Easy Layered Cabbage Casserole

Makes 8 Servings


8 cups cabbage, finely shredded
2 onion, chopped
1/4 cup Italian dressing
1/4 tsp salt
1 lb lean ground beef
2 cups Minute® White Rice, uncooked
2 cans (10 3/4 oz.) condensed tomato soup
2 3/4 cups water (about two soup cans)


  • PREHEAT oven to 350°F. Cook and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Stir in salt. Remove from pan; set aside.
  • ADD meat to skillet; cook until browned, stirring occasionally. Stir in rice, soup and water until well blended. Layer 1/3 of the cabbage mixture and 1/2 of the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover with foil.
  • BAKE 1 hour or until heated through. Makes 8 servings.
  • How to Easily Shred Cabbage: Quarter a head of cabbage, then cut away the core. Stack the leaves and cut crosswise into thin strips.
  • Food Facts: A 1-lb. head of cabbage will yield 3-1/2 to 4 cups of shredded cabbage.
  • Prepare as directed, substituting 2 pouches (1 cup each) frozen meatless ground burger for the browned ground beef.