Cabbage, one of the oldest vegetables, continues to be a dietary staple and an inexpensive food. It is easy to grow, tolerates the cold, and keeps well. Cabbage is an excellent source of Vitamin C.

Ingredients:
1 pound lean ground beef
1 large onion, chopped
1/2 cup uncooked instant rice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (10.75 ounce) can condensed tomato soup
1/4 cup water
4 cups shredded cabbage

Directions:
Heat oven to 400 degrees.

Brown ground beef in a large nonstick skillet and drain.

Stir in rice, salt, pepper, soup and water. Place cabbage in a 2-quart casserole, spoon beef mixture over cabbage and bake about 45 minutes.

Recipe makes 6 Servings; Serving Size: 8 to 12 ounces

Nutrients per serving:
Calories: 230
Total fat: 11g
Saturated fat: 4gm
Cholesterol: 47mg
Sodium: 510mg
Carbohydrate: 18g
Protein: 16g
Dietary fiber: 16g

See also:
Quick Corned Beef and Cabbage

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