minutes. Serves eight.

  

This is an old W.W. recipe. It 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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