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!!


Here's where I'll be sharing:
 Amaze Me Monday Mix it up Monday * Make it Pretty Monday * Cooking and Crafting with J and J *  Busy Monday * Keep it simple Monday  * Tasty Tuesday * Delicious Dishes * Inspire me Tuesday * Talk of the Town  * Waste not Wednesday *  Thrifty and Vintage Finds *Moonlight and Mason Jars Before and After Wednesday * the Alder Collective * You Link it, We Make it * What's Cookin' Wednesday  * Create it Thursday *  Creatively crafty *  Full plate Thursday * Throwback Thursday * The Handmade Hangout The Pin Junkie * Anything blue Friday * Sweet Inspirations  Friday Finds * Foodie Friday *  Photo Friday * Foodie Friday and Everything Else * Friday Features * Party Palooza *  What To Do Weekends * Home Matters *  Saturday Sparks *  Best of the Weekend *  Happiness is Homemade  * Sundays at Home  * What's for Dinner Sunday Crafters-noon  *  Nifty Thrifty Sunday *

14 comments:

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

      Delete
  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.

      Delete
  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
  5. Wish I could print this. Sounds awesome.

    ReplyDelete
  6. Just copy and paste the recipe into Word and print! I've made something similar before. The vinegar is perfect to offset the sweetness. In fact, one shouldn't need sugar with all the sweet tomato. You can add peppers or anything you like.

    ReplyDelete
  7. I wouldn't use the sugar and the vinegar

    ReplyDelete
    Replies
    1. You wouldn't have to, but it was in the recipe I found, the choice is up to you!

      Delete
  8. I made this and it was wonderful. I did change a few things, added garlic, bell pepper, and V8 juice substitute for 1 can tomato soup and topped with parmesan cheese. Now its one of our keepers. Thank you for this recipe.

    ReplyDelete
    Replies
    1. So glad you liked it and it's so easy!

      Delete

Thank you for your comment!